I share a quick lemon-garlic butter technique for baked fillets that belongs in White Fish Recipes and works with tilapia, cod, halibut, snapper, or grouper.

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I used to think baked fish was just something you ate when you were trying to be healthy, then I found a version with melted unsalted butter and a bright hit of lemon zest and fresh lemon juice that changed my whole view. The fillets turn so tender almost delicate yet the citrus keeps it from tasting flat.

It’s quick enough for a weeknight but somehow feels like you did something special, you know? There’s a little mystery in how simple flavors pop, makes me want to tweak it every time.

Fish Recipes Baked

Ingredients

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Lean, flaky protein; low calorie, high protein, mild flavor so it soaks up seasonings
Adds rich mouthfeel and fat; brings savory depth, browns slightly when baked
Optional healthy fat boosts moisture, fruity notes helps prevent sticking
Garlic gives pungent aromatic punch, small calories, lots of flavor, savory
Bright sourness, adds acidity to balance richness; vitamin C boost, wakes dish up
Simple seasoning salt enhances flavor pepper adds mild heat and aroma
Optional color and smoky or sweet hint, low calorie and mild spice
Fresh herb bright green flavor, adds freshness and light herbal notes, dont overdo

Ingredient Quantities

4 (6 oz) white fish fillets, about 1 1/2 lb total like cod, halibut, tilapia or snapper

4 tbsp unsalted butter, melted (about 1/4 cup)

1 tbsp olive oil (optional)

3 garlic cloves, minced or finely grated

zest of 1 lemon and 2 tbsp fresh lemon juice

1/2 tsp kosher salt (or 1/4 tsp table salt), more to taste

1/4 tsp freshly ground black pepper, or to taste

1/2 tsp paprika or smoked paprika, optional for color

2 tbsp fresh parsley, chopped (or 1 tbsp dried)

lemon slices for garnish, optional

How to Make this

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1. Preheat your oven to 400°F (200°C). Line a baking dish with foil or parchment for easy cleanup and lightly brush or spray with the optional 1 tbsp olive oil so the fish won’t stick.

2. Pat the 4 fish fillets dry with paper towels and arrange them in a single layer in the prepared dish. If frozen, make sure they are fully thawed and patted very dry first.

3. In a small bowl mix 4 tbsp melted butter, 3 minced garlic cloves, zest of 1 lemon, 2 tbsp fresh lemon juice, 1/2 tsp kosher salt (or 1/4 tsp table salt), 1/4 tsp black pepper, 1/2 tsp paprika if using, and 2 tbsp chopped fresh parsley (or 1 tbsp dried). Stir until everything is combined.

4. Spoon or brush the lemon-garlic butter all over the fillets, getting some under the edges too so every part is flavored. If you want deeper garlic flavor, melt the butter with the garlic for 20-30 seconds in the microwave or warm it briefly in a pan before mixing, but don’t brown the garlic.

5. Let the fillets sit 5 to 10 minutes at room temp so the lemon and garlic get in there. This little rest helps flavor and means faster even cooking.

6. Bake uncovered in the preheated oven 12 to 15 minutes for average 1-inch thick fillets. Thicker fillets like halibut may need 16 to 20 minutes. Fish is done when it flakes easily with a fork and is opaque all the way through, or reaches 145°F internal temp.

7. If you want a little color on top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the garlic or butter doesn’t burn.

8. Remove from the oven and let the fish rest 2 to 3 minutes. Resting helps the juices settle so it’s tender and not falling apart.

9. Garnish with extra chopped parsley and lemon slices, taste and add more salt or pepper if needed, then serve immediately. Don’t overcook it, you’ll end up with rubbery fish.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking dish (9×13 or similar) plus foil or parchment to line it
3. Small mixing bowl for the butter, garlic and lemon mix
4. Measuring spoons and a 1/4 cup or tablespoon measure for the butter and juice
5. Knife and cutting board for mincing garlic, zesting the lemon and chopping parsley
6. Microplane or zester (or just use the fine side of a grater)
7. Pastry brush or spoon to spread the lemon garlic butter over the fillets
8. Instant read thermometer or a fork to check for flakiness, plus oven mitts and paper towels for handling and drying the fish

FAQ

Q: What oven temperature and cook time should I use? A: Bake at 400°F for about 10 to 15 minutes for fillets that are around 1 inch thick. Thicker pieces need a few more minutes. Check early, fish cooks fast so dont overcook it.

Q: How do I know when the fish is done? A: The fish should be opaque and flake easily with a fork. For food safety aim for 145°F internal temp, but many cooks pull it at about 140°F and let it rest 2 to 3 minutes to finish cooking.

Q: Can I use frozen fillets? A: Yes, but thaw them first in the fridge overnight or under cold running water and pat very dry. You can cook from frozen in a pinch, add about 4 to 8 minutes to the bake time, but texture may be less even.

Q: Should I leave the skin on or take it off? A: You can leave skin on, it helps hold the fillet together and gets nice and crispy if you finish under the broiler for a minute or two. If you dont want skin, just remove it before seasoning.

