Baked Fish Fillet (Printable Version)

Tender fish fillets with lemon, parsley, and olive oil baked to a light, flavorful finish.

# What You Need:

01 - 4 white fish fillets (approximately 5.3 oz each; cod, haddock, or tilapia)

02 - 1 lemon, thinly sliced

03 - 2 tablespoons fresh parsley, chopped

04 - 2 garlic cloves, minced

05 - 1 teaspoon salt

06 - ½ teaspoon black pepper

07 - ½ teaspoon paprika (optional)

08 - 2 tablespoons olive oil

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.

02 - Pat fish fillets dry with paper towels and arrange on the prepared tray.

03 - Drizzle olive oil over fillets and rub to coat evenly.

04 - Season both sides with salt, black pepper, and paprika if using.

05 - Sprinkle minced garlic and chopped parsley over the fillets.

06 - Place lemon slices atop each fillet evenly.

07 - Bake for 15 to 20 minutes until fish is opaque and flakes easily with a fork.

08 - Serve immediately, optionally garnished with extra parsley and lemon wedges.

01 -

Ready in 30 minutes flat, which means weeknight dinners stop feeling like a scramble.
The fish stays impossibly tender and juicy because the oven does the gentle work for you.
Tastes like you fussed over it for hours, but honestly, you barely do anything.

02 -

Don't skip the drying step—wet fish steams instead of cooks, and you lose that delicate texture that makes this recipe worth making.
Oven temperatures vary wildly, so check the fish at 15 minutes rather than assuming 20 is the magic number for you.

03 -

Room-temperature fish cooks more evenly than cold fish straight from the fridge—pull it out 10 minutes before baking and you'll notice the difference.
If your fillets are uneven thickness, lay a sheet of plastic wrap over them and gently pound to even them out, so they cook at the same rate.