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Home » Recipes

Easy Baked Fish

Easy Baked Fish on 100 Days of #RealFood

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One of my favorite things about cooking fish is that it doesn't take any time at all to do it! And with a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. This would be a fast and fabulous dinner any busy night of the week. Enjoy!

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If you enjoyed this easy baked fish recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy and easy family dinner ideas.

Easy Baked Fish on 100 Days of #RealFood

Easy Baked Fish

With a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. It's fabulous for any busy weeknight. I serve it with a side sweet potato and a simple salad for a complete meal. You won't believe how quickly this recipe comes together.
4 Reviews / 5 Average
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Course: Dinner
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

  • 1 pound mild white fish (in fillets (such as cod, tilapia, flounder, or sole))
  • salt (to taste)
  • pepper (to taste)
  • 1 cup parsley (fresh)
  • ½ cup almonds (raw, sliced)
  • ½ cup parmesan cheese (grated)
  • 3 green onions (trimmed, white and green parts)
  • 3 tablespoons olive oil (+ extra for greasing the baking dish)
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat oven to 400 degrees F.
  • Grease a large rectangular baking dish with a light coating of olive oil. Evenly distribute the fish fillets in the bottom of the baking dish, sprinkle with salt and pepper, and set aside.
  • In a food processor, combine the parsley, almonds, Parmesan, green onions, 3 tablespoons olive oil, and lemon juice. Pulse until it forms a thick pesto.
  • Spread the pesto in an even layer on top of the fish. Cook until done (white and flaky), about 15 - 20 minutes depending on the thickness of the fish.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Baked Fish
Amount Per Serving
Calories 259 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 201mg9%
Potassium 250mg7%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 9g18%
Vitamin A 1460IU29%
Vitamin C 24.6mg30%
Calcium 213mg21%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Baked Fish on 100 Days of #RealFood

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2.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Kristy says

    November 05, 2019 at 6:30 pm

    My kids have nut allergies to all nuts. How can I make the pesto without them?

    Reply
    • 100 Days Admin says

      November 12, 2019 at 10:20 am

      Hi Kristy, you can definitely try omitting them completely, as traditional pistou is generally made with olive oil, basil and garlic only: while cheese may be added. - Nicole

      Reply
  2. Jeff says

    June 02, 2019 at 2:51 pm

    I made a light version of the pesto by substituting plain non-fat Greek yogurt in place of the oil and it came almost as good as oil-based pesto. Thanks for a fantastic idea.

    Reply
    • 100 Days Admin says

      June 03, 2019 at 11:58 am

      Glad to hear that! Thanks for sharing. - Nicole

      Reply
  3. Marla says

    September 11, 2017 at 8:37 pm

    5 stars
    So I definitely modified the pesto with ingredients I had on hand: basil instead of parsley, pine nuts instead of almonds. THIS WAS AMAZING! I LOVE PESTO but have never baked it with the fish/meat and have never tried green onions in the mix, a delicious and light meal. Thank you!

    Reply
  4. KK says

    February 26, 2016 at 6:13 am

    5 stars
    Great recipe! I made tilapia and cod and liked the cod better. The pesto was delicious and the recipe made a large amount to really smother on the fish!

    Reply
  5. Angela Powers says

    January 30, 2016 at 5:59 pm

    5 stars
    I made this on Thursday, and today it is Saturday and I am making it again. I like the recipe that much! It is light, flavorful, fresh, and the parsley is available year round and less costly than basil. I love olive oil, but I like that this recipe doesn't overdo it in that department so the parsley and nut flavors really take centre stage. I used flaked almonds as they were the only nuts I had available and it was delish. I had some pesto leftover and used it the next day on pasta. Thank you!

    Reply
  6. Sonyia says

    November 04, 2015 at 9:54 am

    Would salmon work? That's all I have in the freezer

    Reply
    • Amy Taylor (comment moderator) says

      November 05, 2015 at 7:53 am

      Hi Sonya. It would work just fine. ;)

      Reply
  7. Ankit says

    November 03, 2015 at 1:35 am

    Get happy New Year 2016 Images and Quotes....

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    http://www.newyearimages2016.com/

    Reply
  8. Ashle @ Toaster Oven Planet says

    November 02, 2015 at 6:36 am

    5 stars
    Delicious, The pictures look great and the recipe sounds good. i love the level of sweetness, definitely a keeper. thanks as always :)

    Reply
  9. Lawrence says

    October 30, 2015 at 6:38 pm

    Hey Lisa, looks so delicious! thanks you for sharing the recipe with us, sounds so easy!

    Reply
  10. Marie Letellier says

    October 29, 2015 at 6:50 pm

    Made this last night with cod. Used pecans since I had them in fridge. Came out spectacular. My husband and I both loved. I cooked it at a slightly lower temp for a bit longer and it came out perfect...

    Reply
  11. Katie says

    October 29, 2015 at 3:54 pm

    For the longest time, I thought you could only make pesto out of the traditional ingredients-- basil, pinenuts, etc. But, then I learned that you can make a pesto out of nearly any green and nut combination. I make a kale walnut pesto that's delish. Parsley is always nice with white fish, so I bet this recipe is great. Love the quick meal ideas!

    Reply
  12. Kara says

    October 27, 2015 at 4:05 pm

    Thank you! I'm trying this tonight!!

    Reply
  13. Carolyn says

    October 27, 2015 at 11:48 am

    Super, thanks!

    Reply
  14. Carolyn says

    October 26, 2015 at 5:08 pm

    Hi, any suggestions as a substitute for almonds? My husband is allergic. Pine nuts?

    Reply
    • Lisa says

      October 27, 2015 at 11:12 am

      Yes, try pine nuts or pecans!

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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