Dinner: Fish Fillets with Lemon Parsley Topping

Here's a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it's a great source of lean protein.

This recipe includes superfoods such as:

Lemon

Health benefits of Fish Fillets with Lemon Parsley Topping

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 (6 oz) lean white fish fillets (such as tilapia, snapper, or flounder), rinsed and patted dry
paprika to taste
1/4 cup extra virgin olive oil
1/2 tsp lemon zest
2 Tbsp finely chopped parsley
1/4 tsp dried dill weed
1 medium lemon, halved

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with foil, coat foil with cooking spray, arrange the fillets on foil, and sprinkle evenly with the paprika. Season lightly with salt and pepper, if desired. Bake 10 minutes or until the fish is opaque in center.
While fish is cooking, combine the remaining ingredients, except lemon halves, in a small mixing bowl and set aside.
Using a slotted spatula, remove the fish, place on four dinner plates and squeeze lemon juice evenly over all. Top with the parsley mixture.
Exchanges/Choices: 5 Lean Meat, 1 1/2 Fat

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