Tender, flaky fish baked with fresh lemon, garlic, herbs, and olive oil. This simple recipe comes together quickly and makes a light, flavorful dinner that’s perfect with roasted vegetables, rice, potatoes, or a fresh salad.
Ingredients
For the Fish
4 fish fillets, about 5–6 oz (140–170 g) each
2 tablespoons olive oil
3 cloves garlic, minced
1 large lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
For Garnishing
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped, optional
Lemon slices
1 tablespoon melted butter, optional
Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or line a sheet pan with parchment paper.
- Prepare the lemon-herb mixture
In a small bowl, combine:
Olive oil
Minced garlic
Juice of half the lemon
Lemon zest from half the lemon
Oregano
Thyme
Parsley
Paprika
Salt
Black pepper
Onion powder
Mix until well combined.
- Prepare the fish
Pat the fish fillets dry with paper towels. This helps the seasoning stick and encourages better browning.
Place the fillets in the prepared baking dish in a single layer.
Brush the lemon-herb mixture generously over the top of each fillet.
Place a few thin lemon slices over the fish.
- Bake
Bake uncovered for approximately 12–18 minutes, depending on the thickness of the fillets.
The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
Avoid overbaking because fish can become dry.
- Finish
Remove from the oven and let the fish rest for 2–3 minutes.
Sprinkle with fresh parsley and dill.
For extra richness, drizzle with a little melted butter and fresh lemon juice before serving.
Recipe Information
Prep Time: 10 minutes
Cook Time: 12–18 minutes
Total Time: About 25–30 minutes
Servings: 4
Category: Main Course
Cuisine: Mediterranean-inspired
Cooking Method: Oven-baked
Best Fish to Use
This recipe works especially well with:
Cod
Haddock
Halibut
Tilapia
Pollock
Sea bass
Snapper
Mahi-mahi
Choose firm fillets that are similar in thickness so they cook evenly.
ALL NUT INFORMATION
Contains nuts: No.
This recipe contains no peanuts or tree nuts as written.
Allergy note
If preparing this recipe for someone with a severe nut allergy, check packaged seasonings, butter, and other ingredients for allergen statements and possible cross-contact.
The recipe can easily remain nut-free without any substitutions.
Other Allergen Information
Fish: Yes — this recipe contains fish.
Dairy: Only if optional butter is used.
Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
Eggs: No.
Peanuts: No.
Tree nuts: No.
Tips for Perfect Baked Fish
Always pat the fish dry before seasoning.
Don’t overcrowd the baking dish.
Use fresh lemon juice and zest for the brightest flavor.
Thicker fillets will need more cooking time than thin fillets.
Start checking the fish a few minutes before the estimated cooking time.
Use a thermometer when possible rather than relying only on appearance.
Let the fish rest for a couple of minutes before serving.
What to Serve With It
Try serving the fish with:
Roasted asparagus
Steamed broccoli
Garlic green beans
Mediterranean salad
Roasted potatoes
Brown rice
Quinoa
Couscous
Lemon herb vegetables
Tzatziki and warm pita
Easy Variations
Mediterranean Style
Add sliced cherry tomatoes, Kalamata olives, and a little crumbled feta before baking.
Garlic Butter
Replace some of the olive oil with melted butter and add extra garlic.
Spicy Lemon Herb
Add ¼–½ teaspoon red pepper flakes or cayenne.
Parmesan Crust
Sprinkle a thin layer of Parmesan mixed with breadcrumbs over the fish before baking.
Fresh Herb Version
Replace the dried herbs with fresh parsley, dill, thyme, and oregano.
Low-Carb
Serve with roasted zucchini, cauliflower, asparagus, or a large green salad.
Q&A
Q: How do I know when the fish is done?
A: The fish should be opaque and flake easily with a fork. For food safety, the thickest part should reach 145°F (63°C).
Q: How long should I bake fish at 400°F?
A: Most 5–6 oz fillets take approximately 12–18 minutes, but thickness and the type of fish can change the cooking time.
Q: Can I use frozen fish?
A: Yes, but thawing it first is recommended for more even cooking. Pat it thoroughly dry after thawing.
Q: Can I use frozen fish without thawing?
A: You can, but cooking time will be longer and the texture may be less consistent. Check the center carefully for doneness.
Q: Can I use salmon for this recipe?
A: Yes. Salmon works very well with lemon, garlic, and herbs. Because salmon fillets are often thicker, they may require additional cooking time.
Q: Can I prepare the fish ahead of time?
A: You can prepare the lemon-herb mixture and season the fish several hours ahead. Keep it refrigerated until you’re ready to bake.
Q: Can I use lime instead of lemon?
A: Yes. Lime gives the dish a slightly sharper, more tropical flavor.
Q: Can I make this recipe without garlic?
A: Absolutely. Simply omit the garlic and add a little extra fresh herbs or lemon zest.
Q: Is this recipe gluten-free?
A: Yes, the basic recipe contains no gluten-containing ingredients. Always verify packaged seasonings if cooking for someone with celiac disease or a serious gluten allergy.
Q: Is this recipe low-carb?
A: Yes. The basic recipe is naturally low in carbohydrates and contains no flour or breadcrumbs.
Q: Can I make this fish in an air fryer?
A: Yes. Cook seasoned fillets at approximately 390°F (200°C) for 8–12 minutes, depending on thickness, until the center reaches 145°F (63°C).
Q: How should I store leftovers?
A: Place cooled fish in an airtight container and refrigerate for up to 3 days.
Q: How should I reheat leftover fish?
A: Reheat gently in a covered oven-safe dish at 300–325°F (150–165°C) until warmed through. Avoid high heat because it can dry out the fish.
Q: Can I freeze baked fish?
A: Yes. Cool completely, wrap tightly, and freeze for up to about 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Q: Can I use fresh herbs instead of dried herbs?
A: Yes. Fresh herbs work beautifully. As a general guide, use about three times as much fresh herb as dried.
Q: What can I use instead of olive oil?
A: Melted butter, avocado oil, or another neutral cooking oil can be used.
Serving Suggestion
Serve the hot fish with extra lemon wedges, fresh parsley, and a drizzle of the pan juices. Pair it with roasted vegetables and rice or a crisp Mediterranean salad for a simple, fresh dinner.
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