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Ingredients
- 1 lb Fresh fish fillets Thin lemon slices Butter, to taste Salt and pepper, to taste
- 1 c. Minced Mexican mint marigold leaves
Directions
- Put fish fillets on a piece of buttered aluminum foil or possibly parchment. Slash the fillets at 2" intervals and insert a thin slice of lemon into each cut.
- Dot the fish with butter, salt and pepper, then sprinkle with Mexican mint marigold leaves. Double-fold the edges of the foil to seal; fold parchment around the fish, letter style, then turn the ends under.
- Bake the packet no more than 20 min in a preheated 350 F. oven. The fish is done when it flakes easily. Avoid overcooking.
- Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 453g | |
| Calories 449 | |
| Calories from Fat 98 | 22% |
| Total Fat 10.93g | 14% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 290mg | 97% |
| Sodium 381mg | 16% |
| Potassium 1538mg | 44% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 81.69g | 131% |
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