Baked Fish Fillet Lemon Herbs

The air in my tiny apartment kitchen used to smell like lemon and garlic every Tuesday night, back when I was learning that fish doesn't have to be intimidating or expensive. I'd bring home whatever white fish looked freshest at the market, and this simple preparation never let me down once.

My roommate used to poke her head in whenever the lemon slices hit the hot pan, drawn by that unmistakable citrus scent. We'd eat straight from the baking dish with forks, standing over the counter because the table was always covered in laundry or textbooks.

Ingredients

• White fish fillets: Cod, haddock, or tilapia work beautifully here, but the real secret is buying fish that smells clean, not fishy
• Olive oil: This carries all those herb flavors right into the fish, so use something you actually like the taste of
• Fresh lemon juice: Bottle lemon juice simply doesn't have the same bright, acidic punch that fresh gives you
• Garlic cloves: Minced finely so they distribute evenly, avoiding any bites of overwhelming raw garlic flavor
• Dried oregano and thyme: These herbs hold up better than fresh ones under the oven's heat, developing a deeper flavor
• Salt and black pepper: Don't be shy with seasoning, fish needs salt to really shine
• Lemon slices: These pretty toppings aren't just for looks, they roast into something almost candy-like
• Fresh parsley: Adds that final pop of color and a fresh taste right before serving

Instructions

Get your oven ready:

Preheat to 200°C (400°F) so it's fully hot when your fish goes in, giving you those nicely cooked edges

Prep your fish:

Pat each fillet completely dry with paper towels, then arrange them in a baking dish you've lightly greased with a bit of olive oil

Make the marinade:

Whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small bowl until everything's well combined

Coat the fish:

Brush that marinade generously over both sides of each fillet, really getting into all the nooks and crannies

Add the lemon topping:

Lay thin lemon slices over each piece of fish, overlapping them slightly if needed for better coverage

Bake it:

Slide the dish into your hot oven and bake for 18 to 20 minutes, until the fish flakes apart easily when you test it with a fork

Finish it:

Sprinkle fresh chopped parsley over everything right before serving, while the fish is still hot and fragrant

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This recipe became my go-to dinner invitation trick, the one I made when I wanted to impress someone without actually trying too hard. Something about those pretty lemon slices on top made the whole meal feel intentional and cared for.

Serving Ideas

I've found this fish pairs perfectly with roasted vegetables that cook alongside it, like asparagus or zucchini. The lemon juice from the fish drips down and seasons whatever's beneath it, which is why I always line the pan with something worth eating.

Make It Yours

Sometimes I'll add capers or thin onion slices when I want something with a bit more bite. Other times, a sprinkle of smoked paprika instead of the thyme gives it this wonderful warm depth.

Storage And Leftovers

This fish keeps surprisingly well in the refrigerator for up to two days, though the texture is always best fresh from the oven. When reheating, use the oven rather than the microwave to preserve that delicate flaky texture.

• Fresh fish should be cooked within two days of buying it for the best results
• If you're meal prepping, cook the fish fully and reheat gently rather than undercooking and finishing later
• The marinade can be made ahead and stored in the refrigerator for up to three days

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There's something deeply satisfying about a recipe that relies on simple ingredients done well rather than fancy techniques or hard-to-find items. This fish has served me through weeknight dinners, impromptu gatherings, and quiet Sunday meals alone.

Recipe FAQs

→ What type of fish works best?

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

→ How do I know when the fish is cooked?

The fish flakes easily with a fork and is opaque throughout when fully baked, usually after 18-20 minutes at 200°C (400°F).

→ Can I use fresh herbs instead of dried?

Yes, fresh oregano and thyme can be used, but adjust quantity to maintain flavor balance since fresh herbs are milder than dried.

→ What side dishes complement this dish?

Roasted vegetables, steamed rice, or a fresh salad pair well, enhancing the light and healthy qualities of the meal.

→ How can I add more flavor to the marinade?

Incorporate capers, finely sliced onions, or a pinch of chili flakes for extra zest without overpowering the fish.