Most white fish fillets are low in sodium, giving a low sodium count even when some salt is added. Thin fillets work best; cooking time has to be longer for thicker fillets. I usually purchase two 1/2 pound fillets, and cut them in half to make the 4 fillets.

4 servings: 150 mg. sodium per serving

4 (1/4 pound each) firm white fish fillets (no more than 1 inch thick at its thickest point)
4 teaspoons healthy oil, divided
1 teaspoon crushed rosemary
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
1/8 teaspoon salt
2 large cloves garlic, crushed
2 Tablespoons fresh chives (optional)

Prep. Instructions

1. Place each fillet onto a separate10 inch wide piece of foil.

2. Cover both sides of each fillet with oil, 1 teaspoon oil per fillet.

3. Combine rosemary, parsley, pepper and salt in a bowl.

4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 375 degrees F.

2. Cover top of fillets evenly with spice mixture. Spread garlic and sprinkle chives evenly on top of the spices. Draw edges of each piece of foil together and seal to keep in juices. Place wrapped fish onto a shallow baking sheet.

3. Bake 15 to 20 minutes, or until fish flakes easily with a fork. Serve. (The juice left in the foil can be made into gravy by pouring it into a small pan, adding a few teaspoons cornstarch, and stirring over low heat until thickened. Pour gravy over the fillets.)

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds