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baked lemon pepper fish Recipe

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This recipe for baked lemon pepper fish, by , is from JENNIFER's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Prep time:10 m Serving size 2oz=1 piece
Cook time: 15 m
Ready in 55 m

2 tablespoons lemon juice
1 tablespoon ground black pepper
1 1/2 tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper , or to taste
2 (8 ounce) deboned fish fillets
sea salt to taste

Nutrition Facts

Per Serving: 488 calories; 28.1 g fat; 7.1 g carbohydrates; 49.5 g protein; 157 mg cholesterol; 784 mg sodium

Cook's Note:


Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
Spread the lemon-pepper mixture over fillets. Reserve about a tablespoon for later use.
Cover fillets with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Preparation Time:
Preparation Time:




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