A simple, flavorful dish of white fish fillets baked with fresh lemon slices, garlic, and herbs — tender, light, and perfect for a healthy weeknight dinner.

Why You’ll Love This Recipe

It’s quick and easy to prepare — minimal fuss, maximum flavor.
The lemon and herbs brighten the delicate taste of white fish without overpowering it.
It’s a healthy option: high in protein, light on fat, and pairs well with many sides (vegetables, rice, salad).
Versatile: you can use cod, tilapia, haddock, or other mild white fish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White fish fillets (e.g. cod, haddock, tilapia)
Olive oil
Garlic cloves, minced
Fresh lemon (sliced and juiced)
Fresh herbs (such as parsley, thyme, or dill)
Salt
Black pepper
Optional: red pepper flakes or paprika for a little heat

Directions

Preheat your oven to 200 °C (400 °F).
Pat the fish fillets dry with paper towels and place them in a lightly oiled baking dish.
Drizzle olive oil over the fillets.
Sprinkle minced garlic, salt, pepper, and optional red pepper flakes (or paprika) over the fish.
Add lemon slices on top of each fillet, and pour fresh lemon juice over them.
Scatter the fresh herbs around and over the fish.
Bake in the preheated oven for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from oven and let rest for a couple of minutes before serving.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Baking time: 12–15 minutes
Total time: 25 minutes

Variations

Butter lemon herb: Replace part of the olive oil with melted butter for a richer flavor.
Mediterranean style: Add cherry tomatoes, olives, and capers around the fish before baking.
Spicy kick: Add cayenne pepper or chili flakes to the seasoning.
Asian twist: Use soy sauce, ginger, and sesame oil instead of olive oil and herbs (still with lemon).

Storage / Reheating

Storage: After the fish has cooled, wrap it tightly or store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a low oven (about 150 °C / 300 °F) for 8–10 minutes, or microwave in short bursts, covering loosely to prevent drying out.

FAQs

What kind of fish works best for this recipe?

Mild, flaky white fish such as cod, haddock, tilapia, or sea bass work well. Avoid very oily fish like salmon for this particular lemon herb style.

Can I bake the fish at a lower temperature for longer?

Yes, you can bake at 175 °C (350 °F) for 18–20 minutes, but watch carefully to avoid overcooking.

Do I need to turn the fillets during baking?

No, it’s not necessary. Baking from one side is sufficient; the heat will cook through evenly.

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount of dried herbs in place of fresh, but fresh will give brighter flavor.

Is it possible to grill this fish instead of baking?

Certainly. Grill over medium heat for about 3–4 minutes per side, brushing with the same lemon-herb mixture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for flavor, but bottled lemon juice can work in a pinch.

How can I tell when the fish is done?

The flesh should become opaque and flaky, and easily separate with a fork.

Can I freeze leftovers?

Yes, store in freezer-safe containers or bags for up to 1 month. Thaw overnight in the fridge and reheat gently.

What should I serve with this dish?

It pairs beautifully with steamed vegetables, rice, roasted potatoes, or a crisp salad.

Can I double or halve the recipe easily?

Yes — adjust ingredient quantities proportionally, and choose a dish size that still allows for even baking.

Conclusion

This baked lemon herb white fish is a go-to recipe when you want something light, flavorful, and effortless. With minimal ingredients and maximum impact, it’s perfect for both busy weeknights and casual dinners. Once you approve this format, I’ll proceed and deliver the other nine recipes in their own separate articles.