Zesty Lemon Fish Skillet
Flaky white fish, tender vegetables, and zesty lemon come together for a tasty skillet meal.
Print
Pin
Add to Collection**
Servings: 4
Ingredients
- 1 pound white fish fillets (fresh or frozen and thawed) tilapia, cod, catfish, etc.
- 1 Tablespoon canola oil
- 1 small onion diced
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 small zucchini or summer squash cubed
- 1 bell peppers cut into strips
- 4 Tablespoons lemon juice
- 1 teaspoon dried parsley optional
- 1 lemon optional
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Wash vegetables, then chop and slice them.
- Divide fish into 4 portions.
- Heat oil in a large skillet.
- Add raw fish and onion to the skillet. Sprinkle with salt and pepper.
- Cook over medium high heat. Flip fish once the first side begins to turn golden brown.
- Add zucchini and bell pepper to the skillet. Continue cooking until the fish is flaky and vegetables are tender crisp. The fish is done when it reaches 145°F on the food thermometer
- Sprinkle lemon juice and parsley over cooked fish and vegetables.
- Serve with lemon wedges, if desired.