Light flavorful baked fish (Printer-Friendly)
Tender fillets baked with herbs, lemon, and olive oil for a flavorful, healthy main meal.
# What You'll Need:
→ Fish
01 - 4 white fish fillets (approximately 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
# How to Make It:
01 - Set the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat the fish fillets dry using paper towels and arrange them evenly on the prepared tray.
03 - Drizzle olive oil over the fillets and rub to distribute evenly on both sides.
04 - Sprinkle salt, black pepper, and paprika evenly on both sides of each fillet.
05 - Distribute the minced garlic and chopped parsley evenly over the fish fillets.
06 - Place thin lemon slices atop each fillet to infuse citrus flavor during baking.
07 - Cook in the preheated oven for 15 to 20 minutes, until the fish flakes easily and appears opaque.
08 - Plate the baked fillets and garnish with additional parsley and lemon wedges if preferred.
# Expert Advice:
01 -
- It tastes like you fussed for hours when you've barely been in the kitchen for thirty minutes.
- The fish stays impossibly tender and never dries out when you follow the timing—no rubbery disappointments here.
- Lemon and herbs do all the heavy lifting, so you can skip cream sauces and still feel totally satisfied.
02 -
- Fish fillets vary in thickness, so watch the oven rather than blindly trusting the timer—check at 15 minutes and you'll avoid the dry fish regret.
- Wet fish steams instead of bakes, so patting it dry is the one step that actually changes everything.
03 -
- Room temperature fish cooks more evenly than cold fish straight from the fridge—pull it out ten minutes before baking and you'll notice the difference.
- If you're cooking for guests, prep everything on the tray an hour ahead, cover loosely with plastic wrap, and slip it into the oven when they arrive—they'll think you were cooking the whole time.