Baked Fish Fillet Herb Lemon (Printable)

Tender fish fillets baked with herbs, lemon, and olive oil for a light, satisfying dish.

# What You Need:

→ Fish

01 - 4 white fish fillets (5.3 oz each), such as cod, haddock, or tilapia

→ Vegetables & Aromatics

02 - 1 lemon, thinly sliced
03 - 2 tablespoons fresh parsley, chopped
04 - 2 garlic cloves, minced

→ Seasonings

05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - ½ teaspoon paprika (optional)

→ Oils & Fats

08 - 2 tablespoons olive oil

# Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat fish fillets dry with paper towels and place them evenly on the prepared tray.
03 - Drizzle the fillets with olive oil and rub to coat evenly on both sides.
04 - Sprinkle salt, black pepper, and paprika evenly over both sides of each fillet.
05 - Distribute minced garlic and chopped parsley over the fillets.
06 - Lay thin lemon slices atop each fish fillet for flavor and aroma.
07 - Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
08 - Serve hot, optionally garnished with extra parsley and lemon wedges.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, no complicated techniques or long ingredient lists to stress about.
  • The lemon and garlic do all the heavy lifting, making the fish taste restaurant-quality with minimal effort.
02 -
  • Wet fish will steam instead of bake, so don't skip the paper towel step no matter how rushed you feel.
  • Every oven runs differently; start checking at 15 minutes and remember that overcooked fish is ruined fish, while slightly underdone fish keeps cooking as it rests.
03 -
  • Pat your fillets dry right before cooking, not hours ahead, so they stay moist and cook evenly.
  • If your fillets are thicker than usual, tent them loosely with foil for the first five minutes so the outside doesn't brown before the inside cooks through.

Return