Baked Fish Fillet Lemon (Printable)

Tender fish fillets infused with zesty lemon and herbs, baked to perfection for a quick meal.

# What You'll Need:

→ Fish

01 - 4 fish fillets (cod, haddock, or tilapia), approximately 5.3 oz each

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - 1/2 lemon, thinly sliced
10 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Pat fish fillets dry with paper towels and arrange them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
04 - Pour marinade evenly over fish fillets, ensuring each piece is thoroughly coated.
05 - Arrange thin lemon slices atop the coated fillets for additional flavor.
06 - Bake in the preheated oven for 15 to 20 minutes until the fish is opaque and flakes easily with a fork.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes with zero fuss, and your kitchen smells incredible the whole time.
  • The fish stays impossibly tender while the lemon and herbs actually make it taste like you tried harder than you did.
  • It works for weeknight dinners or when you need to impress someone without spending hours cooking.
02 -
  • Wet fish fillets won't brown properly and the marinade won't stick—patting them dry is the secret that changes everything.
  • Don't skip the lemon slices on top; they become soft and almost candied, adding moisture and sweetness that balances the herbs.
  • Check for doneness at 15 minutes if you have thin fillets; the margin between perfect and overcooked is maybe three minutes.
03 -
  • Make the marinade while your oven preheats so you're never waiting around—efficiency that feels effortless is the mark of good cooking.
  • Use a fish spatula or two regular forks to move fillets instead of tongs; you'll keep all the delicate flesh intact and on the plate instead of left behind in the pan.

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