24 ounce sushi-grade yellowtail flounder white (or other fish fillets such as orange roughy, cod, or perch)
1 small optional: lemon
2 ounce pimientos diced drained
1 teaspoon extraspicy herb-and-spice blend salt-free (such as Mrs. Dash)
Equipment
bowl
oven
baking pan
Directions
Preheat oven to 42
Cut lemon in half. Squeeze juice from half of lemon (about 1 tablespoon) into a small bowl; set remaining lemon half aside.
Add pimiento to juice, mixing well.
Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Coat fish with cooking spray; sprinkle with herb-and-spice blend.
Spoon pimiento mixture evenly over fish.
Bake, uncovered, at 425 for 12 minutes or until fish flakes easily when tested with a fork. While fish bakes, cut remaining lemon half into slices to serve with fish.
