Fish And Herbs
A flavorful fish dish with herbs, garlic, and mushrooms, baked to perfection. Ideal for seafood lovers seeking a savory, herb-infused meal suitable for family dinners.
Ingredients
Instructions
- Place fish fillets in a greased baking dish.
- In a saucepan, melt the margarine over medium heat.
- Add soy sauce, basil, rosemary, and tarragon to the melted margarine and stir well.
- Pour the herb mixture over the fish fillets.
- Bake at 375°F (190°C) for approximately 10 minutes per inch of fish thickness.
- When almost done, remove the fish from the oven and sprinkle with sliced mushrooms and scallions.
- Arrange lemon slices on top of the fish.
- Baste the topping with pan juices, then return to the oven and bake for an additional 5 minutes or until the fish flakes easily and the topping is heated through.
Tips & Substitutions
For enhanced flavor, consider marinating the fish fillets in the herb mixture for 30 minutes before baking. If you don’t have margarine, butter can be used as a substitute. Fresh herbs are preferable, but dried herbs work well too; just reduce the amounts as dried herbs are more potent. You can also add a splash of lemon juice for brightness.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a light salad, such as Bing Cherry Mold Salad. For a complete meal, consider serving it with rice or quinoa. A glass of white wine or a light, fruity cocktail like Methodist Church Punch complements the flavors wonderfully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Fish And Herbs contains roughly 95 calories, with 5g protein, 12g carbohydrates, and 3g fat. It is an excellent source of vitamin D (33% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 2139mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely in the refrigerator before cooking. Adjust the baking time accordingly, as frozen fillets may require a few extra minutes to cook through.
What type of fish works best for this recipe?
Mild white fish such as tilapia, cod, or haddock are ideal for this recipe. They absorb the flavors of the herbs well and flake easily when cooked. Avoid oily fish like salmon, as they may overpower the herb flavors.
Can I make this recipe ahead of time?
Yes, you can prepare the fish fillets with the herb mixture in advance and refrigerate them for up to 24 hours before baking. Just cover tightly with plastic wrap or foil to prevent drying out. Bake just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).