Herb-Coated Broiled Fish

Spring's happening, finally, and summer's not far behind. The trees are all leafed out, spring flowers are turning into summer blossoms. And my cooking style is changing seasons too, turning to summer simplicity, what for three years now, I call "Summer Easy". Just last week, a chef said it like this, "When the food's this fresh, it'll almost cook itself ... " Weight Watchers, you're going to love this recipe, it's 100% Freestyle!
Herb-Coated Broiled Fish, another Quick Supper ♥ KitchenParade.com, just coat fish pieces in fresh herbs, then broil. Low Carb. High Protein. Gluten Free. Weight Watchers Friendly.

Easy Summer Recipes ♥ KitchenParade.com, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
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Sticker shock set in this week, not for $4 gas but $4 herbs.

But the plants were beautiful, grown in Missouri even if sold at Lowe’s. And I had a firm talk with myself, wondering why I objected to paying $4 for a plant that would flourish all summer long, gracing one dish after another with the bits of fresh herbs I love so much and saving $4 a week (at least) for about five months, about $80.

So this year, I planted six herbs, basil, dill, rosemary, tarragon, lavender and mint. I put in just one parsley plant – frankly, I use so much parsley and cilantro, there’s no planning enough: the grocery store it is.

So let’s see. Spend $24 and get $80 in return. If only ALL our investments were so profitable!

RESOURCE Every year, I post the same challenge, Never Buy Fresh Herbs Again. It’s my tips and tricks for keeping a few herbs throughout the summer! ROI guaranteed!


Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 4, easily adjusted to serve 1 or 2 or many
  • 1 pound mild fish such as sole, halibut, etc., cut into four servings
  • About 1 ounce fresh herbs (a mix of cilantro, parsley, dill, tarragon and others, enough to yield about a half cup)
  • 2 cloves garlic
  • Zest and juice of a lemon

Set the broiler on high. Line a rimmed baking sheet with foil.

Rinse the fish in running water, pat dry with paper towels.

With a mini food processor or quick knife skills, process the herbs and garlic until the herbs are chopped small. Add the zest and juice and process until smooth.

With your hands, coat all sides of the fish pieces with the herb mix and place on the baking sheet, leaving room between.

Place about 4 inches under the broiler and let cook for 10 to 12 minutes.

ALANNA’s TIPS The inspiring recipe called for using only cilantro. I love the brightness of multiple herbs but just one is sure simple!

RESOURCES A mini food processor is super handy! It earns its keep two or three times a week, even if it can't/couldn't replace a regular-size food processor/Cuisinart. My Disclosure Promise
NUTRITION INFORMATION Per Serving: 129 Calories; 2g Tot Fat; 0g Sat Fat; 36mg Cholesterol; 64mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 24g Protein WEIGHT WATCHERS POINTS Old Points 3 & PointsPlus 3 & SmartPoints 1 & Freestyle 0
Adapted from "Cod with Coriander" ("Mahi ba Gashneez") from a new cookbook I'm finding fascinating. It's New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran by Jila Dana-Haeri, Shahrzad Ghorashian and Jason Lowe. Many thanks to publisher Palgrave-MacMillan for a complimentary review copy! My Disclosure Promise

Seasonal Cooking: This Same Week, Across the Years

Easy-Easy Jam Tart Chameleon Ice Cream Rhubarb Sorbet Raspberry Morning Cake Strawberry Banana Chocolate Crumble Strawberry Rhubarb Cobbler Poppy Seed Cake Recipes Fish with Herb Butter Herb-Coated Broiled Fish Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips Savory Cauliflower Cake Finnish Strawberry Whipped Cream Cake Deep Mexico: Ingredient-Driven Mexican Meal Prep

This Week, Elsewhere

The Wall Street Journal!
Remember when I wrote about cooking a whole buffalo last December in
Homemade Hot Chocolate Mix?
The WSJ put our adventure in a Page One story!
Wholly Cow: A Few Brave Grillers Go 'Nose-to-Tail'

St. Louis Post-Dispatch
Chicken Salad Sandwich from Schafly Brewery & Tap Room

A Veggie Venture
How to Shop at a Farmers Market
Thoughts & Tips from a Veteran Shopper
How to Eat More Vegetables, Tip #11 (Ask for Help)

More Favorite Light 'n' Easy Fish Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Roasted Salmon & Asparagus Fish with Herb Butter Smoked Salmon Salad
~ more fish recipes ~

More "Summer Easy" Recipes, Favorites from 2010

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Magical Breakfast Cream Cold-Brewed Coffee Cold Shrimp with Creamy Dill Sauce & Capers
~ more easy summer recipes ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That sumptuous meal has just 129 Calories & 1g Carb! I am always counting my protein and carb grams as well as my cals. Thanks so very much for sharing this recipe.
    By the way, I also like the sound of this > "When the food's this fresh, it'll almost cook itself." Brilliant!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna