Parsley & Dill Fish Fillets

I got this recipe from one of my many diet books (The Fat Flush Plan), but I think it is a good WSL friendly recipe too.  It was really good, and fairly easy.

You can make this with pretty much any fish fillets; cod, halibut, red snapper, orange roughy, sole, etc.

1 lb fish fillets of your choice (I used red snapper)
1/2 cup no salt added vegetable broth
1 tbsp minced shallots
1 tbsp fresh chopped parsely
1 tbsp fresh dill
1/4 cup fresh lemon juice

Preheat the oven to 300.  Arrange your fish in the center of a baking dish, and add the broth, parseley, shallots and dill.  Bake until fish is opaque in the center, 15-25 minutes.  Transfer the fish to another dish.  Add the lemon juice to the juice in the baking dish, stir, and the pour it over the fish.

YUUUUUUUMMY, and it's VERY moist and tender.

 
Thanks!!

Hon - he is 2 years out - can handle any fish, so eats a lot of it.  This will be a great new way!