Easy Lemon Herb Baked Fish

This easy lemon herb baked fish recipe is a healthy oven-baked dinner made with tender white fish fillets, fresh herbs, garlic, olive oil, and lemon. Ready in under 20 minutes, it’s a simple Mediterranean-style seafood recipe perfect for weeknight meals, meal prep, or light family dinners. Ideal for cod, sea bass, mahi-mahi, or barramundi, this baked fish is flavorful, low-carb, and naturally gluten-free.

Ingredients

• 4 white fish fillets (about 170 g / 6 oz each), such as cod, mahi-mahi, barramundi, sea bass, grouper, or tilefish
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper, to taste
• 2 Meyer lemons (1 thinly sliced; 1 zested and juiced)
• 2–3 sprigs fresh rosemary, plus 1 teaspoon finely minced
• 2–3 sprigs fresh thyme, plus 1 teaspoon finely minced
• 1 garlic clove, finely minced or grated
• 1 tablespoon fresh parsley, finely minced

Instructions

1. Preheat the oven to 220°C (425°F). Pat the fish fillets completely dry with paper towels.
2. Line a baking sheet with parchment paper and lightly drizzle with olive oil. Arrange the fillets on the sheet.
3. Drizzle the fillets with a little more olive oil and season both sides with salt and pepper.
4. Place lemon slices over the fish and scatter the rosemary and thyme sprigs on top. Finish with another light drizzle of olive oil.
5. Bake for 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily. Avoid overcooking.
6. While the fish bakes, whisk together the lemon zest and juice, minced garlic, minced rosemary, minced thyme, parsley, and 3 tablespoons of olive oil. Season with salt and pepper to taste.
7. Remove the fish from the oven, discard the lemon slices and herb sprigs, and transfer the fillets to serving plates.
8. Spoon the lemon herb vinaigrette over each fillet and serve immediately, with extra vinaigrette and lemon wedges if desired.

---

Tips

• Use fillets of similar thickness to ensure even cooking.
• Drying the fish well helps achieve better texture and prevents excess moisture.
• Check doneness early; fish continues to cook slightly after removing from the oven.

Variations and Substitutions

• Substitute regular lemons if Meyer lemons are unavailable.
• Swap rosemary and thyme for dill, oregano, or basil.
• Add thin slices of fennel or zucchini under the fish for a built-in vegetable side.

FAQs

Can I use frozen fish?
Yes, but thaw completely and pat dry before baking.

How do I know when the fish is done?
The flesh should be opaque and flake easily with a fork.

Can this be made ahead?
It’s best served fresh, but the vinaigrette can be prepared up to one day in advance.

Serving Suggestions

• Serve with roasted vegetables, steamed green beans, or asparagus.
• Pair with rice, quinoa, or baby potatoes for a complete meal.
• Add a simple green salad for a light, balanced dinner.

Why You’ll Love This Recipe

• Quick and easy, ready in under 20 minutes
• Light, fresh flavors with minimal ingredients
• Versatile with many types of white fish
• Healthy, elegant, and perfect for weeknights or entertaining