Herb-Cilled White Fish Bakes
French-inspired, herb-forward white fish bake with a bright lemon-cilantro crust. This single-serving, freezer-friendly dish uses flaky white fish, crisp herbs, and a light bake that preserves moisture. Ideal for batch prep and reheats beautifully.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 fillet white fish (such as cod or halibut), about 6 oz
- 2 tbsp olive oil
- 2 1/2 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 2 clove garlic, minced
- 2 1/4 tsp salt
- 2 1/4 tsp black pepper
- 4 tbsp plain yogurt
- 2 tsp lemon juice
- 2 tbsp breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a small baking dish and place the fish fillet inside.
- Mix yogurt, lemon juice, garlic, salt, pepper, and chopped herbs in a bowl; spread evenly over the fish, then sprinkle lemon zest and breadcrumbs on top; drizzle olive oil.
- Bake 12-15 minutes until the fish is opaque and flakes easily; edges should be lightly golden with a fragrant herb crust.
Chef’s Pro Tips
- Freeze baked fillet flat in a single layer to prevent sticking.
- Thaw overnight in the fridge before reheating for best texture.
- Use a compact herb blend if ices are scarce.
Serving Suggestions
Serve with steamed greens and a small portion of quinoa or crusty bread to soak up the pan sauce.
Storage Instructions
Store leftovers in an airtight container in the freezer for up to 2 months; reheat gently to avoid drying.
Nutritional Estimates
Per serving · 2 servings total
| calories | 260 |
|---|---|
| protein | 32g |
| carbohydrates | 6g |
| fat | 11g |
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