Baked Fish Fillet Herbed Lemon (Printable)

Flaky fish fillets baked with lemon and herbs for a light, flavorful main dish.

# What You'll Need:

01 - 4 skinless, boneless white fish fillets (such as cod, haddock, or tilapia), 5 oz each

02 - 2 tablespoons olive oil

03 - 2 tablespoons freshly squeezed lemon juice

04 - 1 teaspoon lemon zest

05 - 2 garlic cloves, minced

06 - 1 teaspoon dried oregano

07 - 1 teaspoon dried thyme

08 - ½ teaspoon salt

09 - ¼ teaspoon black pepper

10 - 2 tablespoons fresh parsley, finely chopped

11 - Lemon wedges, for serving

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

02 - Pat the fish fillets dry with paper towels and place them evenly on the prepared tray.

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

04 - Brush the marinade evenly over both sides of each fillet to ensure full coverage.

05 - Bake for 15 to 20 minutes, or until the fish turns opaque and flakes easily when tested with a fork.

06 - Remove from oven and allow the fillets to rest for 2 minutes to retain moisture.

07 - Sprinkle with chopped parsley and offer lemon wedges alongside.

01 -

It's done in 30 minutes flat, perfect for those nights when you want something restaurant-quality without the stress
The fish stays impossibly tender and moist, never dry or rubbery like it can sometimes be
One sheet pan means minimal cleanup, and honestly, that alone makes me want to cook it again

02 -

Don't skip patting the fish dry. Moisture is the enemy of even cooking and browning. I learned this the hard way with a soggy, pale dinner that looked sad on the plate.
Fresh lemon juice makes a genuine difference. The brightness and complexity it brings is something you can actually taste and feel. Bottled juice just tastes like acid.

03 -

Buy your fish the day you're cooking it if possible. The difference between fish that's a day old and fish that's fresh is profound. Your fishmonger can tell you what came in that morning.
Don't crowd the pan. Give each fillet space to cook evenly. Overlapping fillets steam each other rather than baking properly. This small detail changes everything about the final texture.