Ginger Lemon Baked Fish
20 mins. to Prepare
15 mins. Cooking Time
45 mins. Standing Time refrigerating
80 mins. Total
MELT Outshine bar in a microwave-safe bowl for 30 seconds. Discard stick.
PLACE fish in a resealable plastic bag; add melted Outshine bar, ginger, garlic and bouillon. Seal; press with fingers to distribute marinade. Refrigerate for 45 minutes.
PREHEAT oven to 350° F.
PLACE each fish filet on 10-inch-square foil sheet. Divide cilantro sprigs, chili pepper flakes, onion, salt and pepper on top of each filet. Spoon out as much of the garlic and ginger as possible from the marinade and divide over fish filets.
FOLD foil inward creating fish packets. Place packets on a baking sheet.
BAKE for 15 minutes or until fish is cooked through and flakes easily when tested with a fork. Serve with quinoa.
Use your favorite white fish. Omit chili pepper flakes for a mild version.
Amount Per Serving
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 0.5g||3%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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