Roasted Flounder with Chile and Lime (Roasted Fish Taco Filling)
1
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 8 • Difficulté: Facile
The bed of lime slices not only adds flavor, it also keeps the fish from sticking.
Ingrédients
Lime
4 medium
Uncooked whitefish fillet
2 pound(s), flounder or other flat white fish
Olive oil
2 tbsp(s)
Kosher salt
1 tsp(s)
Chili powder
1 tsp(s)
Instructions
1
Preheat oven to 425ºF. Line a sheet pan with parchment paper.
2
Thinly slice 3 limes; place slices in a single layer on prepared pan. Place fish filets on top of lime slices in an even layer (it’s OK if they overlap a little bit); evenly brush with oil. Evenly sprinkle salt and chile powder over fish. Roast until fish is flaky and opaque, about 10-15 minutes.
3
While fish is roasting, finely grate zest from remaining lime; place it in a small bowl. Squeeze juice from lime directly on zest (remove any seeds); stir to combine.
4
Drizzle lime juice and zest mixture over hot fish; use a spoon to break fish into bite-size pieces. Serve immediately.
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