Lemon-Garlic Baked Fish
Flaky, tender white fish fillets baked in a bright, buttery lemon-garlic sauce. This quick weeknight dinner comes together in under 30 minutes with simple pantry ingredients, and the oven does all the work.
For 4 servings
- prep · ~10 min
Preheat the oven and prepare the baking dish.
1.Preheat the oven to 400°F (200°C).2.Lightly grease a 9x13 inch baking dish with a small dab of butter or a quick spray of oil. - prep · ~2 min
Pat the fish fillets dry and season.
1.Pat the fish fillets completely dry with paper towels.2.Season both sides with salt, black pepper, paprika, and dried oregano.TIPDrying the fish helps the butter sauce cling better and prevents steaming. - mix · ~1 min
Make the lemon-garlic butter sauce.
In a small bowl, whisk together the melted butter, minced garlic, and fresh lemon juice until combined.
- assemble · ~1 min
Arrange the fish in the baking dish.
1.Place the seasoned fish fillets in the prepared baking dish in a single layer.2.Pour the lemon-garlic butter sauce evenly over the fillets.3.Place lemon slices on top of and around the fish. - bake · ~15 min
Bake until the fish is opaque and flakes easily.
Bake in the preheated oven for 12 to 15 minutes, or until the fish is opaque all the way through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
TIPAvoid overbaking — fish goes from perfectly tender to dry very quickly. Start checking at 10 minutes. - serve · ~1 min
Garnish with parsley and serve immediately.
Spoon the pan juices over the fish, scatter fresh chopped parsley on top, and serve right away with lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fillets thoroughly dry with paper towels so the butter sauce clings instead of sliding off.
- 2Choose fillets of even thickness so they cook at the same rate; fold thin tail ends under if needed.
- 3Start checking for doneness at 10 minutes to avoid overcooking – fish should flake at the thickest part.
- 4Let the fish rest for 2 minutes after baking so the juices redistribute and the fillets stay moist.
- 5If your fillets are frozen, thaw them overnight in the fridge and blot away excess moisture before seasoning.
Adapt it for your goals.
Dairy-free
Substitute the butter with olive oil, ghee, or a plant-based butter alternative. The sauce will still carry the lemon and garlic beautifully and the fish stays flaky.
spicySpicy
Add ¼ teaspoon of red pepper flakes to the melted butter before pouring over the fish. The gentle heat complements the bright lemon and paprika without overwhelming the delicate white fish.
herb crustedHerb-crusted
Mix 3 tablespoons of panko breadcrumbs with the butter sauce and a tablespoon of grated Parmesan, then spoon it over the fillets before baking for a crispy golden topping.
Why this is on our healthy list.
Lean Protein Source
White fish like cod or haddock is naturally low in fat and high in complete protein, supporting muscle repair and satiety.
Rich in Selenium
White fish is an excellent source of selenium, a trace mineral that supports thyroid function and protects cells from oxidative damage.
Low in Saturated Fat
Using just a moderate amount of butter keeps saturated fat in check while delivering flavor, making this dish suitable for heart-conscious diets.
Frequently asked questions
It's best to thaw them first. Frozen fillets release excess water during baking, which dilutes the sauce and can make the fish steam instead of roast, resulting in a less flaky texture.
