Quick Lemon Dill White Fish
A bright, minimal-mess weeknight feast featuring tender white fish steamed with crisp zucchini, fennel, and lemon in parchment packets, served with a cool cucumber salad and fluffy steamed rice. This dish is juicy, flavorful, and healthy.
Ingredients
- 1.5 lb white fish fillets such as cod or haddock
- 1 medium lemon half thinly sliced
- 2 tbsp fresh dill chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small zucchini thinly sliced
- 1/2 medium fennel bulb thinly sliced
- 4 sheets parchment paper approx 12x16 inches
- 1 cup uncooked white rice
- 2 cups water for rice
- 1 medium cucumber sliced thinly
- 1/4 small red onion thinly sliced
- 2 tbsp white wine vinegar for salad
- 1 tsp sugar for salad
- 1/4 tsp salt for salad
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice from half a lemon, chopped dill, salt, and pepper.
- Divide the fish fillets among the four sheets of parchment paper. Arrange sliced zucchini and fennel around each fish fillet.
- Drizzle the lemon-dill mixture evenly over the fish and vegetables. Place a lemon slice or two on top of each fish fillet.
- Bring the edges of the parchment paper together over the fish and vegetables, then fold and crimp to create a sealed packet, leaving some room for steam to circulate. Place the packets on the prepared baking sheet.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily.
- While the fish bakes, cook the rice according to package directions.
- For the cucumber salad, combine sliced cucumber and red onion in a bowl. Whisk together white wine vinegar, sugar, and salt, then pour over the vegetables and toss to combine.
- Carefully open the parchment packets (watch out for steam!) and serve the fish and vegetables immediately with the steamed rice and cucumber salad.
Notes
For an extra flavor boost, add a pinch of red pepper flakes or a few slices of cherry tomatoes to the parchment packet. You can also swap dill for fresh parsley or thyme. Serve with a sprinkle of feta cheese on the cucumber salad.