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Lemon & Cilantro Baked Pickerel


10 ozs Pickerel Fillet

2 tsps Extra Virgin Olive Oil

1/2 Lemon (sliced)

2 tbsps Cilantro (coarsely chopped)

1/8 tsp Sea Salt


  1. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.

  2. Place the pickerel fillet(s) on the baking sheet. Coat the fish in oil using a brush or your hand. Squeeze the juice from the lemon over the top of the fish, and then place the lemon slices on top. Bake for 12 to 15 minutes or until the fish is white and flakes with a fork.

  3. Garnish the fish with the cilantro and salt. Enjoy!



Refrigerate in an airtight container for up to two days.

More Flavor

Add thinly sliced shallots, Dijon mustard, and/or balsamic vinegar to the fish before baking.

Additional Toppings

Garnish with basil, toasted pine nuts, and/or grated parmesan cheese.

Serve it With

Rice, steamed or roasted vegetables, on top of salad, or flake into taco shells.


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