Print

Lemon Herb Baked Fish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

This Lemon Herb Baked Fish recipe features tender white fish fillets baked to perfection with fresh herbs and zesty Meyer lemon. Lightly seasoned and drizzled with olive oil, the fish is infused with flavors of rosemary, thyme, garlic, and parsley, then topped with a bright lemon vinaigrette for a refreshing and healthy meal ready in under 20 minutes.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Fish and Seasoning

  • 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

Herbs and Citrus

  • 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

Instructions

  1. Preheat and dry fish: Preheat your oven to 425°F (220°C). Pat the fish fillets very dry with paper towels to ensure they bake evenly and develop a nice texture.
  2. Prepare baking sheet: Line a baking sheet with parchment paper and drizzle lightly with olive oil to prevent sticking. Arrange the dry fish fillets on top.
  3. Season fillets: Drizzle each fillet with olive oil, then season both sides generously with kosher salt and freshly cracked black pepper for balanced flavor.
  4. Add lemon and herbs: Lay thin lemon slices over each fillet, then scatter rosemary and thyme sprigs on top. Drizzle a bit more olive oil over everything to keep the fish moist.
  5. Bake the fish: Place the baking sheet in the oven and bake for 8 to 12 minutes, depending on fillet thickness. Bake until the fish flesh turns opaque and flakes easily with a fork, taking care not to overcook.
  6. Make lemon herb vinaigrette: While the fish bakes, whisk together Meyer lemon zest and juice, minced rosemary, thyme, garlic, parsley, and 3 tablespoons of olive oil in a small bowl. Season to taste with salt and pepper, then set aside.
  7. Remove aromatics and plate fish: Once baked, carefully remove lemon slices and herb sprigs from the fish. Use a spatula to transfer each fillet to a serving plate.
  8. Serve with vinaigrette: Spoon the prepared Meyer lemon herb vinaigrette over each fillet generously. Serve immediately with extra vinaigrette and additional Meyer lemon wedges on the side for added brightness.

Notes

  • Choose firm white fish fillets of similar thickness for even cooking.
  • Do not overcook the fish; it should be just opaque and flaky.
  • Fresh herbs are essential for vibrant flavor; avoid dried if possible.
  • Adjust lemon and garlic according to your taste preference for acidity and pungency.
  • This dish pairs well with steamed vegetables, rice, or a light salad.

Find it online: https://cheftinaskitchen.com/lemon-herb-baked-fish-recipe/