Baked Fish
Source: A Harvest of Recipes with USDA Foods Adapted from a recipe by Veronica “Babe” Newago, Red Cliff Ojibwe
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This dish can be served with vegetables and rice, pastas, or potatoes.
- Makes
- 4 Servings
Ingredients
- nonstick cooking spray
- 1 pound fish fillets (whitefish, trout, or tilapia)
- 1 onion, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons vegetable oil
- 1/4 teaspoon lemon pepper seasoning (optional)
Directions
- Preheat oven to 350 °F.
- Place about a 12-inch piece of foil on the counter. Coat the foil with nonstick cooking spray.
- Place the fillets in the middle of the foil. If the fillets have skin, place the skin side down.
- Spread the onions, salt, pepper, and oil on top of the fillets. If using lemon pepper seasoning, add that too.
- Fold the foil over the fish to wrap it. Place foil pouch on a baking sheet, and place it in the oven.
- Bake the fish for 15 to 20 minutes until the fish is flaky when tested with a fork.
- Divide into four portions and serve.
Notes
Tip for cooking fish: The recommended safe minimum internal temperature for fish is 145 °F, as measured with a food thermometer. Learn more about: Onions
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.