Fast Lemon Fish
Paleolithic Raw Food Recipe
Use either whitefish or sole fillets with lemon juice seasoned with white pepper and parsley. A little onion adds just the right finishing touch.
1 pound whitefish or sole fillets
1/4 cup lemon juice
1 teaspoon olive oil
1/2/ teaspoon white pepper
1 small onion, thinly sliced
1 teaspoon dried parsley flakes
Cut fish into serving-size pieces. Place in an ungreased 11 x 7 x 2-inch baking dish. Drizzle with lemon juice and oil; sprinkle with pepper. Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes.
Bake at 350-degrees for 20 minutes or until fish flakes easily with a fork.
Whitefish is a general term for a variety of fish such as cod, haddock, plaice and sole. Some of the leanest types of fish are varieties such as perch, sole and bass. They have around 5 percent body fat, while fish such as cod and haddock are virtually fat-free.