This baked fish is coated with an easy lemon-garlic butter and baked to tender perfection. So quick and easy to make but loaded with flavor. Simple but delicious.
What Makes This Baked Fish Recipe So Good
- Less than 20 minutes in the oven gets you delicious, mouthwatering, flavorful baked fish. Pair it with air fryer potatoes or green beans almondine for an incredible, easy meal!
- This recipe uses any white fish you like, which is super budget-friendly. I don’t know about you, but I am all. for. an easy, delicious recipe that’s easy to make AND easy on the wallet!
- Baked fish is super nutritious! Besides all of the amazing vitamins and nutrients found in fish, this recipe is naturally gluten-free and low carb, and one serving contains roughly 29 grams of protein.
- Any leftovers will make a fantastic lunch the next day! Refrigerate your leftover baked fish in an airtight container for 3 days max. To reheat, let the fish come to room temperature while the oven preheats to 350° Fahrenheit. When the oven’s ready, bake the fish for 8-10 minutes, until just heated through. Add a little more lemon-garlic butter if the reheated fish seems dry.
Key Ingredients for Baked Fish
Fish – This baked fish recipe works for any type of white fish. Tilapia, halibut, cod, snapper, grouper, any white-fleshed fish will work!
Lemon – I love, love, love the way the bright, crispy citrus flavor from the lemon pairs with fish. It’s classic! Of course, we step it up a little by incorporating the lemon juice into the butter, making it as rich and creamy as it is tangy.
- If you have access to fresh wild-caught fish, absolutely use it! If not, frozen fish will be just fine. Frozen fish are usually processed and frozen not long after being caught, so it’s often just as good as fish from the counter.
- Fish cooks really quickly, but cook times will vary from one oven to another. The thickness of your fish fillet makes a difference, too! The easiest way to tell your baked fish is ready is to check its flakiness. Insert a fork into the thickest part of the fillet at a 45° angle, then twist the fork and pull up a little. If the fish flakes easily, and the flakes are opaque, then your fish is ready! If the fish resists and is still a little translucent, keep cooking – but keep an eye on it, because it’ll cook fast!
- Want more flavor? Add a little rosemary, basil, paprika, Italian seasoning, or Cajun seasoning when you sprinkle the salt and pepper on the fillet.
More Incredible Seafood Recipes
- Creamy Fish Chowder
- Italian Fish Stew
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
- Keto Sushi Rolls with Smoked Salmon
- Air Fryer Salmon
- Fish Taco Sauce
- Seafood Salad
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Baked Fish with Lemon-Garlic Butter
- Small bowl
- 11×17 baking dish
- Aluminum Foil
For the Lemon-Garlic Butter
- 3 tablespoons butter melted
- 3 cloves garlic minced
- 2 teaspoons lemon juice
For the Fish
- 1 ¼ pounds fish fillets
- 1 teaspoon salt
- freshly cracked black pepper to taste
- parsley optional, chopped, for serving
- lemon slices optional, for serving
- Preheat oven to 400° Fahrenheit.
- In a small bowl, whisk together butter, garlic, and lemon juice.
- Place fish in greased baking dish. Sprinkle with salt and pepper to taste. Drizzle lemon-garlic butter over fish.
- Cover dish with foil. Bake 16 to 18 minutes, or until fish flakes easily with a fork.
- Divide into portions, top with lemon slices and parsley (optional), and serve.
- Make it Whole30/Paleo/Lactose-Free: Use ghee instead of butter. For Whole30, watch for added sulfites if using bottled lemon juice.
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