Lemony Steamed Fish Recipe - Allrecipes.com
Lemony Steamed Fish Recipe
  • READY IN 45 mins

Lemony Steamed Fish

Recipe by  

"Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut 6 foil squares large enough for each fillet.
  3. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
  4. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2003

Instead of using onion powder I used 1/4 cup of onion. Also added 1/2 tsp of garlic puree and used 1/4 cup lemon juice. Baked all cod together in one dish covered with aluminum foil. Excellent! Served with BROCCOLI WITH LEMON ALMOND BUTTER and 1/2 cup basmati rice. DELICIOUS!

Most Helpful Critical Review
May 24, 2011

Had I prepared this recipe as written, I'm not so sure I would really have rated it these three stars, which I consider average. No fat? No butter, no drizzle of olive oil, nothing? And then steamed? Our taste buds like the flavor and mouth feel fat contributes! It gives the fish a nice golden color too. So anyway, it was a no brainer for me to do it my own way - drizzled with melted butter and baked. I did use halibut, but in the interest of simplicity I didn't use all the many seasonings called for. Some fresh dill, garlic powder, paprika (for color, basically), salt and pepper and a squeeze of lemon juice was just what this needed. Cooking time will vary depending on the thickness of the fish, but in my case 12 minutes at 400 degrees was just right for perfectly cooked, perfectly golden and flaky filets - and much improved from the three stars I've rated this as written.

Feb 01, 2003

I tried the recipe on Red Snapper. This is a really easy, low-fat recipe, and uses items that you are likely to have on hand. The description is correct-the flavor is mild. Unfortunately, it was too mild for our taste. I might try it again, but will look for an additional ingredient to give it more flavor.

Apr 10, 2003

I used rainbow trout with this recipe and also added a splash of both white wine and extra virgin olive oil to each packet. It turned out delicious. I will make this again.

Aug 05, 2003

Very easy and tastes great. I baked mine in a Reynolds Foil Bag at 425 degrees for 30 min with some fresh veggies. Healthy meal - no mess!

Feb 16, 2003

This was really easy and my husband LOVED it. I added quite a bit more lemon pepper than was called for and served it with buttered basmati rice and peas. The rice nicely cut the spicy pepper for a great flavor. I will definitely make it again!

Feb 01, 2003

It was good but a little too much dill for our tastes. Next time, I will adjust seasonings and also shorten the cooking time. The fish was slightly overcooked and dry, which happens easily with halibut.

Apr 14, 2010

My family loved this recipe. ...although I used Talapia fillets instead. I did not change any ingredients and I will use this recipe again because it is so healthy and I just had a heart attack last week... so I'm changing what my family and I eat (with their support) and taking up long, brisk walks again. I'm 47, blessed to be alive and I've been given a second chance after being so close to death.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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