Name: Lemon Herb Baked Fish Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 4 white fish fillets (about 6 ounces each; cod, mahi mahi, barramundi, sea bass, grouper, or tilefish); Kosher salt, to taste; Freshly cracked black pepper, to taste; Extra virgin olive oil, 3 tablespoons plus more for drizzling; 2 Meyer lemons (1 thinly sliced; 1 zested and juiced); 2–3 sprigs fresh rosemary (plus 1 teaspoon finely minced); 2–3 sprigs fresh thyme (plus 1 teaspoon finely minced); 1 garlic clove, finely minced or grated; 1 tablespoon fresh parsley, finely minced

Jump to Recipe· 3.9 from 14 reviews

If you’re looking for a dish that feels effortlessly sophisticated yet comes together in a flash, the Lemon Herb Baked Fish Recipe is your new best friend in the kitchen. This dish showcases tender, flaky white fish fillets bathed in vibrant Meyer lemon flavors and fragrant fresh herbs, creating a melody of brightness and earthiness that dances on your taste buds. Whether it’s a busy weeknight or a special weekend dinner, this recipe guarantees a fresh, light yet deeply satisfying meal that everyone will adore.

Ingredients You’ll Need

A single piece of light pink fish fillet lies flat on white parchment paper with a subtle criss-cross texture, placed on a white marbled surface. On top of the fillet are six thin lemon slices arranged in two slightly overlapping rows across the fish, each slice bright yellow with a translucent pulpy texture. Fresh green rosemary and thyme sprigs are scattered across and around the fish, adding contrast with their fine needle-like and delicate leafy textures. Light droplets of golden olive oil glisten on the lemon slices and fish, while a sprinkle of black pepper provides small dark specks over the surface, creating an inviting fresh and natural look. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemon Herb Baked Fish Recipe lies in its simplicity and the quality of its ingredients. Each one plays a vital role, from the firm, mild white fish to the aromatic herbs and zesty lemons that elevate every bite. These essentials come together to ensure you get the perfect balance of flavor, moisture, and a gorgeous presentation.

White fish fillets (4 pieces, about 6 oz each): Choose firm fish like cod, mahi mahi, or sea bass for flaky yet sturdy texture.
Extra virgin olive oil (3 tablespoons plus extra): Adds richness and helps create a luscious, golden crust.
Kosher salt and freshly cracked black pepper: Fundamental seasonings that enhance every flavor layer without overpowering.
Meyer lemons (2): Use one thinly sliced for roasting and the other zested and juiced for a bright, tangy vinaigrette.
Fresh rosemary (2–3 sprigs plus 1 teaspoon minced): Brings a deep, piney aroma that pairs beautifully with fish.
Fresh thyme (2–3 sprigs plus 1 teaspoon minced): Offers a gentle earthiness that balances the citrus notes.
Garlic clove (1, finely minced or grated): Adds just the right punch of savory warmth.
Fresh parsley (1 tablespoon, finely minced): Brings freshness and a hint of grassy brightness to the herb vinaigrette.

How to Make Lemon Herb Baked Fish Recipe

Step 1: Prepare Your Oven and Fish

Start by heating your oven to 425°F (220°C). This high temperature helps the fish cook quickly and develop a nice, flaky texture without drying out. Pat each fillet very dry with paper towels – removing excess moisture is key for a perfect bake and to allow the olive oil and seasonings to cling beautifully to the fish.

Step 2: Arrange Your Fish on the Baking Sheet

Line a baking sheet with parchment paper and drizzle it lightly with olive oil to prevent sticking. Place your fillets spaced out on the tray, giving each piece room to cook evenly and breathe as it bakes.

Step 3: Season and Layer with Lemon and Herbs

Drizzle each fillet with a little more olive oil, then sprinkle kosher salt and freshly cracked black pepper on both sides—seasoning early is the secret to deep flavor. Next, layer thin lemon slices right over the fish, then nestle sprigs of rosemary and thyme on top. Another light drizzle of olive oil will help everything roast beautifully and infuse the fillets with herbal aroma.

Step 4: Bake to Perfection

Pop the baking sheet into the oven. Bake the fish for 8 to 12 minutes depending on thickness, until the flesh turns opaque and flakes easily when you test it with a fork. No poking too much here! Overcooking dries out the fish, so keep a close eye during those last few minutes.

