Louisiana Fish Fillets

Recipe makes 2 servings.
Approximate Cook Time: 35 minutes
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Votes: 7
Rating: 4.57
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2 tablespoon(s) coconut oil
1 medium lemon(s), juiced
2 fish fillet(s), (sole, trout, snapper, or catfish)
1/2 teaspoon(s) lemon pepper
1/8 teaspoon(s) red pepper flakes
1/8 teaspoon(s) garlic powder
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground (optional)


  1. Preheat oven to 350 F.
  2. In a medium oven-proof skillet, heat coconut oil and lemon juice over medium-high heat.
  3. Coat both sides of fillets, and lay side by side in the pan, overlapping slightly if necessary.
  4. Mix spices together and sprinkle over fillets.
  5. Bake for 20-25 minutes, depending on size of fillets and type of fish (catfish bakes the longest).
  6. The pan may blacken, but that's fine; the liquid will keep the fish moist.
  7. Season with sea salt and freshly ground black pepper (optional).

This recipe inspired in part or in whole from here.


  1. Paikea

    Hrm. Not sure the nutritional information is working properly. Says this recipe has 2 cals per serving, but 31g fat and 16g carbohydrates. (This may be addressed elsewhere – I haven’t looked around.) Thanks!

    • Neely

      @Paikea – Whoa! Nice catch. We’re on it right now. Thanks!

  2. Odile

    Excellent flavor! I used garlic granules instead of powder fot more intensity.

  3. Pete

    I’m definitely going to check this one out, but are you sure trout is part of the “white fish” family? I’ve been eating trout multiple times a week over the past few months and it’s most certainly related to the salmon family. I’m not saying that this recipe WOULDN’T work with trout, but I’m fairly certain trout doesn’t belong to the same family as a catfish. If anything, cod and basa fish would be closer to that than trout.

  4. Dthorpe

    red tilapia works well with this too.

  5. Shalley

    Used orange roughy, amazingly delicious!


    Pete … I use the Cooking Light as my reference for subbing fishes, and the definitely have trout in the white fish class…

    “4. White, lean, and flaky: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout, weakfish (sea trout), whiting

    5. White, firm, and oil rich: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish, white sturgeon”

  7. Karen M

    I used sea perch and this was amazing. The last couple of fish recipes I’ve tried have been fairly ordinary because of bad quality fish. Spent the extra time to shop for some quality fillets and it was stunning.

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