Baked Fish with Lemon Butter (Printable)
Tender white fish fillets baked with a bright lemon butter sauce and fresh herbs for a flavorful dish.
# What You Need:
→ Fish
01 - 4 white fish fillets (5-6 ounces 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 (approximately 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
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fish fillets in a single layer.
02 - Pat fish fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Arrange fillets in the prepared dish.
03 - In a small bowl, whisk together melted butter, fresh lemon juice, lemon zest, and minced garlic until well combined.
04 - Pour the lemon butter sauce evenly over the seasoned fish fillets ensuring full coverage.
05 - Bake for 15 to 20 minutes or until the fish is opaque throughout and flakes easily with a fork. Adjust cooking time based on fillet thickness.
06 - Remove from oven, sprinkle chopped parsley over fish, and garnish with lemon slices. Serve immediately, spooning pan juices over the fillets.
# Expert Hints:
01 -
- Dinner is ready in 30 minutes without any fussing or complicated steps.
- The lemon butter is silky and absorbs into tender fish, making every bite taste restaurant-quality with minimal effort.
- It feels elegant enough to cook for guests but honest enough to make for yourself on a Tuesday.
02 -
- Don't skip drying the fish—even a little moisture on the surface will steam the fish instead of letting it cook gently, and the texture suffers.
- Watch the oven timer closely in the last few minutes; overcooked fish can't be rescued, but slightly undercooked fish will keep cooking a little after you pull it out.
03 -
- Buy fish the day you're cooking it if possible, and ask the fishmonger to remove any pin bones—it's a small kindness that makes eating the fish so much easier.
- Room-temperature fillets cook more evenly than cold ones straight from the fridge, so let them sit on the counter for 10 minutes while you preheat the oven.