Baked Fish with Lemon (Printable Version)

Tender baked fish fillets infused with fresh lemon juice, zest, and herbs for a light, flavorful meal.

# What You'll Need:

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

02 - 2 tablespoons olive oil

03 - 2 tablespoons fresh lemon juice (about 1 lemon)

04 - 1 teaspoon lemon zest

05 - 2 garlic cloves, minced

06 - 1 teaspoon salt

07 - ½ teaspoon freshly ground black pepper

08 - 1 lemon, thinly sliced

09 - 2 tablespoons fresh parsley, chopped

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish.

02 - Pat the fillets dry with paper towels and arrange them in a single layer on the prepared baking surface.

03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well blended.

04 - Brush the marinade evenly onto each fish fillet to ensure full coverage.

05 - Place thin lemon slices atop each marinated fillet for added flavor and presentation.

06 - Cook in the preheated oven for 18 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.

07 - Remove from oven and sprinkle chopped parsley over the fillets before serving.

01 -

It comes together in under thirty minutes, making it perfect for nights when you didn't plan ahead.
The gentle heat lets the fish stay delicate while the lemon and garlic do all the flavor work.
Your kitchen smells incredible without any lingering fishy odors.
It's naturally gluten-free and low-carb, so you can serve it to almost anyone.

02 -

Pat your fish completely dry before cooking, or you'll end up with steamed fish instead of gently baked fish with good flavor.
Don't skip the lemon zest in the marinade; it's where the real brightness comes from, and the oils in the zest are what make this dish sing.
Check the fish a minute or two before the recipe says it should be done; every oven is different, and overcooked fish is a tragedy.

03 -

Buy fish fillets on the day you plan to cook them, or store them on ice in the coldest part of your fridge; fresh fish is worth it.
If your fish fillets vary in thickness, tuck the thin edges under so they cook evenly with the thicker center.