Baked Fish Fillet Lemon (Printable)

Tender white fish fillets baked with lemon and herbs for a light, healthy dish.

# What You'll Need:

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

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 additional for garnish)

10 - Lemon wedges, for serving

01 - Preheat oven to 400°F and line a baking dish with parchment paper or grease lightly with olive oil.

02 - Place the fish fillets in a single layer within the prepared dish.

03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and oregano or thyme.

04 - Drizzle the marinade evenly over the fish fillets.

05 - Distribute lemon slices evenly on top of each fillet.

06 - Bake for 15 to 18 minutes until the fish is opaque and easily flakes with a fork.

07 - Remove fish from oven, sprinkle with chopped parsley, and serve immediately with optional lemon wedges.

01 -

Ready in under 30 minutes, which means you can actually relax before eating instead of still cooking at dinnertime.
The lemon does all the heavy lifting, turning plain fish into something bright and memorable without any fussy techniques.

02 -

Don't overbake the fish, or it becomes dry and disappointing—it'll continue cooking slightly after you pull it out, so pull it a touch early if you're unsure.
Fresh lemon juice makes a visible difference in flavor compared to bottled, and it's the one ingredient where I'd never cut corners.

03 -

Use the freshest fish you can find, and don't hesitate to ask your fishmonger for their recommendation on what came in that day.
The moment you see the fish start to look opaque around the edges is your signal to start checking for doneness—that's when it's close.