Recipes
Baked Fish with Lemon
2025-11-22
Fish baked with lemon is one of the most reliable recipes for a weeknight dinner: minimal prep, a single sheet pan, and a result that’s hard to mess up. Lemon does double duty here — its acidity gently “cooks” the surface of the fish and sharpens its flavor, while the zest and juice add a bright citrus note that balances the mild taste of white fish perfectly.
Any smaller white fish with a firm but tender texture works well for this recipe — cod, pollock, haddock, or similar. The key is not to overcook the fillets: white fish cooks fast, and the moment it stops looking translucent and starts flaking easily with a fork, it needs to come out of the oven.
Baking in foil, or loosely tented under parchment, is a good way to lock in extra moisture, especially with thinner fillets. If you prefer a more pronounced top, switch on the broiler for the last minute or two.
This dish pairs nicely with something simple on the side — boiled potatoes, rice, or a fresh vegetable salad — and the pan juices left behind, full of lemon, garlic, and herbs, are worth spooning over both the fish and whatever you’re serving alongside it.
Ingredients
- 4 white fish fillets (cod, pollock, or similar), about 150-180 g each
- 1 lemon
- 3 tbsp olive oil
- 3 cloves garlic
- 1 bunch fresh dill or parsley
- 1 tsp dried thyme or oregano
- salt and black pepper, to taste
- 1 small onion (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment or lightly grease it.
- Pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
- Mince or press the garlic, and thinly slice the onion into half-moons if using.
- Slice the lemon thinly, setting a few slices aside for garnish, and squeeze some juice from the rest.
- Arrange the fish on the baking sheet, scatter the garlic, onion, and half the herbs over the top, then drizzle with olive oil and lemon juice.
- Top each fillet with 2-3 lemon slices and sprinkle with thyme or oregano.
- Bake for 15-20 minutes depending on the thickness of the fillets, until the fish turns opaque and flakes easily with a fork.
- Sprinkle with the remaining fresh herbs and serve right away, spooning the pan juices back over the fish.
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