Baked Lemon Herb Fish

Now that growing season is finally here, I had a grand time recently at the local plant nursery pre-selecting herbs to plant outside.  Sadly, it's still a little early and too wet outside to plant anything in my neck of the woods. I only toted home one basil plant since I don't have enough indoor space for all the other herbs I plan to get in a week or two.  If it stops raining long enough for optimum planting. 

Right now that basil plant is sitting pretty in my kitchen window, sacrificing a leaf here and there over the past few days as I made Caprese Paninis (recipe soon), Very Fast Pasta Sauce, and the non-tomato-based fish you see above.  Amazing how many different things basil can be added to when it's at arm's reach!  Hope there'll be enough plant left to plop into the herb garden the end of the month.


Pretty much any mild fish fillet can be used in place of the tilapia or rainbow trout.  The basting sauce might be too mild for a more flavorful fish such as salmon, but if a little garlic is added it might just work.

Oh, as for the other fresh herbs used, somehow there was still a bit left in the freezer from my fall harvest.   If you didn't plan as well, use dried and halve the quantities.


 Baked Lemon Herb Fish
Yield: 4 servings

1 Tbl. olive oil, plus more for greasing
4 tilapia and/or rainbow trout fillets
2 Tbl. your favorite dry white wine
1 Tbl. Dijon mustard
1Tbl. finely chopped fresh parsley
2 tsp. finely chopped fresh basil
1/2 tsp. finely chopped fresh rosemary leaves
1/2 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
2 tsp. lemon juice, for drizzling

Preheat oven to 400F. Grease a rimmed baking sheet with olive oil. Place tilapia and/or rainbow trout skin-side down in a single layer on baking sheet. Tuck thin sections under for more even baking.

Whisk remaining ingredients in a small bowl. Schmear evenly over fish.

Bake in preheated oven for 10-15 minutes, or until fish is cooked through.

Plate fish, drizzle with lemon juice and serve.