Q: I need a dairy free version what can I use instead of butter? A: Use olive oil, melted vegan butter, or another neutral oil. Olive oil plus lemon and garlic still gives great flavor, just baste well so the fish stays moist.

Q: Can I make this ahead or freeze leftovers? A: You can mix the garlic lemon butter ahead and refrigerate. Cooked fish is best the same day, leftovers keep 2 to 3 days in the fridge and reheat gently in a low oven or microwave. Freezing cooked fish changes texture, so if you must freeze, freeze raw fillets with the seasoning and expect softer texture after thawing.

Baked Fish With Lemon Recipe Substitutions and Variations

Fish fillets: if you want a richer taste swap in salmon, or use shrimp for a quicker cook, or try haddock or pollock as budget friendly white-fish substitutes; just watch bake time since thickness changes.
Unsalted butter: swap with ghee for a nuttier flavor, or use extra-virgin olive oil or a vegan spread if you need dairy-free; if you pick oil you might use a bit less than the butter called for.
Lemon zest and juice: limes work almost exactly the same, or use 1 to 2 teaspoons white wine vinegar for acidity if citrus isn’t available, but start small and taste.
Fresh parsley: swap with chopped dill for a classic fish pairing, or use cilantro or basil based on the flavor direction you want; if using dried herbs use about one third the fresh amount.

Pro Tips

1. Pat the fillets very dry and let them sit 5 to 10 minutes at room temp before cooking. If theres any surface moisture the fish will steam instead of getting a nice texture.

2. For bigger garlic flavor, gently warm the butter with the garlic for 20 to 30 seconds then let it cool a little before spooning over the fish, or use clarified butter since it wont burn as fast. Just dont let the garlic brown or it will taste bitter.

3. If you want a bit of color or a slight crust, sear the fillets skin-side down in a hot skillet 1 to 2 minutes before baking, or broil for 1 to 2 minutes at the very end. Watch it the whole time so the garlic and butter dont scorch.

4. Use an instant-read thermometer and finish with brightings: taste for doneness (145°F is the safe target) then rest 2 to 3 minutes, squeeze fresh lemon and sprinkle a pinch of flaky sea salt right before serving to make the flavors pop.

Baked Fish With Lemon Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I share a quick lemon-garlic butter technique for baked fillets that belongs in White Fish Recipes and works with tilapia, cod, halibut, snapper, or grouper.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Baking dish (9×13 or similar) plus foil or parchment to line it
3. Small mixing bowl for the butter, garlic and lemon mix
4. Measuring spoons and a 1/4 cup or tablespoon measure for the butter and juice
5. Knife and cutting board for mincing garlic, zesting the lemon and chopping parsley
6. Microplane or zester (or just use the fine side of a grater)
7. Pastry brush or spoon to spread the lemon garlic butter over the fillets
8. Instant read thermometer or a fork to check for flakiness, plus oven mitts and paper towels for handling and drying the fish

Ingredients

4 (6 oz) white fish fillets, about 1 1/2 lb total like cod, halibut, tilapia or snapper
4 tbsp unsalted butter, melted (about 1/4 cup)
1 tbsp olive oil (optional)
3 garlic cloves, minced or finely grated
zest of 1 lemon and 2 tbsp fresh lemon juice
1/2 tsp kosher salt (or 1/4 tsp table salt), more to taste
1/4 tsp freshly ground black pepper, or to taste
1/2 tsp paprika or smoked paprika, optional for color
2 tbsp fresh parsley, chopped (or 1 tbsp dried)
lemon slices for garnish, optional

Directions

Preheat your oven to 400°F (200°C). Line a baking dish with foil or parchment for easy cleanup and lightly brush or spray with the optional 1 tbsp olive oil so the fish won't stick.
Pat the 4 fish fillets dry with paper towels and arrange them in a single layer in the prepared dish. If frozen, make sure they are fully thawed and patted very dry first.
In a small bowl mix 4 tbsp melted butter, 3 minced garlic cloves, zest of 1 lemon, 2 tbsp fresh lemon juice, 1/2 tsp kosher salt (or 1/4 tsp table salt), 1/4 tsp black pepper, 1/2 tsp paprika if using, and 2 tbsp chopped fresh parsley (or 1 tbsp dried). Stir until everything is combined.
Spoon or brush the lemon-garlic butter all over the fillets, getting some under the edges too so every part is flavored. If you want deeper garlic flavor, melt the butter with the garlic for 20-30 seconds in the microwave or warm it briefly in a pan before mixing, but don't brown the garlic.
Let the fillets sit 5 to 10 minutes at room temp so the lemon and garlic get in there. This little rest helps flavor and means faster even cooking.
Bake uncovered in the preheated oven 12 to 15 minutes for average 1-inch thick fillets. Thicker fillets like halibut may need 16 to 20 minutes. Fish is done when it flakes easily with a fork and is opaque all the way through, or reaches 145°F internal temp.
If you want a little color on top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the garlic or butter doesn't burn.
Remove from the oven and let the fish rest 2 to 3 minutes. Resting helps the juices settle so it's tender and not falling apart.
Garnish with extra chopped parsley and lemon slices, taste and add more salt or pepper if needed, then serve immediately. Don't overcook it, you'll end up with rubbery fish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.