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Lemon Pepper Butter-Baked Fish

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"This is a very simple fish recipe that I make for my family. It's one of the recipes that I've recently added to my weeknight recipe rotation, since the prep time is fast, and the cost of the ingredients is pretty low. I hope you enjoy it."
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48 m servings 350 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange monkfish fillets in a rectangular glass baking dish without overlapping. Season with lemon-pepper seasoning and sea salt on both sides.
  3. Melt butter in a small saucepan over low heat, 3 to 5 minutes. Stir in lemon juice. Pour over monkfish.
  4. Combine bread crumbs and Parmesan cheese in the same saucepan. Spoon bread crumb mixture over the fish, coating evenly.
  5. Bake uncovered in the preheated oven until monkfish is flaky and tender, 30 to 40 minutes.


  • Cook's Notes:
  • Use fresh or frozen tilapia or flounder instead of the monkfish if preferred. Thaw the fish if frozen.
  • Use lemon-pepper seasoning without garlic if possible.
  • This recipe is "modification-friendly". Feel free to adjust the seasoning to your taste. Alternate seasonings may be used and the lemon juice may be omitted if you don't like it, but I think it adds a nice touch.

Nutrition Facts

Per Serving: 350 calories; 25.8 g fat; 10.5 g carbohydrates; 19 g protein; 90 mg cholesterol; 639 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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