Baked Fish with Lemon Garlic Butter
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With just 20 minutes and five familiar ingredients, I’ll show you how to make baked fish – AND how to make it perfectly every time. This is my go-to recipe for busy nights when I want something simple and full of delicious flavor. This method is perfect for cooking white fish, so it’s delicate and buttery – you’ll be hooked!
The trick to making really great baked fish is simple: coat it in garlic butter and sandwich it between slices of lemon. The butter keeps the fish tender, while the lemon infuses it with bright, fresh flavor as it bakes.
This recipe works with just about any mild white fish, like cod, lingcod, grouper, snapper, or tilapia. I love using white fish because it’s approachable, affordable, and a great choice if you’re still warming up to seafood. The mild flavor pairs perfectly with the lemony garlic butter, making this an easy, reliable fish dinner I come back to again and again.
Baked fish recipe ingredients
To make this baked fish recipe, gather these ingredients:
- Butter – I think butter gives this dish the best flavor. But you can opt for olive oil if that suits your diet.
- Garlic – I use three big cloves for lots of garlic flavor.
- Lemon – You’ll thinly slice one large lemon.
- White fish – You can use whatever kind of white fish that you have on hand or is available at your grocery store. If you use frozen, make sure to thaw it first.
- Minced parsley – I like to add this for a little color and fresh flavor, but you skip it if you don’t have any on hand.
Variations to try
Lemon is a classic flavor with baked white fish. In this recipe, I add some garlic to the mix. But other flavors work well, too. To switch it up, try sprinkling one teaspoon of any of the spices below on the fish when you season it with salt and pepper. Keep the rest of the recipe the same!
- Italian seasoning
- Dill
- Thyme
- Rosemary
- Basil
- Smoked paprika
What to serve with lemon fish
This baked fish recipe is delicious served with some basmati rice (or cauliflower rice!) and some roasted broccoli on the side.
You could also opt for a potato side such as mashed potatoes with cream cheese or crispy roasted potatoes. And a salad such as our spring mix salad or our favorite kale salad rounds out the meal.
Store and reheat
If you have any leftover baked fish, store it in a sealed container in your fridge for 2-3 days. You can reheat it gently in the microwave or serve it cold over a salad for lunch. It’s delicious either way!
Baked Lemon Fish with Garlic Butter
Ingredients
- 4 tablespoons butter
- 3 cloves garlic (minced)
- 1 lemon
- 1 ½ lb white fish fillets (see notes)
- ½ teaspoon sea salt
- ½ teaspoon pepper
- Minced parsley (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Melt the butter in a small frying pan over medium heat. Add the garlic and let it cook for 1 minute. Zest the lemon (preferably with a Microplane) and add it to the butter.4 tablespoons butter, 3 cloves garlic
- Thinly slice the zested lemon and place the slices in the bottom of a baking dish. If there are extras, save them for the top of the fish.1 lemon
- Dry the fish with paper towels, season both sides with salt and pepper, then lay the fish on top of the lemon slices. Spoon or brush the garlic butter over the fish.1 ½ lb white fish fillets, ½ teaspoon sea salt, ½ teaspoon pepper
- Bake the fish for 10-12 minutes, or until it flakes easily with a fork. Serve with a little parsley sprinkled over the top for color.Minced parsley
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Truly restaurant style! Amazingly quick to make too. I made this recipe using fresh caught Florida Grouper (never frozen). Follow the recipe, as Ms. Stevens has written it, and you will look like a pro!
I cooked this for dinner and my family loved it. I made just a slight modification by seasoning it with mixed herbs, aside from salt and pepper. It was perfect! 😋😋😋
Brilliant recipe, easy and quick, so delicious
Does this need parchment paper or foil above the fish to cook?
No we bake this fish uncovered.
Can you tell me if you use salted or unsalted butter? Thank you
I always opt for salted butter – but then I like things well seasoned. If you prefer unsalted butter, that will work just as well.
So easy, delicious, and elegant looking!
Outstanding!!!!!! Quick and Easy!!!!! Even a meat and potatoes man will enjoy this. Served the fish over wild rice and added tumeric to the Italian herbs.
This recipe is SUPERB!! SOOOOO delicious, ty for sharing it. My sides were pierogi casserole and cream peas!!! 🤤🤤
Yummy
Super easy and super delicious! I made it with Lake Michigan Whitefish. YUM! I added dill because I didn’t have parsley 🙂 My fish had to cook about 10 minutes longer but it was a little thick. Thanks so much! I’ll be making this again!
Just made this with fresh Lake Michigan whitefish. Superb! Accompanied by dill potatoes, & fresh local corn & beets.
Thanks for this tasty & easy entree!
I love this recipe! I have tried it with Haddock, Cod and Pollock all were delicious! Thank you😊
My dish came out perfect. Thanks. The garlic and lemon made it all delightful.
How much fish do I need for 45 heads?
A lot! Count on 8 ounces of raw fish per person – which will give you 6 ounces of cooked fish per serving.
Absolutely delicious! Juicy fish, not dry. The next time I will use a little less pepper.
I used Tilapia fillets and they were delicious! Sides were flavored wild rice and salad. I will definitely make again. Thank you! Elaine
Easy delicious dinner. Family loved the fish and the baking time was very short. Will be using this recipe again.