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Tony's Fish Fillets with Lemon, Butter, Garlic, Almonds and Parmesan
(Plus steamed asparagus and long grain & wild rice side dishes)

Here is the recipe for one of my all-time favorite meals which I have prepared and enjoyed many times. It features healthy fish fillets of your choice (pictured is rainbow trout - cod and sole are two of my other favorite choices). Two awesome side dishes I usually include to round out this delicious meal are steamed asparagus (using the same seasonings as the fish) and long grain and wild rice. Long green beans with almond slices also makes a great side dish. I promise that you will love, love, love this recipe!


Fish fillets (suggestions: cod, sole or rainbow trout)
Lemon slices and lemon juice
Almond slices/slivers
Minced garlic
Lemon pepper seasoning
Grated Parmesan cheese
Fresh asparagus spears for one side dish (green beans with almond slices also works well)
Long grain and wild rice for the other side dish

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat oven to 400 degrees. Begin cooking the long grain & wild rice in a small pot (it usually takes about 25 minutes)

2. Put butter and lemon juice in a small pot and heat until the butter is just melted.

3. Place the fish fillets in a baking/broiling dish. Pour the butter and lemon juice over the fish.

4. Sprinkle lemon pepper seasoning and minced garlic on top of the fish fillets. Top with plenty of almond slices and scatter a few lemon slices in the dish.

5. Cover with heavy duty aluminum foil and bake until just the point that the fish starts to flake away a bit with a fork (usually about 15 minutes or so). Then remove or open up the foil so that the fish and almond slices will brown slightly, dust with parmesan cheese and cook for about 3-4 more minutes. When the fish flakes easily with a fork, it is done.

For the steamed asparagus:

1. Place an entire package of asparagus spears in a separate baking dish (you may want to trim the ends of the spears a bit so that all of the spears will be plenty tender to eat entirely).

2. Add a small amount of water to the dish, then season the same as with the fish: lemon juice, butter, lemon pepper (or else Himilayan salt), minced garlic, almond slices and a few lemon slices.

3. Cover with heavy duty aluminum foil and cook only until the spears are slightly tender yet still crisp. Usually no more than 10 minutes. Dust with parmesan and serve.


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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.