It's up to you!
Prep Time: 5 Minutes
Cook Time: 10-15 Minutes
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
Fish of your choice
Seasonings of choice
Salt and pepper
Tips & Substitutions
Lemon pepper is a great seasoning for fish.
Pick whatever fish you like - we generally go with whatever is wild and on sale.
Note: Cooking your fish like this will not give you crispy skin. If you want that, you generally will have to fry your fish in a pan.
Getting white stuff on the outside of your fish? You might notice when you cook salmon and other fish some white stuff starts seeping out the sides. That is albumin (a protein) and it’s totally safe to eat although unappetizing. How do you prevent it from forming? You can try cooking the fish at lower temperatures (though this does not prevent the fish from exuding the protein it just typically decreases the amount produced). You can also use a brine. Soak the salmon in one tablespoon of salt per cup of water (make enough to submerge the filets) for just 10 minutes. The brine breaks down some of the muscle fibers on the exterior of the fish preventing as much muscle tightening from happening as you cook the fish, leading to less albumin being pushed out. Brining also leads to juicier results and helps season the fish so there’s no need to salt the fish before cooking.
Preheat oven to 400 F.
Drizzle avocado oil, salt, pepper, and seasonings on the fish. Be sure to get both sides and rub the oil and seasonings in the fish with your hands to help evenly distribute it.
Put fish skin side down on rimmed baking sheet.
Roast for 10 minutes per inch of thickness at the fish's widest part. When done, the fish will be opaque and tender.