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Lemon Herb Baked Fish

Seasoned recipe · Published October 15, 2026

Flaky white fish baked in a bright lemon, garlic, and herb butter. It takes about 25 minutes from start to table, which makes it a good weeknight dinner.

Ingredients

• 4 white fish fillets (cod, haddock, or tilapia), about 6 oz (170 g) each and about 1 inch (2.5 cm) thick
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• Zest and juice of 1 lemon, plus extra slices for the top
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley, plus more to finish
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. Heat the oven to 400°F (200°C). Lightly oil a baking dish.
2. Pat the fillets dry with paper towels and arrange them in the dish without overlapping. Season both sides with the salt and pepper.
3. In a small bowl, stir together the olive oil, melted butter, lemon zest, lemon juice, garlic, parsley, dill or thyme, and paprika.
4. Spoon the mixture evenly over the fish and lay a few lemon slices on top.
5. Bake for 12 to 15 minutes, until the fish turns opaque and flakes easily with a fork. The thickest part should reach 145°F (63°C).
6. Spoon the pan juices over the fish, scatter with fresh parsley, and serve right away.

Tips

• Thicker fillets need the full 15 minutes or a little more. Thin ones may be done in 10.
• Pat the fish dry first so the seasoning clings and the fish bakes rather than steams.
• This sauce works with salmon too. Check for doneness at 145°F (63°C).

Storing leftovers

Refrigerate leftovers in an airtight container for up to 2 days and reheat gently until hot all the way through.

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