Baked Fish Fillet Lemon (Printable)

Tender white fish baked with lemon, garlic, and herbs for a quick, healthy, and flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless white fish fillets (Cod, Haddock, or Tilapia), approx. 5 oz each

→ 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 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon dried oregano or thyme
09 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Optional

10 - Lemon wedges, for serving

# Steps:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or grease lightly with olive oil.
02 - Place fish fillets in a single layer in the prepared baking dish.
03 - In a small bowl, whisk olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano or thyme until combined.
04 - Drizzle the marinade evenly over the fish fillets.
05 - Place lemon slices atop each fillet, ensuring even coverage.
06 - Bake in the preheated oven for 15 to 18 minutes, or until 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 Tips:

01 -
  • It comes together faster than takeout, which means weeknight dinners stop feeling like a chore.
  • The fish stays impossibly tender while the lemon keeps everything bright and honest, no heavy sauces needed.
  • One pan means cleanup is a breeze, and it works beautifully for feeding a crowd or just yourself.
02 -
  • Don't skip the parchment paper or oil in the pan; I learned this the hard way when fish stuck and fell apart trying to remove it. A little prep work saves real frustration.
  • The line between perfectly cooked and overdone fish is maybe two minutes, so start checking at the 15-minute mark instead of waiting until the full 18.
  • Fresh lemon juice tastes noticeably different from bottled, and since this recipe is so simple, it really shines through.
03 -
  • Slice your lemon on the thinner side so it softens quickly in the oven and doesn't overshadow the fish with bitterness.
  • If your fillets are thick, bake them a couple minutes longer, but really, thinner fillets cook faster and more evenly, so ask your fishmonger to slice them that way if you can.

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