Lemon-flavored fish fillets

Fish has been a fundamental food in Latin American cultures due to the vast number of coasts and rivers that provide a great variety of species. In many Latin American countries, fish fillets are a popular option for quick and healthy meals. This dish is known by different names: in Mexico it may be called "pescado al limón" when fresh lemon is used to enhance its flavor; in Argentina and Chile, it is often simply called "baked fish fillets" or "grilled fish with lemon." The combination of lemon with fish is traditional not only for its fresh and acidic flavor, which perfectly complements the soft texture of the fish, but also for its properties in keeping the fish tender and eliminating any strong or fishy taste. This dish is appreciated throughout the region for its simplicity and quick preparation, in addition to being a nutritious and light option.

How to Prepare Lemon-Flavored Fish Fillets

Preheat the oven to 450°F to ensure quick and even cooking that keeps the fish juicy.

Spray a 2-quart rectangular baking dish with non-stick cooking spray, which will prevent the fish from sticking and make cleaning easier.

Place the sole fillets in the baking dish, distributing them evenly so they cook at the same time.

Sprinkle the fillets with lemon pepper to give them that citrusy and spicy touch that enhances the fish's flavor.

Place the roma tomato slices over the fish, adding freshness and texture to the dish.

Sprinkle with green onion and dried basil to give a delicious aroma and an herbal flavor that complements the lemon.

Bake for 4 to 6 minutes or until the fish flakes easily with a fork, a sign that it is perfectly cooked and ready to serve.