Turn this baked lemon pepper fish into a meal with a simple spring mix salad and a side of roasted mini potatoes with herbs and garlic or lemon butter orzo. Using lemon pepper on fish gives it a zesty citrus taste and the Italian spice mix adds an herby depth of flavor. We love how fool-proof and versatile this recipe is; you can serve it with almost anything. If you’re after something lighter, pair it with a salad or roasted vegetables. For a more filling meal, serve it with some rice, mashed potatoes, or a creamy pasta dish. The options are endless and you can’t go wrong!
White fish – in the pictures we’ve used tilapia, but any firm white fish will work well. Lemon pepper – this star ingredient adds its fresh, citrusy kick. We love it with our homemade lemon pepper seasoning, but store-bought works, too. Garlic powder – the powder adds a subtle garlic flavor. Italian seasoning – this versatile mix of herbs adds depth of flavor. Sweet paprika – adds a mildly sweet and fruity flavor. Olive oil – coats the fish and helps the seasonings stick. Lemon – fresh lemon slices are added during baking for an even more bright lemon taste. Keep a few for garnishing, if you’d like. Parsley – used as an optional garnishing, it balances and brightens flavors.
In the summer when the living is easy, serve it family-style on a patio with a delicious pasta salad like greek pasta salad or pesto tortellini salad. If you have a bit more time, try it with our Mediterranean tomatoes stuffed with rice for a fancier feel.
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