Whitefish with Lemon Vinaigrette
Delight in the vibrant, citrusy flavors of this Whitefish with Lemon Vinaigrette, a quick and easy recipe perfect for a weeknight dinner or an elegant occasion. Featuring tender, flaky whitefish fillets baked to perfection and drizzled with a zesty homemade lemon vinaigrette, this dish is a celebration of light and fresh ingredients. The tangy dressing, enhanced with Dijon mustard, honey, garlic, and a pop of bright parsley, pairs beautifully with the subtle richness of fish like cod, halibut, or tilapia. Serve it atop a bed of baby arugula or mixed greens for an extra touch of sophistication. Ready in just 22 minutes, this healthy, gluten-free recipe is as simple as it is delicious, making it a new go-to in your culinary repertoire.
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Recipe Information
Ingredients
- 4 pieces Whitefish fillets (e.g., cod, halibut, or tilapia)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 cups Baby arugula or mixed greens (optional, for plating)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the whitefish fillets dry with a paper towel. Season both sides of each fillet with salt and ground black pepper.
Place the fillets on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the fillets.
Bake the fish in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is cooking, prepare the lemon vinaigrette. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Taste and adjust seasoning if necessary with a pinch of salt and pepper.
Once the fish is done cooking, remove it from the oven and let it rest for 2 minutes.
If using baby arugula or mixed greens for plating, divide the greens evenly among four plates.
Place one fish fillet on each plate atop the greens (if using), then drizzle the lemon vinaigrette generously over the fish. Sprinkle with freshly chopped parsley for garnish.
Serve immediately and enjoy your light and fresh whitefish dish.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.3 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
