Go Back
–+ servings
Overhead view of white fish fillet served on a rectangular plate with lemon slices, herb sauce, and fresh herbs.
RATE THIS RECIPE
3
Ratings
Print Pin

Lemon Herb Baked Fish Recipe

This easy recipe for Herb Roasted Fish with Meyer Lemon Vinaigrette is an easy, healthy recipe that can be made in 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 258kcal
Author: Nicole Gaffney

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

  1. Preheat the oven to 425°F (220°C). Pat each fillet very dry with paper towels.
  2. Line a baking sheet with parchment paper and drizzle it lightly with olive oil. Place the fillets on top.
  3. Drizzle each fillet with a bit more olive oil, then season both sides with salt and pepper.
  4. Layer lemon slices over each fillet, then scatter the rosemary and thyme sprigs on top. Drizzle again with a little olive oil.
  5. Bake for 8–12 minutes, depending on the thickness of the fillets, or until the flesh turns opaque. Do not overcook.
  6. 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.
  7. Once the fish is done, remove the lemon slices and herb sprigs. Carefully transfer the fillets to serving plates using a spatula.
  8. 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

Calories: 258kcal | Carbohydrates: 1g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 526mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
QR Code linking back to recipe