Baked Fish with Lemon

My sister called me on a Tuesday afternoon, asking if I could make something simple for dinner that wouldn't heat up the kitchen. It was summer, and she was tired of heavy meals. I grabbed whatever white fish was on sale at the market, a couple of lemons from the bowl on my counter, and fifteen minutes later, I had something so bright and clean-tasting that she asked for the recipe before she'd even finished eating. That moment taught me that the best dishes don't need to be complicated, just honest.

I remember making this for a potluck one spring and bringing it in a covered dish, worried it might get cold and disappointing. Instead, people kept coming back to the table asking what that smell was. Even at room temperature, it was somehow better than I expected, which is when I realized this dish has a kind of quiet confidence that doesn't need fussing over.

Ingredients

• White fish fillets (cod, haddock, or tilapia): Look for fillets that are firm and slightly translucent, not mushy or browning at the edges; they should smell like the ocean, not like a dock.
• Olive oil: This is your cooking medium and flavor base, so use something you'd actually taste on salad.
• Fresh lemon juice and zest: Don't use the bottled stuff; the brightness completely changes when you squeeze it fresh, and the zest brings a subtle intensity that bottled juice can't match.
• Garlic cloves: Minced small enough that they cook gently in the oven without turning bitter.
• Salt and black pepper: These seem obvious, but seasoning before baking means the fish seasons from the inside out.
• Lemon slices and fresh parsley: The parsley adds a whisper of green at the end, while lemon slices get soft and almost jammy in the heat.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease a dish. This takes just a few minutes and keeps everything from sticking.

Prepare the fish:

Pat your fillets dry with paper towels and lay them out in a single layer. Dry fish is crucial; any surface moisture will steam instead of letting that gentle heat work its magic.

Make the marinade:

Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. The mixture should smell bright and garlicky, not overpowering.

Coat the fillets:

Brush the marinade evenly over each fillet, making sure the garlic gets distributed. You want every piece to get that flavor.

Add the lemon garnish:

Lay thin lemon slices on top of each fillet. They'll soften as they bake and add moisture and flavor to every bite.

Bake:

Slide the pan into the oven for 18 to 20 minutes. The fish is done when it flakes easily with a fork and looks opaque in the center; overcooking is the enemy here, so start checking at 17 minutes if you're using very thin fillets.

Finish and serve:

Remove from the oven and sprinkle with fresh parsley. The hot fish will wilt the parsley just slightly, releasing its oils.

Save

The first time I served this to someone who said they didn't really like fish, they ate the whole fillet and asked for more. I think they were surprised that something so simple could taste so intentional and complete. That's when I understood that sometimes the quietest dishes are the ones people remember.

Why This Dish Works So Well

Baked fish doesn't need to be fussy because the oven does the gentle work while you do something else. The lemon and garlic flavor the fish from the outside in, and the heat is just strong enough to cook through without drying anything out. It's the kind of dinner that looks effortless and tastes intentional, which is a rare and lovely combination.

Serving and Pairing Ideas

This fish is delicate enough that it plays well with almost anything on the side. Steamed vegetables, roasted potatoes, or a simple rice pilaf all work beautifully without competing for attention. If you're in the mood for wine, a crisp Sauvignon Blanc or Pinot Grigio picks up on all those bright lemon notes and makes the whole meal feel intentional.

Small Tweaks and Variations

Once you've made this a few times and it feels natural, you can start playing with it. A pinch of chili flakes adds heat without drowning out the delicate fish. Fresh dill or basil can replace the parsley if you want to shift the flavor slightly. Some people add a splash of white wine to the marinade, which adds a subtle depth. The beauty of this recipe is that it's a foundation, not a rule.

• A whisper of chili flakes brings warmth without overpowering the fish.
• Dill gives a more herbaceous, almost pickle-like quality that works especially well with cod.
• Don't be afraid to experiment once you understand how the basic technique works.

Save

This is the kind of dinner you make because you want to eat well without spending your whole evening in the kitchen. It's proof that simplicity and flavor aren't opposites.

Recipe FAQs

→ What type of fish works best for this dish?

White fish fillets such as cod, haddock, or tilapia are ideal. They cook quickly and absorb flavors well.

→ Can I add extra seasoning to the marinade?

Yes, adding a pinch of chili flakes or substituting parsley with dill or basil can create unique flavor profiles.

→ How can I tell when the fish is done baking?

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

→ What sides pair well with baked fish and lemon?

Steamed vegetables, roasted potatoes, or a light rice dish complement this meal well.

→ Can I prepare this dish ahead of time?

Marinate the fish in advance, but bake just before serving to maintain freshness and texture.