Recipes|Featured Main
Oven Roasted Fish with Lemon Spaghetti
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 4 (6 ounces) firm white fish fillets (halibut, cod, rock fish)
- 3 large lemons, juiced and divided
- Zest of 2 lemons
- ⅔ cup olive oil, plus extra for brushing
- Pinch crushed red pepper flakes (optional)
- ¾ cup grated Parmesan cheese, divided
- 1 pound dry spaghetti (your favorite)
- ½ cup chopped basil
- ¼ cup chopped flat-leaf parsley
- 4 (170.1g) firm white fish fillets (halibut, cod, rock fish)
- 3 large lemons, juiced and divided
- Zest of 2 lemons
- 157.73ml olive oil, plus extra for brushing
- Pinch crushed red pepper flakes (optional)
- 177.44ml grated Parmesan cheese, divided
- 453.59g dry spaghetti (your favorite)
- 118.29ml chopped basil
- 59.15ml chopped flat-leaf parsley
Light, bright, and comforting all in one place! Lemony goodness in every bite.
Preparation
STEP 1
Bring a large pot of salted water to a boil.
STEP 2
Preheat oven to 425°F.
STEP 3
Place fish on parchment-lined baking sheet and brush with olive oil. Season with salt and pepper and drizzle with juice of 1 lemon. Bake for 10-15 minutes, or until just cooked through.
STEP 4
Meanwhile, cook pasta according to package instructions.
STEP 5
Whisk together remaining lemon juice, lemon zest, 2/3 cup olive oil, pepper flakes, and ½ cup Parmesan cheese. Season to taste with salt and pepper.
STEP 6
Drain pasta, reserving 1 cup pasta cooking water. Toss with lemon sauce. If necessary, add a little reserved pasta water to moisten and help build sauce.
STEP 7
Add herbs and toss to combine. Adjust seasoning to taste. Top with remaining Parmesan and roasted fish. Serve immediately.