Baked Fish Fillet Lemon (Printable)

Tender white fish baked with lemon slices, olive oil, garlic, and herbs for a healthy, flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless white fish fillets (approximately 5.3 oz each; cod, haddock, or tilapia)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 large lemon, thinly sliced
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - 1 teaspoon dried oregano or thyme
09 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Optional

10 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Place the fish fillets in a single layer in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and dried oregano or thyme.
04 - Drizzle the marinade evenly over the fish fillets.
05 - Place thin lemon slices on top of each fillet, covering them evenly.
06 - Bake in the preheated oven for 15 to 18 minutes, until the fish is opaque and flakes easily with a fork.
07 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • The fish cooks in under 20 minutes, so you can have a restaurant-quality meal on a weeknight without stress.
  • Lemon and herbs do all the heavy lifting—minimal ingredients mean maximum flavor and no complicated techniques to master.
02 -
  • Don't overbake—fish goes from tender to rubbery in about 90 seconds, so check it at the lower end of the time range and trust your fork test.
  • Cold fillets take longer to cook through, so let fish sit at room temperature for five minutes before baking if you have the time.
03 -
  • Pat your fish fillets dry with paper towels before seasoning—this helps them brown slightly instead of steam, giving you a tiny bit more texture.
  • If your fillets are thin, reduce cooking time to 12-14 minutes and check early to avoid any drying out.

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