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Lemon and Parsley Fish Fillets with Potatoes
Source: dLife

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

Prep Time: 8 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 374.7
Total Carbs 21.6 g
Dietary Fiber 1.7 g
Sugars 0.3 g
Total Fat 13.6 g
Saturated Fat 2.7 g
Unsaturated Fat 3.8 g
Potassium 1017.6 mg
Protein 39.2 g
Sodium 311.0 mg
Dietary Exchanges
2 1/2 Fat , 1 1/2 Starch , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  cooked baby red potatoes
24 oz  flounder fillet
0 1/4 tsp  black pepper
0 1/4 cup  Margarine, 80% fat, unsalted
0 1/2 tsp  grated lemon rind
2 tbsp  chopped parsley
0 1/4 tsp  dried dill weed
1 each  medium lemons
0 1/4 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.

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