Lenie's Herbal Fish Recipe - Allrecipes.com
Lenie's Herbal Fish Recipe
  • READY IN 50 mins

Lenie's Herbal Fish

Recipe by  

"A variety of veggies, fresh herbs, and any fish fillet...baked. I like to serve this fish dish with rice, it makes for a delicious meal!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large frying pan. Stir in onions, red and green bell peppers and shallots. Cook 3 minutes. Sir in zucchini, squash, tomato, olives, and balsamic vinegar. Saute until vegetables are just tender. Season with salt and pepper to taste.
  3. Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan. Cover the vegetables with 1/2 cup of the herbs.
  4. Arrange the filets on top of the vegetables and herbs. Spread the second 1/2 of the vegetables over the fish and sprinkle the rest of the herbs onto the vegetables. Cover the dish with foil and bake for 25 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004


Most Helpful Critical Review
Dec 04, 2012



23 Ratings

Apr 17, 2008

While not a 5-star dish, which I take to mean "memorable," this is still very good. I halved the recipe for the two of us, and substituted Italian parsley for the cilantro. I also added some chunky portabella mushrooms and minced, fresh garlic. I wasn't sure how the Balsamic vinegar would fly in this recipe and was tempted not to use it. But in fairness to Lenie's recipe I did use it, and it was amazingly delicious! Eating this we felt we really were doing something healthy and good for our bodies--very little fat, few calories, nutritious vegetables, and the right type of carbs. We enjoyed this,and ate every last bit of it! Definitely worth making again, or trying for the first time.

Jun 22, 2011

I didn't cook veggies first, just piled veggies on a sheet of foil, topped with fish, (seasoned salt and lots of pepper on fish) drizzled with evoo and balsamic (more balsamic to taste), sealed it up and popped in toaster convection oven. Used dried basil and cilantro cuz I was out of fresh. Didn't have the zucc but added in some broccoli, it worked. Served over brown rice. Really enjoyed it, thanks!

Oct 13, 2005

The veggies were good- the fish was pretty flavorless, even though I drizzled olive oil and fresh lemon-pepper over it. I used halibut (maybe my fish was bad or something). I think I will eat the leftover veggies over rice, but maybe use the rest of the fish in a fish chowder or something.

Jan 12, 2009

I was so pleased to see that my recipe was used and enjoyed. Let me share something very important about one of the ingredients....OLIVES, a very lovely taste is layered in with there usage and please enjoy lots of cilantro with it too!

Aug 23, 2005

This was really good! My dad has high cholesterol, so I made it for my parents as a healthy dish. Substituted tilapia for cod. Next time I would add less onion and another tomato.

Feb 02, 2004

This recipe really surprised my family! I skipped the olives, but followed the rest of the recipe. I loved the way all the vegetable flavors mived with the herbs. The zucchini added a tiny bit of cunchiness and fresh cilantro a bit of a zing. My 10 year old son tried it and ended up asking for seconds. I served it with mashed potatoes and we all loved it!


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 328 mg
  • 13%

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

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