Baked Fish with Lemon Garlic Butter
This post may contain affiliate links. Please read our disclosure policy.
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.
This recipe is the best! My house smelled of lemon and garlic while it baked! Can’t wait to try it! I also used garlic butter seasoning and lemon pepper seasoning with some pink salt. Best part is I pre-slice lemon and keep it in my freezer so I had plenty for the recipe.
** I cooked it 10-12 mins longer because my filets are thicker.
What a great idea to slice and freeze lemons!!
SOOOOO good 😋😋
It looks so good!
I made this recipe for the first time last night using generic white fish, frozen fillets. This recipe transformed very bland fish into something delicious. Baking on top of the lemon means that the lemon flavor permeates the entire fish from top to bottom. Sautéing the lemon zest with the butter and garlic is just such a great idea. This will definitely become a regular dish in our home. It’s a fabulous recipe.
I’m so happy to hear that the recipe was a hit!
Great recipe…. It was quick and easy! Will definitely make this again! Thanks for the recipe 💕💕
So happy to hear that—quick and easy is always a win! Thanks for the kind words, and I’m thrilled you’ll be making it again! 💕😊
Came out great!!! Thanks for the recipe 💕💕will definitely make again 😊
It looks fabulous! Thank you for sharing your photo!
Thanks for the recipe. Oven baked with butter fish, slightly thicker baking time 15 mins. It’s so yumlicious .
It looks wonderful!!
This fish was great, will be making it often! Thank you for the recipe.
You’re very welcome, Linda!
This fish was great. Everyone in my family who tasted it loved it. Thank you!!
So happy that it was a hit!
Second time I’ve made this I also add a little Cayenne pepper puree. It’s my go to now. Thanks
It was quick and good. Didn’t have lemons, substituted limes.
Delicious. I just broiled it on low for a few minutes. I sprinkled paprika and added a dash of white wine. I also cooked it abit longer. It was fantastic
Easy and DELICIOUS!! I used halibut! Scrumptious!
Have made this a coupla times with cod. So full of flavour yet so simple to make!
Everyone loved this recipe. I used Tilapia and shrimp. Turned out great.
Thank you — Got raving reviews. Used all powdered spices — lemon peel, garlic, ginger, turmeric after rubbing fish with light olive oil plus a bit of butter and it was very good.
I was out of lemons, so used mandarin oranges. Also added a little fish seasoning with dried dill and lemon. Delicious!