Broiled Lemon Pepper Fillets

Fresh fish is best, of course, but frozen is fine for this recipe if you pat dry the thawed fillets with a paper towel and allow to drain onto another in the refrigerator for an hour or so before cooking to absorb the excess liquid that frozen fillets pick up.


4 fish fillets of Pollock, Tilapia, Flounder, Grouper, or any other thin fillet.

1/4 c. Japanese Panko breading or dry bread crumbs, optional

1/2 tsp. salt, optional

1/2 tsp. fresh ground pepper

Zest from half a lemon

1 to 2 T lemon juice

Extra virgin olive oil


Lightly oil a metal sheet pan. Combine salt, pepper, lemon juice, and lemon zest. Lay fillets out on sheet pan and sprinkle with each with app. 1 T of the lemon pepper mixture. Bake on a lower shelf for 8 min. or until flaky, then broil for 5 to 7 minutes till golden brown. Drizzle on lemon juice, add a lemon twist and serve.

4 servings

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