A delightful fish dish with a citrusy glaze and nutty topping, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease a 13x9-inch baking dish lightly with butter.
Use a paper towel to spread the butter evenly.
Slice the onion into thin rings and layer them on the bottom of the dish.
Ensure the onion slices cover the bottom evenly for flavor distribution.
Place the fish fillets on top of the onion layer.
Arrange the fillets without overlapping for even cooking.
Season the fish with seasoning salt, black pepper, garlic powder, and crushed red pepper flakes. Sprinkle with parsley.
Adjust the seasoning to your taste preferences.
Place the bay leaves around the fish in the dish.
Bay leaves add a subtle aromatic flavor.
Slice the lemon and orange, squeeze their juice over the fish, and place the slices around the fish.
Use fresh citrus for the best flavor.
Dot the fish with small pats of butter.
Butter adds richness to the dish.
Cover the dish with aluminum foil and bake for 20 minutes.
Covering helps retain moisture.
In a small saucepan, combine the apricot and pineapple preserves with water and warm over low heat.
Stir constantly to prevent sticking.
Remove the dish from the oven, uncover, and drain most of the liquid.
Be careful while handling the hot dish.
Spoon the warmed glaze over the fish and sprinkle with chopped pecans.
Ensure the glaze coats the fish evenly.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes.
This step helps caramelize the glaze.
Serve the fish warm, garnished with additional parsley if desired.
Pair with a side of steamed vegetables or rice for a complete meal.
Nutze unsere App für das beste Erlebnis
