Seafood & Catch · Free
Baked Lemon Herb White Fish
Flaky white fish baked with lemon, garlic, and fresh herbs in one dish. A light, healthy weeknight dinner with almost no cleanup.
****+
Prep 10 min · Cook 18 min
Method
Position a rack in the center of the oven and preheat to 400 degrees F, then lightly grease a baking dish large enough to hold the fillets in a single layer.
Pat the fish fillets dry with paper towels so the seasoning sticks and the surface does not turn watery.
In a small bowl stir together the olive oil, melted butter, garlic, and lemon juice to make a quick basting sauce.
Arrange the fillets in the baking dish and brush them all over with about two thirds of the lemon butter mixture.
Season the tops evenly with the salt, pepper, and paprika, then lay a couple of lemon slices over each piece.
Drizzle the remaining lemon butter over the fillets so they stay moist while baking.
Bake for 12 to 18 minutes depending on thickness; thin tilapia needs about 12 minutes while thick cod or halibut needs closer to 18.
Check for doneness by inserting a fork into the thickest part and twisting gently; the fish should flake easily and look opaque all the way through.
For certainty, use an instant-read thermometer and pull the fish at 145 degrees F in the center.
If you want a little color on top, switch the oven to broil for the last 1 to 2 minutes, watching closely so it does not burn.
Sprinkle with the fresh dill or parsley and spoon the pan juices over the top before serving.
Chef's tips
- Thin fillets cook fast, so start checking a few minutes early to avoid overcooking and drying out.
- White fish is done the moment it flakes and loses its translucent look; carryover heat will finish the very center.
- Serve with rice or roasted vegetables and pour every drop of the lemony pan juices over the plate.
Cooking times vary by equipment -- cook to temperature and to taste.