Step 5: Whip Up the Meyer Lemon Herb Vinaigrette

While the fish is baking, combine the zest and juice from your second Meyer lemon with the minced rosemary, thyme, garlic, parsley, and 3 tablespoons of olive oil in a small bowl. Whisk everything together, then season to taste with salt and pepper. This bright, fragrant vinaigrette is what will take your Lemon Herb Baked Fish Recipe from simple to unforgettable.

Step 6: Serve with Herbs Removed and Vinaigrette Drizzled

Once your fish is perfectly cooked, remove the lemon slices and herb sprigs (they’ve done their magic!). Gently transfer the fillets to plates using a spatula, then spoon the luscious Meyer lemon vinaigrette generously over each one. Add extra vinaigrette and fresh Meyer lemon wedges on the side for an irresistible citrus kick.

How to Serve Lemon Herb Baked Fish Recipe

A large white fish fillet lies flat on a white plate, its surface slightly golden with some herbs sprinkled over it. Bright green herb sauce is spread in small patches across the fish, with a drizzle of olive oil around it, adding a shiny texture. Thin yellow lemon slices are arranged along one side of the fillet, overlapping each other. Fresh green herbs, including sprigs of rosemary and parsley, are placed at the top end of the fish. A silver fork rests on the right edge of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it fresh and simple—a sprinkling of chopped fresh parsley or a couple of thin lemon twists adds a pop of color and a hint of herbaceous brightness. A light drizzle of extra olive oil or a few crackles of freshly ground black pepper can also enhance the presentation and taste.

Side Dishes

This Lemon Herb Baked Fish Recipe pairs exceptionally well with light, crisp sides. Think roasted asparagus or green beans, a fluffy quinoa salad, or buttery new potatoes. For a more indulgent comfort complement, creamy mashed potatoes or a garlicky risotto work like a charm to soak up the zesty vinaigrette.

Creative Ways to Present

Try serving the fish over a bed of herbed couscous or wild rice with a scattering of toasted pine nuts for added crunch. For a vibrant twist, plate it alongside a medley of colorful roasted vegetables or atop a fresh arugula salad dressed with a lemon vinaigrette echoing the flavors of the fish. Presentation can be as bright and sunny as the dish itself!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Herb Baked Fish Recipe should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator and consume within 2 days to enjoy the best texture and flavor.

Freezing

While baking fresh is ideal, you can freeze cooked fish tightly wrapped in plastic wrap and then in a freezer-safe container or bag for up to 1 month. Keep in mind the texture may soften slightly on thawing, but the Lemon Herb flavor will still shine through.

Reheating

Reheat gently in a low oven (about 275°F/135°C) wrapped loosely in foil to prevent drying out, or warm briefly in the microwave at reduced power. To revive some freshness, drizzle a little extra lemon vinaigrette over the fish after reheating.

FAQs

Can I use other types of fish for the Lemon Herb Baked Fish Recipe?

Absolutely! The recipe works wonderfully with any firm, white fish such as halibut, snapper, or tilapia. Just adjust baking time based on the thickness of the fillets.

What if I don’t have Meyer lemons?

If Meyer lemons aren’t available, you can substitute with regular lemons. The flavor won’t be quite as sweet and floral but will still lend that essential zesty brightness.

Can I prepare this dish ahead of time?

The fish is best baked fresh, but you can prep the lemon slices, herb vinaigrette, and seasoning in advance to save time right before cooking.

Is this recipe gluten-free?

Yes, the Lemon Herb Baked Fish Recipe is naturally gluten-free, making it a perfect option for those with gluten sensitivities or celiac disease.

How do I know when the fish is perfectly cooked?

Look for opaque flesh that flakes easily with a fork. If the center is still translucent or resists flaking, it needs more time. Just be careful not to overbake to keep it moist and tender.

Final Thoughts

This Lemon Herb Baked Fish Recipe is a shining example of how simple ingredients can make a dazzling dish that feels special any day of the week. The interplay of fresh herbs, lemony brightness, and tender fish is utterly irresistible. Give it a try and watch it become a beloved classic in your home too!