4 to 6 servings


  • 1 to 1½ pounds whitefish fillets (flounder, tilapia, or
    other whitefish fillets)
  • 1 to 2 lemons, thinly sliced and seeds removed
  • About 8 to 12 sprigs fresh dill weed
  • Seafood seasoning to taste
  • Salt and freshly ground black pepper to taste
  • 4 to 6 large squares heavy-duty aluminum foil
  • Additional lemon slices and sprigs of fresh dill
    weed for garnish


Evenly divide and arrange fish fillets atop 4 to 6 large
squares of aluminum foil. Top each fillet with 2 sprigs of dill
weed.  Or, omit dill weed and sprinkle
fish fillets liberally with seafood seasoning as desired. Top each fillet with
2 to 3 lemon slices.  Close aluminum foil
of each, forming a packet of each portion, and sealing edges so
packets won't leak liquid.  Place
packets, sealed-side-up, on a baking sheet or directly on an oven rack in the
center of a preheated moderate oven (375 degrees F.)  


Bake fish in packets for 15 to 20 minutes or until fish is
opaque in color and flakes easily with a fork. 
Do not overbake as fish will become too mushy.  Open packets; season each with salt
and pepper to taste. 


Serve fish in opened packets garnished with an
additional slice of lemon and a sprig of fresh dill weed, if desired.

blog comments powered by Disqus