Egyptian Baked Fish with Lemon and Herbs

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2Prepare the herb mixture: In a small bowl, combine the 2 tablespoons of olive oil, 0.5 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Finely chop the 0.25 cup of fresh parsley and the 0.25 cup of fresh dill and add them to the bowl. Mince the 3 cloves of garlic and add them to the bowl as well.
3. 3Prepare the lemon: Cut the 1 lemon in half. Squeeze the juice from one half into the herb mixture bowl and stir everything together. Slice the other half of the lemon into thin rounds.
4. 4Assemble the fish: Place the about 680 g of white fish fillets onto the parchment-lined baking sheet. Spread the herb and lemon juice mixture evenly over the top of each fish fillet. Arrange the lemon slices on top of the herb mixture.
5. 5Bake the fish for 15 to 20 minutes. The fish is done when it is opaque and flakes easily when gently pressed with a fork, or when an instant-read thermometer inserted into the thickest part registers 63°C.
6. 6Serve the Egyptian Baked Fish immediately.

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