Easy Baked Fish with Lemon and Herbs
This simple recipe for baked fish with lemon and fresh herbs is light, flavorful, and ready in just 15–20 minutes. This foolproof technique delivers juicy fish with minimal effort for an easy dinner idea the whole family will love!
This easy baked fish is such a great recipe for those nights when you want something that's quick, healthy and tasty.
It's one of the best fish recipes for busy weeknights! It’s simple, yet satisfying, comes together without much fuss, and is one of my all time favorite ways to prepare fish. If cooking fish feels intimidating, this method is foolproof!
Baking fish in the oven is not only one of the easiest ways to prepare it, it also keeps it super moist and juicy, like in my easy baked flounder oreganata or this Sicilian inspired baked salmon. Both of those recipes are topped with buttery breadcrumbs, but this one is much more delicate and light.
I love serving it with a bright and fresh lemon vinaigrette, but you can easily skip it and just squeeze a lemon wedge on top if you're pressed for time.
It's a great addition to a Christmas Eve Feast of the Seven Fishes celebration, since it's so easy to make, you can focus on the rest of your menu while your oven does the heavy lifting.
The Secret to Moist Baked Fish
The best way to approach cooking fish is understanding how quickly it cooks. When baking fish, use a high temperature (425 degrees F) for a short cooking time. This seals in moisture while cooking the fish through, but without drying it out.
The parchment paper plays an important role - it prevents sticking without non-stick spray and helps create a little steam environment that keeps the fish juicy. The lemon slices and herb sprigs aren't just for flavor; they also help protect the delicate flesh from direct heat.
Professional chefs check the internal temperature or use the flake test - when fish is done, it will flake easily with a fork at the thickest part of the fish, and the flesh will be opaque rather than translucent.
Want more great seafood recipes? Try my New England clam chowder recipe, this basic seared tuna recipe or classic flounder meunière.
Why This Baked Fish Recipe Works
- The high-temperature baking method cooks fish quickly, keeping it moist and preventing it from drying out.
- Minimal prep work and just 15-20 minutes of cooking time.
- Works with virtually any kind of fish - even frozen! Making it's super adaptable for busy weeknights.
Ingredient Notes
Fish - This recipe really works with any type of fish, particularly a firm, but flaky white fish such as cod, mahi mahi, barramundi, sea bass, grouper, tilefish, halibut, etc. It can also work with salmon! Look for sustainably sourced, high quality fish fillets at your grocery store or fish monger. They should be even in thickness to ensure they cook at the same rate.
Lemons - I love using Meyer lemons in this recipe because they have such a delicate and floral flavor that pairs so nicely with the fish. However, regular lemons can be substituted in a pinch if you can't find them. The fresh lemon juice and zest make a vibrant vinaigrette!
Herbs - I use a combination of thyme and rosemary but you can play around with other herbs to your taste. Just make sure you use fresh herbs - dried herbs just won't be the same. For more on Italian herbs, check out my herbs and spices guide.
Olive Oil - Use a high-quality extra virgin olive oil for this recipe, especially for the vinaigrette.
*Find the full ingredient list in the recipe card below!
Step by Step Instructions
- Preheat the oven to 425°F (220°C). Pat each fillet very dry with paper towels.
- Line a sheet pan with parchment paper and drizzle with olive oil. Place fish on top, making sure they don't touch.
- Drizzle each fillet with more olive oil, then season fish with salt and pepper.
Pro Tip: The thickest part of the fish needs more seasoning than the thinner edges. Season from about 8 inches above to ensure even distribution.
- Layer the lemon slices over each piece of fish, then scatter rosemary and thyme sprigs on top. Drizzle with a little bit of olive oil.
- Bake for 8–12 minutes, depending on thickness, until flesh turns opaque. The cooking time is short, so watch carefully.
- While the fish is baking, whisk together lemon zest, fresh lemon juice, garlic clove (minced), herbs, and olive oil in a small bowl. Add a pinch of salt and pepper.
Pro Tip: Zest the lemon before juicing, or else it will be more difficult.
- Once fish is done, remove the lemon slices and herb sprigs. Carefully transfer fillets to serving plates.
- Spoon the lemon sauce over each fillet. Serve immediately with extra sauce and lemon wedges.
Tips for Success
- The time it takes to cook fish depends on thickness. Use a skewer to poke the flesh gently. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a few more minutes.
- This recipe can be made with frozen fish straight from the freezer. Just rinse under water to remove ice crystals, pat dry, and increase cooking time to about 20-25 minutes.
- When buying fish, look for pieces similar in thickness so they cook at the same rate. If pieces vary significantly, fold the thinner end under itself for more uniform thickness.
