This is something I came up with when looking for a way to cook fish without frying it. I actually think it’s better than fried fish now. Use white fin-fish type fillets, I don’t think it would work so well with something like salmon for example.

Ingredients:

• Fish Fillets (trout, tilapia, or other white fin-fish)
• White or yellow onion, sliced very thin
• White wine or chicken broth (couple tsp. per fillet or so)
• Lemon, sliced very thin
• Lemon Juice (couple tsp. per fillet or so)
• Lemon Pepper seasoning

Ingredients for Tartar Sauce

• Mayonaise
• Chopped dill pickles or dill relish

Preheat oven to 350 degrees

For easier cleanup, lay out a sheet of aluminum foil onto a baking sheet and brush with a thin layer of cooking oil to prevent fish from sticking.

Arrange fillets on the foil, drizzle wine and lemon juice over the fish, sprinkle with a bit of lemon pepper, and top with onions and lemon slices.

Crimp another layer of foil on top to make sort of a large “pouch” out of the whole thing. Bake in the oven until fish is cooked through and flaky.

Serve with tartar sauce:

Here’s how we used to make a very simple tartar sauce at a fast food joint I used to work at way back in my high-school days:

Chop up some dill pickles, drain the juice and mix with mayonaise. (Don’t try this with something other than mayonnaise, it doesn’t really work with the popular substitute.)

Mix your chopped dill pickles with the mayo until you have what you think is a good ratio of pickles to mayo..  refrigerate until ready to use.

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