With this recipe for steamed fish, you may make mildly flavored, flaky fish fillets. Any fish will do, and you can simply double or triple the recipe. You could also try halibut, cod, salmon, red snapper, trout, etc. Serve with a mixture of white and wild rice.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 6 (6 ounce) halibut fillets
- 1 tablespoon dried dill weed
- 1 tablespoon onion powder
- 2 teaspoons dried parsley
- ¼ teaspoon paprika
- 1 pinch seasoned salt, or more to taste
- 1 pinch lemon-pepper seasoning
- 1 pinch garlic powder
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Cut six squares of aluminum foil large enough for each fillet.
- Center each fillet on a foil square. Season with dill, onion powder, parsley, paprika, seasoned salt, lemon-pepper seasoning, and garlic powder, then sprinkle with lemon juice. Fold the foil squares around the fillets to make pockets. Fold the edges to seal. Place sealed packets onto a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 0 g |
| Sodium | 184 mg |
| Sugars | 1 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out great! The only thing I changed was to use tilapia and based on other reviews I added some butter. It was moist and flavorable and will use this recipe again
This was really tasty we enjoyed it & I made the recipe
Not bad at all. Everyone finished their plates with good compliments.
I have made this numerous times and it is so delicious! One of my husbands favorites.
I had fresh red snapper from Mexico, and made the recipe with the ingredients as listed. The only variance was that I cooked it wrapped in foil on the barbeque. Fish was tender, moist and flavorful.
The only change I made is using cod instead. This recipe is fantastic! Thank you for sharing.
Recipe doesn’t specify whether the ingredients are for all 6 pieces of cod, or for each piece of cod. Came out pretty tasteless. I even put a little white wine in it while baking, still not impressed. IF I made it again, I would try using fresh dill, not dry powdered herbs. not impressed with recipe as is.
I’m a college student just starting out with cooking and this was somewhat easy; I say somewhat because I didn’t follow the directions exactly and I made some measuring mistakes. I didn’t have aluminum foil so I put the fish on pans and covered those with other pans in the oven. I also made some measuring mistakes, and I wasn’t sure if the measurements in the instructions were for each fish or if the measurements were supposed to be equally spread out among the fish. I went with the latter assumption and I think that was the right one. Even with the mistakes the fish still turned out pretty good! I will definitely be making this again.
Nice blend of flavors and easy dish to prepare. Still tasty and moist as leftovers the following night.
The low rating may be due to me using Pollock instead of Halibut since I couldn’t find Halibut and wasn’t sure of a suitable substitute . . . . I will just have to try this recipe again . .
Premix the spices so you have more control for each fillet. Tried it on Red Snapper. It was ok but I’ve enjoyed other recipes way more. Good if you want no fat but not my first choice.
This was a fabulous dish. I actually used chilean sea bass. The flavours were nice but did not overwhelm the bass. Will definitely make this again and again and try different fish.
I made this with Mahi because it’s what I had on had. I don’t think it worked well with that particular type of fish. I’m giving it five stars because I think it was a great recipe, it just needed a different type of fish. I look forward to making it again.
Tastes as if it is awful for you (healthwise) but it is super nutritious and easy to make! Will definitely make it again!
Winner, winner, salmon dinner!
Season to taste. I added more of everything. Including 1 tsp of fresh lemon juice per fish. Great tasting and such an easy meal.
I gave 4 out of 5 stars only because I made a few changes – but this was AMAZING! Changes: (1) I used fresh dill rather than dried (2) I took out the salt and garlic power and used Salt Free Garlic and Herb seasoning (3) I used cracked pepper instead of the Lemon Pepper seasoning (4) I added a very thin slice of lemon, placed over the fish before baking
This was pretty good and I think with a little tweaking for personal taste it would be a great go-to recipe. I’ll be reducing the dried dill by half, increasing the garlic and adding a little cayenne.
I simply used a seafood spice blend that seemed to contain all the necessary spices. Otherwise incredibly easy and turned out very well.
DELICIOUS! I did use sliced onion instead of onion powder, and chopped garlic instead of garlic salt to have a fresher taste.
Awesome! Easy and delicious! I made it just like the recipe but instead of measuring I just sprinkled the filets. It was AMAZING! My 6-year old loved it which is the biggest compliment a cook/recipe can get. I have officially added a new staple to the meals I will cook from here on out. This may make it into the weekly rotation! Also: I served it as fish tacos. Corn tortillas with a little cabbage and salsa. Also served with black beans and rice. Simply amazing because of how simple this was! Loved it!