Baked Fish with Herbs

There's something about a Wednesday night when you realize you have nothing thawed except a package of fish and thirty minutes before dinner needs to happen. That's when I discovered how four white fillets, a squeeze of lemon, and whatever herbs were living in my kitchen could become something people actually wanted to eat. The smell of garlic and oregano hitting hot parchment paper became my quiet victory—proof that simple wasn't the same as boring.

My partner once said he didn't really like fish, which felt like a personal challenge. I made this one Friday evening with fillets from the market down the street, and he went back for seconds without any fanfare—just quiet contentment. That's when I realized this recipe wasn't just food; it was the thing that proved people's minds could change over something honest and well-made.

Ingredients

• White fish fillets (cod, haddock, or tilapia): Four fillets about 150 grams each—look for ones that are pale and firm, never translucent or soft, and ask the fishmonger how fresh they are.
• Olive oil: Two tablespoons of something you actually like the taste of, because it's the only fat holding everything together.
• Fresh lemon juice: Two tablespoons squeezed from real lemons, never the bottled stuff, because the difference matters more than you'd think.
• Garlic cloves: Two cloves minced fine so they distribute evenly and don't burn into bitter little bullets.
• Dried oregano: One teaspoon, or use fresh chopped oregano if you have it and want a brighter, more grassy note.
• Salt and pepper: One teaspoon salt and half a teaspoon of freshly ground pepper—don't skip the grinding step, pre-ground tastes dusty by comparison.
• Fresh parsley: One tablespoon chopped, mainly for color and a whisper of freshness at the end.
• Lemon wedges: For serving alongside, so people can adjust the brightness themselves.

Instructions

Heat your oven and prepare the stage:

Set the oven to 200°C (400°F) and line a baking dish with parchment paper or a light brush of olive oil so nothing sticks. The parchment makes cleanup effortless and lets the fish cook evenly without the bottom getting too brown.

Dry the fish thoroughly:

Pat each fillet with paper towels until they're completely dry—moisture is the enemy of good browning and even cooking. Press gently; you're not trying to squeeze them, just removing the surface water.

Mix your marinade into one simple bowl:

Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until the garlic is evenly suspended. Taste a tiny bit on your finger; it should taste bright and herbaceous, not overwhelmingly salty.

Coat the fish generously:

Drizzle the marinade over each fillet, using the back of a spoon to spread it so every surface gets touched. Don't be shy—the marinade is what becomes the sauce.

Bake until the fish barely flakes:

Slide the dish into the oven for 15 to 20 minutes, depending on how thick your fillets are. The fish is done when a fork slides through the thickest part with almost no resistance and the flesh has turned opaque all the way through.

Finish with freshness and serve:

Pull the dish out, scatter the chopped parsley across the top, and let people squeeze lemon wedges over their portion however they like. The lemon at the end tastes different than the lemon in the marinade—brighter, sharper, alive.

Save

My neighbor mentioned once that she'd grown up thinking fish was something only fancy restaurants did, and here she was making it on a Tuesday. That moment felt bigger than just a meal—it was someone realizing they had permission to make the things they wanted without drama or special equipment.

What Fish Should You Choose

Cod is the classic choice—mild, forgiving, and inexpensive. Haddock has a slightly sweeter edge that pairs beautifully with lemon, while tilapia is the budget option that still performs admirably. Ask your fishmonger what came in fresh that day, because the best fish is always the one that's actually in front of you, not the one some recipe insisted on.

Flavor Variations That Actually Work

The herbs and citrus are the skeleton, but you can dress them in different clothes. Dill instead of oregano leans into something cooler and Scandinavian; basil and thyme feel more Mediterranean; a pinch of smoked paprika adds depth without changing the character of the dish. Even the choice between lemon, lime, and white wine vinegar shifts the whole mood from bright to rich to sharp.

Sides That Let the Fish Shine

Steamed asparagus or green beans finish in about the same time the fish bakes, so timing becomes simple. A crisp arugula salad dressed with nothing but good olive oil and a squeeze of lemon complement the baked fish without competing. Rice soaks up the juices beautifully, or roasted new potatoes with their skins on feel almost rustic alongside something so elegant.

• Roasted vegetables tossed with olive oil and salt take roughly 20 minutes at the same oven temperature.
• A simple grain like quinoa or couscous cooked while the fish bakes means one pot and no timing stress.
• If you're in the mood for something raw, a cucumber salad with vinegar and herbs cuts through the richness perfectly.

Save

Fish cooked this simply is an act of trust—trust that good ingredients don't need to be complicated, and trust that sometimes the smallest meals become the ones people remember. Make it once, and you'll make it again, probably while thinking about something else entirely.

Recipe FAQs

→ What types of fish work best for this dish?

White fish fillets such as cod, haddock, or tilapia are ideal for their mild flavor and flaky texture.

→ Can I use fresh herbs instead of dried oregano?

Yes, fresh oregano or alternatives like dill or chives provide a fresh herbaceous note to the dish.

→ How do I know when the fish is done baking?

The fish is ready when it flakes easily with a fork and is opaque throughout.

→ What can I serve alongside the fish?

Steamed vegetables, rice, or a crisp salad complement the flavors and keep the meal light and balanced.

→ Is it necessary to marinate the fish before baking?

Marinating directly in the olive oil, lemon, and herbs allows the flavors to penetrate while keeping preparation quick and simple.