Save This baked fish fillet features tender white fish seasoned with salt, pepper, and paprika, topped with fresh parsley, minced garlic, and thin lemon slices. Olive oil adds a subtle richness while baking at 200°C ensures a flaky, flavorful finish. The dish pairs well with steamed vegetables or a fresh salad, offering a quick and healthy option perfect for pescatarian and gluten-free diets.
My neighbor brought over a bag of fresh cod one evening, apologizing that she'd bought too much from the fish market. I had maybe twenty minutes before dinner guests arrived, and this simple baked fish became my salvation. Now, years later, I can't imagine entertaining without this recipe in my back pocket—it's foolproof enough for a weeknight panic, yet elegant enough to impress without any fuss.
I still remember the first time I nailed the timing on this dish—my son actually asked for seconds instead of pushing it around his plate. That's when I realized it wasn't fancy equipment or rare ingredients that made good food; it was just understanding that fish speaks for itself when you stop overthinking it.
Ingredients
- White fish fillets (cod, haddock, or tilapia): Four fillets around 150 grams each work perfectly for four people; thinner fillets cook faster and stay tender.
- Lemon: Thinly sliced lemons add brightness and help prevent the fish from drying out as it bakes.
- Fresh parsley: Two tablespoons chopped gives freshness without overpowering the delicate fish flavor.
- Garlic cloves: Just two minced cloves keep things subtle and aromatic rather than harsh.
- Salt and black pepper: A teaspoon of salt and half a teaspoon of pepper let the fish shine without masking it.
- Paprika: Optional but adds a gentle warmth and a hint of color to the finished dish.
- Olive oil: Two tablespoons coat the fish gently and help everything cook through evenly.
Instructions
- Get your oven ready:
- Heat your oven to 200°C (400°F) and line a baking tray with parchment paper or give it a light coating of oil. A hot oven means the fish will cook through quickly and stay moist inside.
- Dry those fillets:
- Pat each fillet thoroughly with paper towels until they feel completely dry to the touch. This is the small step that makes the difference between fish that steams and fish that roasts beautifully.
- Oil and season:
- Drizzle the olive oil over the fillets and rub gently to coat them evenly, then sprinkle both sides with salt, pepper, and paprika if you're using it. Trust me, this even coating matters.
- Add the aromatics:
- Scatter the minced garlic and chopped parsley over each fillet, then lay lemon slices on top like you're tucking them in. The lemon slices protect the fish while flavoring it from above.
- Bake until done:
- Slide the tray into your hot oven for 15 to 20 minutes, watching until the fish turns opaque and flakes easily with a fork. You'll know it's ready when the thickest part gives way without resistance.
Save There's something almost meditative about watching lemon-studded fish fillets turn golden in the oven, the aroma filling your kitchen with something that tastes like both home cooking and a seaside vacation. That's when I knew this recipe had staying power in my rotation.
How to Know When It's Perfect
The fish is done when it's completely opaque and flakes apart easily with the gentlest pressure from a fork—if you have to force it, it needs another minute or two. The flesh should be moist and tender, never dry or crumbly, and the lemon slices should have started to soften and brown slightly around the edges.
What to Serve Alongside
This fish plays beautifully with simple sides that don't compete for attention. Steamed vegetables like broccoli or green beans, fluffy white rice, roasted potatoes, or a bright green salad with vinaigrette all let the fish remain the star.
Small Tweaks That Make It Your Own
Once you master the basic technique, the fish becomes a canvas for whatever you have on hand or whatever your mood calls for. A splash of white wine added before baking brings richness, swapping the parsley for dill or basil shifts the entire flavor profile, and a sprinkle of capers adds a briny surprise.
- White wine poured around (not over) the fish before baking adds subtle depth without making anything soggy.
- Fresh herbs like dill, basil, or tarragon work just as well as parsley and each brings its own personality.
- Keep it gluten-free by simply avoiding any flour-based sides and confirming your oils are pure.
Save This recipe taught me that simplicity isn't boring—it's powerful. When you respect your main ingredient and let it speak, dinner becomes something your family actually remembers.
Questions & Answers
- → What type of fish works best for this dish?
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White fish fillets such as cod, haddock, or tilapia are ideal for their mild flavor and flaky texture.
- → Can I substitute parsley with another herb?
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Yes, dill or basil can be used instead of parsley to vary the herb profile and add unique flavors.
- → How do I know when the fish is cooked properly?
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The fish is ready when it flakes easily with a fork and appears opaque throughout.
- → Is it necessary to use olive oil for baking?
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Olive oil helps coat the fillets for moisture and enhances flavor, but alternatives like avocado oil can be used.
- → Can I add a splash of white wine before baking?
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Yes, adding white wine enhances the flavor and adds subtle acidity to the dish.
