Lemon Garlic Fish

4 fish fillets (Any white fish will work)
1 tablespoon butter, melted
2 cloves garlic, finely chopped
zest and juice of 1 lemon
2 Tablespoons fresh parsley, diced
Salt & pepper to taste
4 large pieces heavy duty aluminum foil, about 18 to 20 inches long - optional (see notes)

Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.

Mix diced parsley, lemon zest and garlic together on cutting board. Run your knife through it a few times to mix well and finely chop all ingredients.

Place fillets in baking dish. Season with salt and pepper. Drizzle lemon juice and butter over fillets, then sprinkle with parsley mixture.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork.

Some notes: This is really good grilled. To grill, place a piece of fish in the middle of a piece of foil. Season, drizzle and sprinkle. Fold up the edges of the foil to make a loose tent. Make sure the edges are completely sealed and no steam can escape. Grill until fish is white and flakes when pulled apart with a fork.

Basically, this is a fish with a lemon gremolata. A gremolata is just a mixture of parsley, garlic and lemon zest usually sprinkled on the meat before serving, but in this recipe, we do it before cooking. You can wait until the fish is cooked to sprinkle, though.

Want to impress your friends? Tell them that this is Krista's gluten free/low carb version of Fish à la Meunière. (I don't dredge the fish in flour. It is lighter and tastes fresher this way.) Want to impress them even more? Tell them that this is YOUR version of Fish à la Meunière.

Sometimes when grilling this, I will toss vegetables on top of the fish before sealing the foil. Any vegetables will work, but I particularly like broccoli with a squirt of lemon juice, zucchini and yellow squash with a squirt of lemon juice, or asparagus with... well, you get the picture.