Lemon Champagne Whitefish — The Tea Tree

APPETIZERS - SOUPS AND SALADS - MAIN COURSE - SIDE DISHES - DESSERTS - MOCKTAILS - COCKTAILS

Three cooked fish fillets topped with lemon slices and chopped herbs on a black plate, served with a side salad of cherry tomatoes, cucumber, and mixed greens.

Lemon Champagne Whitefish

INGREDIENTS:

1–1½ lbs whitefish filets (4 portions)
2 tbsp LEMON OLIVE OIL
1½ tbsp CHAMPAGNE BALSAMIC VINEGAR
1 clove garlic, finely minced
½ tsp salt
¼ tsp black pepper

DIRECTIONS:

Whisk all ingredients together.
Spoon over fish and marinate 15–20 minutes.
Bake at 375°F for 10–14 minutes, depending on thickness, until fish flakes easily.