Baked Fish Fillet Herbs Lemon (Printable View)

Tender fish fillets seasoned with herbs, lemon, and olive oil, baked to flaky perfection.

# Ingredient List:

01 - 4 white fish fillets (5.3 oz each), such as cod, haddock, or tilapia

02 - 1 lemon, thinly sliced

03 - 2 tablespoons fresh parsley, chopped

04 - 2 garlic cloves, minced

05 - 1 teaspoon salt

06 - ½ teaspoon black pepper

07 - ½ teaspoon paprika (optional)

08 - 2 tablespoons olive oil

01 - Preheat the oven to 400°F and prepare a baking tray by lining it with parchment paper or lightly greasing it.

02 - Pat the fish fillets dry using paper towels and arrange them evenly on the prepared tray.

03 - Drizzle the olive oil over the fillets and rub gently to ensure even coating.

04 - Sprinkle both sides of each fillet evenly with salt, black pepper, and paprika if using.

05 - Distribute the minced garlic and chopped parsley on top of the fillets.

06 - Place thin lemon slices over each fillet to infuse flavor during baking.

07 - Bake the fish for 15 to 20 minutes or until it flakes easily with a fork and appears opaque throughout.

08 - Serve warm, optionally garnished with additional parsley and lemon wedges.

01 -

It's done in thirty minutes flat, which means weeknight dinner without the stress.
The lemon and garlic do all the heavy lifting, so you taste pure, clean fish flavor instead of fighting through butter and cream.
You can pair it with literally anything: rice, salad, roasted vegetables, or nothing at all if you're in a mood.

02 -

Fish cooks faster than you think it does, so set a timer and check it at fifteen minutes rather than waiting until twenty and discovering it's slightly overcooked and dry.
Wet fish steams instead of bakes, which is why the paper towel step is non-negotiable if you want that tender, delicate texture.
The lemon should be sliced thin enough to cook through completely; thick lemon slices will stay bitter and chewy.

03 -

Buy your fish the same day you're cooking it; if the fishmonger says the fillets were delivered today, that's the time to ask for them.
If your fillets are thick, gently press down on them with the side of your knife to make them more even so they cook at the same rate.
Cold fish straight from the fridge can take a few extra minutes to cook, so let them sit on the counter for five minutes before baking if you remember.