Lent Recipe : Baked Fish

 

 I celebrate Lent with this family favorite; 

• 2 (6 ounce) tilapia fillets , or any white fish (12 oz. or 340g total)
• 6-8 (6 ) asparagus sprigs , cut into thirds
• 1 medium (1 medium) zucchini , (or other summer squash) sliced
• Kosher salt , to taste
• Freshly ground black pepper , to taste
• 2 Tablespoons  butter , melted
• 2 cloves (2 cloves) garlic , minced
• 1 tablespoon  lemon juice
• 1 teaspoon  dried or fresh thyme or oregano or mix of both
• 1/2 teaspoon  dried dill or 1 teaspoon (5ml fresh chopped dill), optional
• 1 (1 ) medium lemon , cut into wedges
• Fresh minced parsley , for topping

• Preheat oven to 450°F. Tear two pieces of heavy duty aluminum foil large enough to wrap each fish and veggies pack.
• Place each fish filet in the center of the foils and then divide the veggies (asparagus & squash) between each foil pack. Season with salt and pepper.
• In bowl, whisk together the melted butter, garlic, lemon juice, dried thyme/oregano, and optional dried dill.
• Divide the garlic butter over the two fish packets. Fold the foil over to almost completely cover the fish and veggies. Leave a small opening on top to release steam.
• Place on a baking sheet pan and bake fish until cooked through, depending on the type and the thickness of your fish, 15-20 minutes. When a fork easily cuts through the fish flakes, it’s cooked! Serve warm with parsley sprinkled on top and with lemon wedges.