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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup bottled Italian vinaigrette
1 tsp dried dill weed
1/4 tsp pepper and paprika
4 mild white fish fillets, preferably skinned (about 6 oz. each), such as tilapia
Preheat oven to 400. Pour the vinaigrette into a 1-cup measure. Stir in the dill. Arrange the fillets in 1 layer in a 13x9 inch baking pan and sprinkle with pepper and paprika. Pour the sauce over the fish. Bake fish, uncovered, until the fish is opaque throughout and flakes easily with a fork, 8-12 minutes. Carefully place a fillet on each serving plate, spoon some of the dressing over the fish, and serve at once. Serves 4.
VARIATION: Substitute vinaigrette with 1 cup Italian dressing and 1 tbsp lemon juice and pour over the seasoned fish in a single layer. Cover and refrigerate for 30 minutes, turning once. Drain from marinade. Broil 5 minutes on each, brushing marinade after turning.
ITALIAN-DILL FILLETS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup bottled Italian vinaigrette
1 tsp dried dill weed
1/4 tsp pepper and paprika
4 mild white fish fillets, preferably skinned (about 6 oz. each), such as tilapia
Preheat oven to 400. Pour the vinaigrette into a 1-cup measure. Stir in the dill. Arrange the fillets in 1 layer in a 13x9 inch baking pan and sprinkle with pepper and paprika. Pour the sauce over the fish. Bake fish, uncovered, until the fish is opaque throughout and flakes easily with a fork, 8-12 minutes. Carefully place a fillet on each serving plate, spoon some of the dressing over the fish, and serve at once. Serves 4.
VARIATION: Substitute vinaigrette with 1 cup Italian dressing and 1 tbsp lemon juice and pour over the seasoned fish in a single layer. Cover and refrigerate for 30 minutes, turning once. Drain from marinade. Broil 5 minutes on each, brushing marinade after turning.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.