- Make the vinaigrette while the fish bakes to save time and let the flavors meld.
Variations
- Include red pepper flakes or hot sauce in the vinaigrette for a punchier version with great flavor.
- Add red onion slices, shallots, garlic or green onions to the baking dish when roasting the fish.
- Try different herb combinations like fresh dill, basil and parsley, or lemon pepper.
- Add melted butter before baking for richness and top with panko breadcrumbs for crunch.
- Serve with tartar sauce or sour cream on the side.
Serving Suggestions
This baked fish is delicious on its own but pairs wonderfully with sauces. Try serving it with my classic beurre blanc for a luxurious French touch, go Sicilian with a drizzle of salmoriglio - a vibrant herb and lemon sauce, or add depth with my Italian salsa verde with capers.
For a complete meal, pair with roasted potatoes with onions and rosemary, which can roast alongside the fish. Just start the potatoes earlier since they take longer to cook.
For a lighter option, serve with basmati rice, lemon rice, or your favorite grain and a green vegetable like my rapini with pine nuts and raisins or simple sautéed spinach with parmesan for a balanced meal.
A glass of chilled white wine, like a crisp Pinot Grigio or Sauvignon Blanc is a great pairing!
How to Store and Reheat
Store leftovers in the refrigerator for up to 2 days. To reheat, place in a 275°F oven, covered with foil, for 15-20 minutes until just warmed through.
Alternatively, enjoy leftover fish cold or at room temperature, flaked over a salad.
The lemon vinaigrette can be stored separately for up to 3 days.
FAQs
Fish should be opaque and flake easily when done. If using a thermometer, the internal temperature should reach 145°F at the thickest part.
Fresh herbs are strongly recommended. If using dried, use only ⅓ of the amount and consider adding garlic powder for additional flavor.
Parchment paper and olive oil create a non-stick surface. Without parchment, use foil with non-stick spray. This easy recipe ensures your fish comes out perfectly without the hassle of sticking or mess.
While white fish fillets work best, you could also try this method with whole fish or whole salmon by adjusting cooking time.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Lemon Herb Baked Fish
Ingredients
- 4 white fish fillets (about 6 ounces each), such as cod, mahi mahi, barramundi, sea bass, grouper, or tilefish
- 3 tablespoons extra virgin olive oil plus more for drizzling
- Kosher salt and freshly cracked black pepper to taste
- 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
- Preheat the oven to 425°F (220°C). Pat each fillet very dry with paper towels.
- Line a baking sheet with parchment paper and drizzle it lightly with olive oil. Place the fillets on top.
- Drizzle each fillet with a bit more olive oil, then season both sides with salt and pepper.
- Layer lemon slices over each fillet, then scatter the rosemary and thyme sprigs on top. Drizzle again with a little olive oil.
- Bake for 8–12 minutes, depending on the thickness of the fillets, or until the flesh turns opaque. Do not overcook.
- While the fish is baking, whisk together the Meyer lemon zest and juice, garlic, minced rosemary, thyme, parsley, and 3 tablespoons of olive oil in a small bowl. Season with salt and pepper to taste, then set aside.
- Once the fish is done, remove the lemon slices and herb sprigs. Carefully transfer the fillets to serving plates using a spatula.
- Spoon the Meyer lemon vinaigrette over the top of each fillet. Serve immediately with extra vinaigrette and Meyer lemon wedges on the side.
Notes
- The time it takes to cook fish depends on thickness. Use a skewer to poke the flesh gently. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a few more minutes.
- This recipe can be made with frozen fish straight from the freezer. Just rinse under water to remove ice crystals, pat dry, and increase cooking time to about 20-25 minutes.
- When buying fish, look for pieces similar in thickness so they cook at the same rate. If pieces vary significantly, fold the thinner end under itself for more uniform thickness.
- Make the vinaigrette while the fish bakes to save time and let the flavors meld.
Nutrition
This post may contain affiliate links.
Bouillabaisse, the classic French seafood stew, is a meal in itself with its savory combination of seafood, vegetables and wine-enhanced stock. Now it’s even more satisfying with sustainable barramundi.
So you don't even have to thaw it? Crazy. But it obviously works well because that fish looks divine. I've been waiting for my Whole Foods to carry barramundi. I'll definitely ask them next trip.
Super crazy. I still have a hard time accepting it, but I've done it enough now that I'm sure it's a thing. I'm sure your market is bombarded with so many good local choices that there's no room for barramundi, but it can't hurt to ask!
This looks delicious! We bought the barramundi from BJ's and it is really good and I love that it's so healthy too. I'll try this receipt next!
Awesome! I think you'll love it.