Baked Fish Fillets Herbs (Printable)

Tender fish fillets baked with herbs, lemon, and olive oil for a flavorful, healthy meal.

# What You Need:

→ Fish

01 - 4 white fish fillets (150 g / 5.3 oz each), such as cod, haddock, or tilapia

→ Vegetables & Aromatics

02 - 1 lemon, thinly sliced
03 - 2 tablespoons fresh parsley, chopped
04 - 2 garlic cloves, minced

→ Seasonings

05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - ½ teaspoon paprika (optional)

→ Oils & Fats

08 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
02 - Pat the fillets dry with paper towels and arrange them on the prepared baking tray.
03 - Drizzle olive oil over the fillets and rub to coat evenly on all sides.
04 - Sprinkle salt, black pepper, and paprika evenly on both sides of the fillets.
05 - Scatter minced garlic and chopped parsley over the fillets, then lay lemon slices atop each piece.
06 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and is opaque throughout.
07 - Serve warm, garnished with additional parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means weeknight dinners feel elegant without the stress.
  • The fish stays impossibly tender and moist because you're letting the oven do gentle work instead of a hot pan.
  • You can prep it while your oven preheats, making it perfect for when you've had a long day.
02 -
  • Do not skip patting the fish dry because any surface moisture will steam the fish instead of letting it cook properly and stay tender.
  • The lemon slices are not just decoration; they soften as they bake and mellow into the fish, so don't remove them before serving unless you really want to.
  • Every oven runs hot or cool differently, so start checking at 15 minutes rather than assuming the full 20 will always be needed.
03 -
  • Buy your fish the same day you plan to cook it, or store it properly in the coldest part of your refrigerator if you're cooking it the next day.
  • If your fillets vary in thickness, fold thinner edges under slightly so everything cooks at the same rate and stays moist throughout.

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