Baked Fish with Lemon (Printable)

Tender fish fillets baked and finished with a bright lemon butter sauce for a flavorful meal.

# What You'll Need:

→ Fish

01 - 4 white fish fillets (5-6 oz each; cod, haddock, or tilapia)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Lemon Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 1 teaspoon lemon zest
07 - 2 garlic cloves, finely minced
08 - 2 tablespoons fresh parsley, chopped

→ Garnish

09 - Lemon slices, for serving
10 - Extra fresh parsley, for garnish

# How-To Steps:

01 - Preheat oven to 400°F and lightly grease a baking dish large enough to hold fish fillets in a single layer.
02 - Pat fish fillets dry with paper towels, then season both sides evenly with kosher salt and black pepper. Arrange fillets in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, fresh lemon juice, lemon zest, and minced garlic until combined.
04 - Pour the lemon butter sauce evenly over the seasoned fish fillets in the baking dish.
05 - Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout, adjusting time based on fillet thickness.
06 - Remove baked fish from oven, sprinkle with chopped fresh parsley, and adorn with lemon slices. Serve immediately, spooning any pan juices over the fillets.

# Expert Suggestions:

01 -
  • It comes together in under thirty minutes, leaving you time to actually set a proper table.
  • The lemon butter sauce is pure comfort—tangy, rich, and somehow makes simple fish taste restaurant-quality.
  • You can prep everything while the oven preheats, which means less stress and more time with whoever you're cooking for.
02 -
  • Wet fish steams instead of bakes, so drying those fillets with paper towels is the single most important step for getting tender, properly cooked fish.
  • Don't skip the lemon zest—it adds an intensity that lemon juice alone can't deliver, and it's the ingredient that makes people ask what makes your fish taste so bright.
  • Baking time varies wildly depending on how thick your fillets are, so watch the fish rather than the clock; opaque flesh and flaking texture are your real guides.
03 -
  • If you want deeper flavor, add a small pinch of paprika or a few capers to the lemon butter sauce—they change the entire personality of the dish without making it feel busy.
  • Room temperature fish cooks more evenly than cold fish straight from the fridge, so let your fillets sit out for five minutes before baking.

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