Food on the Hill: Baked Fish Fillet

This week’s Recipe:
Baked Fish Fillet
 
Photo by Sue York/ladailypost.com
 
Ingredients:
This can be any kind of fish. I used salmon in this set of pictures, but I prefer a rainbow trout, cod, or halibut.
Enough fish fillet to feed 4 people
Olive Oil
Lemon slices (about 2 lemons)
¼ cup green olives, halved
¼ cup black olives, halved
1/8 cup onion slices
1/8 cup tomato pieces
½ cup marinated artichoke hearts (cut in half lengthwise) plus liquid
    ***(you can buy these off the olive bar @ Smiths) or you can just buy the jar.
Salt and cracked pepper
Red pepper
Salt free Cajun seasoning

Directions:

Photo by Sue York/ladailypost.com

Pre-heat the oven to 400 degrees. Rinse the fillets off and check for bones. Pull out all bones that you can. Pat the fillets dry with paper towels. Place the fillets on baking dish. Drizzle fillets with olive oil and rub the oil over the fish. Season the fish with the four seasonings.

Photo by Sue York/ladailypost.com

Place the lemon slices all over the fish and then cover with the other veggies. Drizzle the artichoke marinate over the top. Put a smaller layer of seasoning on top of everything. Different fishes will cook at different rates if it is a thin fillet start checking the fish at about 15 minutes. If it is thicker, start at 20 minutes. 

Photo by Sue York/ladailypost.com

You will know the fish is done when it flakes with a fork (see picture.) I take the lemons off and replace the veggies on top for serving.

Baked Fish Fillet

Photo by Sue York/ladailypost.com

 
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