Lemon Fish

Makes 4 servings; 1 filet each serving

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  • Vegetable oil cooking spray or vegetable oil
  • 4 (4) ounce fish filets, fresh or thawed (catfish, pollock or any flakey fish)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon pepper
  • 1/2 teaspoon paprika
  • 1 lemon


  1. Preheat oven to 425°.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Line a baking pan with aluminum foil and coat with vegetable oil cooking spray. Place fish filets on pan rounded side up.
  4. Melt butter and mix with lemon juice in a small bowl. Drizzle butter mixture over filets.
  5. Mix lemon pepper and paprika and season filets.
  6. Wash lemon, use your palm and roll lemon on the cutting board a few times. Cut 2 slices, half each slice and place on top of each filet.
  7. Place pan in oven and cook for 15-20 minutes or until fish flakes with a fork.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.