Source: dLife

Baked white fish fillets and potatoes seasoned with lemon, parsley, and dill weed.

Servings

1 lb cooked baby red potatoes , cut into quarters
24 oz flounder fillet , 4-6oz fillets, rinse and pat dry (tilapia or snapper will work too)
0.25 tsp black pepper
0.25 cup Margarine, 80% fat, unsalted
0.5 tsp grated lemon rind
2 tbsp chopped parsley , finely
0.25 tsp dried dill weed
1 medium lemons
0.25 tsp salt
1 pinch paprika

1 Preheat the oven to 400 degrees F.
2 Set a collapsible steamer basket in a saucepan. Add the potatoes and 2 cups of water then bring to a boil. Steam, covered, for approximately 8 minutes.
3 Spray a nonstick baking pan with cooking spray and situate the filets on the pan. Season them with black pepper and paprika. Bake the fish for about 10 minutes or until they are opaque in the middle.
4 Mix the margarine, lemon rind, parsley, dill weed, and salt in a bowl. Blend well and set aside.
5 Divide the fish onto 4 plates and squirt the lemon juice evenly over all of the fish. Situate the potatoes around the fish and put the parsley mixture on top.

Use tilapia, snapper, or flounder.