Baked Fish with Lemon (Print Version)

Tender white fish fillets baked with lemon slices and herbs for a light, healthy meal.

# What You Need:

→ Fish

01 - 4 skinless, boneless white fish fillets, approximately 5.3 ounces each (such as cod, haddock, or tilapia)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 large lemon, thinly sliced
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - 1 teaspoon dried oregano or thyme
09 - 2 tablespoons fresh parsley, chopped, plus additional for garnish

→ Optional

10 - Lemon wedges, for serving

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or grease lightly with olive oil.
02 - Place the fish fillets in a single layer within the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano or thyme.
04 - Drizzle the marinade evenly over the fish fillets.
05 - Lay lemon slices evenly atop each fillet.
06 - Bake in the preheated oven for 15 to 18 minutes, until the fish is opaque and flakes easily with a fork.
07 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • The fish emerges silky and delicate, never dry or overdone, because the gentle heat and lemon juice work as a natural shield.
  • It feels restaurant-quality but comes together in less time than it takes to set the table, which means you can actually relax while it bakes.
  • Clean-up is minimal when you use parchment, leaving you with energy for enjoying the meal instead of scrubbing dishes.
02 -
  • Don't bake the fish for a second longer than necessary because even lean white fish will start to dry out around the 20-minute mark, and you want it to stay tender and forgiving.
  • Use freshly squeezed lemon juice instead of bottled; the difference is subtle but noticeable, and it's one small effort that pays off completely.
  • If your fish fillets are thick, arrange them so they're roughly the same thickness as each other so they cook at the same rate and nobody ends up with an undercooked center or overcooked edge.
03 -
  • Pat your fish fillets completely dry before seasoning them, because any surface moisture will steam off as clouds instead of letting the marinade cling and flavor the flesh.
  • If your fillets vary in thickness, gently fold the thinner tail end under itself so the piece cooks evenly and nothing ends up overcooked while you wait for the thicker part to finish.

Go Back