English20 min
Baked fish
Fish fillets with lemon and paprika.
Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
188
Calories
752 kcal in this batch
Protein
32.5 g
Fat
5.7 g
Carbs
1.4 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
Heat the oven to 400°F.
- 2
Pat the fish dry.
- 3
Rub it with the oil, the salt, and the paprika.
- 4
Bake until it flakes, about 12 minutes.
- 5
Lemon at the end.
Cook's notes
Any mild white fish. Take it out when it flakes.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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