Tomato Tomatoe

baked fish with garlic herb butter

I love making this fish during the weeknight for a quick dinner that will be on the table in under 30 minutes. It always turns out moist and tender. It’s such an easy and simple dish but packs so much flavor from the fresh summer herbs, garlic and grass-fed butter. Give this one a try and you will be so glad you did! The fish steams in the parchment paper and it leaves the fish flakey and delicious. This dish requires minimal amount of effort. Clean up is a breeze as the parchment holds in all the mess.

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baked fish with garlic herb butter

Ingredients

• 4 pieces of perch or any fish you like
• 2 cloves garlic, minced
• 3 tbsp fresh dill
• 3 tbsp fresh thyme
• 3 tbsp fresh parsley
• 2 tbsp grass fed butter
• 3 tbsp olive oil
• 2 small zucchini’s, sliced very thin
• 3 slices of red onion sliced thin
• Juice of half a lemon
• 4 slices of lemon
• 1 tsp salt
• Pepper

Directions

1. To make the herb butter, chop the herbs and garlic finely. Add this to a small bowl and add the butter, salt and pepper. Mix to combine. Slice zucchini and onion very thinly.
2. Preheat the oven to 375 degrees.
3. Add a large piece of parchment paper to a baking sheet. Add the fish in the middle of the parchment paper. Season the fish with salt and pepper, a squeeze of lemon juice and slather the herb and garlic butter onto the fish. Layer on the zucchini and red onion. Drizzle with olive oil and season with salt and pepper. Add a few slices of lemon on top. Fold the parchment so that it covers the fish and traps in the steam. Cook in the oven for 20 minutes or until the fish is flakey and tender. Serve with rice or roasted sweet potatoes.