You can use any white fish that is allowed in Phase 2 for this recipe. I used lemon sole fillets. It’s easier to marinate the fish beforehand and refrigerate.
2 fish fillets – Sole/halibut/flounder/dory fish/cod/scrod
1 bunch cilantro
1/2 a lemon’s juice
2 cloves of garlic
2 green chillies (leave out if you dont like the heat)
small bunch of dill (optional)
salt and pepper to taste
Score the fish fillets for better absorption of the marinade.
Blend all the ingredients except fish of course. Then spread evenly on the fish fillets. Refrigerate until 20 minutes before meal time.
Preheat oven to 375 degrees Fahrenheit. Line a roasting pan with foil, with more left to cover the fish. Place the fish fillets on the foil. Cover the foil over the fish and close into a nice airy packet. Do not pack the foil tight, make sure the foil is not touching the fish, so the fish has room to steam within. Bake for 20 minutes.
Tip: You can also add some phase specific vegetables to the fish, like bell pepper strips and zucchini, but up the temperature to 400 or 450.
I served this in Phase 1 too over quinoa.