Tomato-Topped Fish Fillets
Delicate fish fillets topped with fresh tomato slices and enhanced by a lemon-butter marinade. This simple, flavorful dish is perfect for a quick weeknight dinner or a light weekend meal, offering a balance of tangy, buttery, and savory flavors that appeal to seafood lovers of all ages.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large, shallow baking dish in the oven, melt butter or margarine.
- Remove the dish from the oven using pot holders and stir in lemon juice.
- Dip fillets in the butter mixture, turning to coat both sides.
- Place the coated fillets in the baking dish.
- Top each fillet with slices of tomato.
- Sprinkle onion salt, salt, and pepper over the fillets.
- Bake until the fish is cooked through and flakes easily, about 15-20 minutes.
Tips & Substitutions
For best results, ensure the fish fillets are completely thawed before baking. You can substitute any mild white fish if cod, ocean perch, or flounder are unavailable. If you're looking for an extra flavor boost, consider adding fresh herbs like parsley or basil to the tomato topping. This dish pairs beautifully with a side of steamed vegetables or a simple salad.
Serving Suggestions
Serve the tomato-topped fish fillets with a side of rice or quinoa to soak up the delicious juices. A light green salad or roasted asparagus complements the dish well. For a heartier meal, consider pairing it with recipes like Shrimp With Broccoli Rice Casserole, which offers a nice balance of flavors.
Storage & Reheating
Leftover tomato-topped fish fillets should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid reheating in the microwave, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Topped Fish Fillets contains roughly 34 calories, with 1g protein, 7g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1782mg per serving (77% 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 fresh fish instead of frozen?
Yes, you can use fresh fish fillets instead of frozen. Just adjust the cooking time slightly, as fresh fish may cook faster. Ensure the internal temperature reaches 145°F for safety.
What can I substitute for lemon juice?
If you don't have lemon juice, you can use lime juice or white wine vinegar as a substitute. Both will provide a similar acidic brightness to the dish.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and has an opaque appearance. It should reach an internal temperature of 145°F. Keep an eye on it to avoid overcooking.
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).