Fish fillets are an easy way to make a Meatless Friday meal. If you purchase individually quick-frozen fish fillets at the supermarket, you’ll only need to defrost the fish to make this quick dinner. Fish fillets defrost quickly, so if a visitor shows up in the middle of the afternoon, it’s not too late to add another piece of fish to the baking pan. 2-pound bags of IQF fish fillets go on sale regularly at my local supermarket, and for the most part, fish like flounder, cod, tilapia, sole, swai, and whiting can be used interchangeably in recipes like this one.
Fish Fillets with a Twist of Lime
6 (6-ounce) cod fillets (or other white fish)
1 tbl Olive oil for the pan
2 oz. lemon juice
1 TBL lemon zest
2 oz. lime juice
1 TBL lime zest
1 tablespoon brown sugar
2 teaspoons soy sauce
1/2 teaspoon ground cumin OR ginger (pick only one!)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 clove garlic, minced
Brush the bottom and sides of a 9X13 glass baking pan with olive oil. Arrange fish in a single layer in pan. Combine remaining ingredients; pour over fish. Let stand 15 minutes. Meanwhile, preheat oven to 425.
Bake 15 minutes or until done. Drizzle sauce over fish.
NOTE: depending on the thickness of the fish, baking time will need to be adjusted. Add 3 to 5 minutes to baking time for thicker fish.
Recipe and photos © 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.