Roasted Fillets with Orange Caramelized Onions Roasted Fillets with Orange Caramelized Onions

Author: Canadian Living

The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.

  • Portion size 4 servings



In large ovenproof skillet, heat 2 tbsp (25 mL) vegetable oil over medium heat; cook onions, stirring occasionally, until golden, about 15 minutes. Add garlic and 1 tbsp (15 mL) of the dill.

Meanwhile, grate 2 tsp (10 mL) rind from orange; set aside. Cut orange crosswise in half. Squeeze one of the halves to make 2 tbsp (25 mL) juice; add juice to onions. Cut remaining half into 4 wedges; set aside.

In small bowl, combine reserved orange rind, 1 tbsp (15 mL) of the remaining dill and 1/4 tsp (1 mL) each salt and pepper; rub onto fillets. Place fillets on onions.

Bake in 425°F (220°C) oven until fish is opaque and flakes easily when tested, about 12 minutes. Sprinkle with remaining dill. Serve with reserved orange wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 207 mg
  • Protein 25 g
  • Calories 220.0
  • Total fat 10 g
  • Cholesterol 36 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 5.0
  • Vitamin C 22.0
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Roasted Fillets with Orange Caramelized Onions