Herb Roasted Fish with Meyer Lemon Vinaigrette

This easy recipe for Herb Roasted Fish with Meyer Lemon Vinaigrette is an easy, healthy recipe that can be made in 20 minutes!

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March is and has always been a weird month. It's easy to forget that March is still half winter even though March is usually not shy about letting us know. But winter means citrus is still in peak season, so for that, March gets a pass.

I have a bit of an obsession with meyer lemons. I love them for their tart, citrusy flavor and complex, fruity and floral notes. Like I always say, meyer lemons can do anything regular lemons can do, but with a little more flair.

This recipe is crazy easy to make because you don't even have to defrost the fish first. That's right. You heard me! We're cooking fish straight from the freezer.

This is where being a professionally trained chef and a food blogger collide. All of my culinary training has taught me that you must defrost proteins before cooking them, or else bad things will happen.

But it turns out, you can pull fish straight from the freezer and bake it with incredible results. I didn't believe it was possible until I tried it for myself, but once I saw how nicely browned it got, while still being perfectly cooked, tender and juicy in the middle, I was sold.

You owe it to yourself to give this fish AND this technique a try. Weeknight dinners just got a little bit easier.

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Herb Roasted Fish with Meyer Lemon Vinaigrette

This easy recipe for Herb Roasted Fish with Meyer Lemon Vinaigrette is an easy, healthy recipe that can be made in 20 minutes!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 162kcal

Author: Nicole Gaffney

Ingredients

• 4 6-ounce firm, flaky white fish fillets such as cod, mahi mahi, barramundi, sea bass, grouper, tilefish, etc.
• 3 tablespoons extra virgin olive oil plus more for drizzling
• kosher salt and freshly cracked black pepper to taste
• 2 meyer lemons one thinly sliced, one zested and juiced (about 3 tablespoons)
• 2-3 sprigs fresh rosemary plus 1 teaspoon, minced
• 2-3 sprigs fresh thyme plus 1 teaspoon, minced
• 1 clove garlic finely minced or grated
• 1 tablespoon fresh parsley minced

Instructions

1. Preheat the oven to 425 degrees. Use paper towels to pat each fillet very dry.
2. Drizzle a little bit of olive oil on a parchment lined baking sheet and place the fillets on top.
3. Drizzle each fillet with a little bit more olive oil, then season both sides with salt and pepper and drizzle.
4. Layer slices of lemon over each fillet, then scatter the rosemary and thyme sprigs on top.
5. Drizzle with more olive oil, then bake for about 8-12 minutes, depending on thickness, or until the flesh has turned opaque. Do not over cook.
6. While the fish is baking, make the vinaigrette.
7. In a bowl, whisk together the meyer lemon zest, juice, garlic, minced rosemary, minced thyme, minced parsley and 3 tablespoons olive oil until combined. Season with salt and pepper to taste, then set aside.
8. When the fish is done, remove the lemon slices and herbs, then use a spatula to carefully transfer each fillet to a plate.
9. Top with a spoonful of Meyer lemon vinaigrette. Serve immediately with extra vinaigrette and Meyer lemon wedges on the side.

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Notes

• If you can't find Meyer lemons, this recipe will still be delicious with regular lemons. Or, you can mix half lemon with fresh orange to mimix the Meyer lemon flavor.

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Nutrition

Calories: 162kcal | Carbohydrates: 0.4g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 38mg | Potassium: 223mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg