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Mariner's Menu

Mediterranean Triggerfish with Rosemary and Thyme


  • 4 triggerfish fillets, skinless
  • 8 tablespoons butter
  • ½ cup minced onion
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme              
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • lemon wedges

Preheat the oven to 450° F.

Melt butter in a small saucepan. Sauté onion until tender. Remove from heat. Add parsley, rosemary, thyme, salt and pepper.

Place fillets in a greased baking dish. Brush with herb sauce.  Bake at 450° F until fish flakes easily when tested with a fork, about 8 to 12 minutes.

Transfer to serving dish. Garnish with lemon wedges.

Contributed by Joyce Taylor MM2