This is the easiest dinner ever! I’ve been making this for a long time, and, if you use the margarine (as a sub for butter) that’s in the tubs, not the sticks, it’s trans-fat free and you still get that yummy buttery flavor. Olive oil would probably work just fine too, but coconut oil is out for this one…too sweet.
Preheat oven to 425 degrees F
Place 2 thawed fish filets (I use swai) in an ungreased baking dish.
1 1/2 Tbsp margarine, melted
2 Tbsp lemon juice
3/4 tsp garlic powder
Pour over fish, then sprinkle with dried oregano, a touch of smoked paprika, and 2 Tbsp capers, drained.
Bake for 10-15 minutes.
Adjust the amount of fish per amount of people. One filet per person, and the baking time might need to be extended. Just make sure the insides of the fish are all white and flakes easily.