Combining different types of herbs not only gives this fish depth of flavor, but it also results in a beautiful dish. The herbs compliment the delicate flavor of the fish. Because this fish entree is baked and not pan-fried, it is naturally low in calories but high in nutrients like protein. Pair with brown rice and steamed veggies to round out a healthy meal.
1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon The Bean & The Leaf Organic granulated
1 tablespoon lemon juice
2 teaspoons dried The Bean & The Leaf Organic parsley
1/4 to 1/2 teaspoon The Bean & The Leaf Himalayan salt
1/4 teaspoon dried The Bean & The Leaf Organic tarragon
1/8 teaspoon dried The Bean & The Leaf Organic thyme
1 pound whitefish like Cod, Pollock or Halibut
1/4 cup dry bread crumbs
In a small pan, combine the onion and butter and saute until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon, garlic and thyme.
Arrange fillets in a a 9-by-13-inch baking dish. Top with half of the butter/onion/herb mixture. Stir bread crumbs into the remaining butter/onion/herb mixture and sprinkle over fillets.
Preheat oven to 375ºF. Bake until fish becomes opaque and tender when pierced with tip of a paring knife, about 10 minutes.