Lemon and Dill Baked Fish

A couple weeks ago hubby decided he no longer wants to eat beef or turkey.  That’s about half the AIP recipes I’ve collected to try.  Boo. I guess I’ll be getting creative with fish and chicken substitutions!

Today’s dinner was pretty standard, as fish goes, but it turned out darn tasty.  In our house, we rate recipes on whether or not they are “repeatable.”  Hubby doesn’t usually get too excited about food, generally speaking (I KNOW—WEIRDO, right?), so the scale pretty much looks like this:


0 = Do not repeat
1 = Repeat

This recipe scored a “1” on the scale, which means it was very successful. Woot!


Lemon and Dill Baked Fish


  • Fish of choice (Pictured is swai)
  • Salt and pepper to taste
  • Dill
  • Parsley
  • Garlic powder
  • Lemon, 1/2  for juice and 1/2 for slices


  1. Preheat oven to 350 degrees.
  2. Prepare a sheet pan for baking by spraying with olive oil or lightly brushing with olive oil.
  3. Make sure to pat dry your fish with a paper towel or clean kitchen towel.
  4. Sprinkle both sides with salt, pepper, dill, parsley, and garlic powder.
  5. Give each piece a good squeeze of lemon juice, and layer lemon slices on top.
  6. Bake according to how thick your fillets are.
  7. Last one minute of cooking, switch to broiler setting and place fish on top rack.



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