Lemon Baked Fish with Dill Panko Topping

Baking fish over lemon slices means fresh citrusy flavor with every bite. Try this method with oranges or limes for a similar effect.

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4.5 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins 425°F

Lemon Baked Fish with Dill Panko Topping

Directions

  1. Preheat oven to 425 degrees F. Finely shred peel from lemon; set aside. Halve lemon. Thinly slice one of the lemon halves. Coat a shallow baking pan with nonstick cooking spray or cover with non-stick foil. Arrange lemon slices in a single layer in prepared pan. Arrange fish atop lemon slices in pan and brush with 1 tablespoon of the oil. Sprinkle lightly with salt and pepper. Bake for 15 to 18 minutes or until fish flakes easily when tested with a fork.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add bread crumbs; cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat. Add remaining 1 tablespoon oil, dill, and lemon peel and toss to coat. Transfer fish to a serving platter, discarding lemon slices. Squeeze remaining lemon half over fish. Spoon bread crumb mixture over fish.
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Nutrition Facts (Lemon Baked Fish with Dill Panko Topping)

  • Per serving:
  • 253 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 81 mg chol. ,
  • 283 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 31 g pro.
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