Lemon & Rosemary Baked Fish with Onions

I bought a bit of fresh rosemary today. So I’m going to make a few recipes featuring this sweet herb!

This is an adapted version of one of my mom’s recipes. Use any whitefish (although salmon would probably work too).  Tilapia, cobia, grouper, etc.

You can also swap out the mayo for Greek yogurt if you like.

The fish comes out moist and perfect because of the mayonnaise sauce; just really watch it while the pan’s under the broiler, and turn the oven off when you start to see little brown spots forming on the top.

Try this same recipe using thinly sliced pork chops as well!

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Lemon & Rosemary Baked Fish with Onions

  • 1 pound whitefish filets, approx. 3-4 count per pound
  • 1 large white onion

for the sauce:

  • 1/2 cup olive oil mayo (or any you choose)
  • juice of 1 lemon
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon butter
  • salt and pepper

Set the oven rack 2 levels below the top setting and preheat the broiler on high or medium-high.

Cut the ends off the onion; remove the peel.  Cut it into 4-6 thick slices.

Heat the butter in a broiler proof pan over medium-high heat; add the onion slices. Cook about 5 minutes per side,or until beginning to brown. Take care to keep the rings from separating. Remove pan from heat.

Mix the ingredients for the sauce together in a small bowl.

Rinse and pat the fish dry. Sprinkle with a little salt. Lay the filets on top of the cooked onion planks, overlapping the ends slightly so they’ll fit in the pan.

Spoon the sauce over the fish, smoothing it out into a thin layer.

Transfer the pan to the oven.  Broil about 5 minutes, or until sauce begins to turn brown in spots.  When you see this happen, immediately turn the oven off broil and switch to bake at 350°F.  Continue baking for another 5 minutes or until fish is cooked through. Enjoy!

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