Lemon Garlic Fish Fillets (Printable Version)
Tender white fish fillets marinated in zesty lemon and garlic, oven-baked or pan-seared to perfection in under 30 minutes.
# What You'll Need:
→ Fish
01 - 4 boneless white fish fillets (cod, haddock, or tilapia), about 5 oz each
→ Marinade
02 - 3 tablespoons fresh lemon juice
03 - 2 tablespoons extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon dried oregano or thyme
→ Garnish
08 - 2 tablespoons fresh parsley, finely chopped
09 - 4 lemon wedges
# Method:
01 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sea salt, black pepper, and dried oregano or thyme until well combined.
02 - Arrange the fish fillets in a shallow dish and pour the marinade over them, turning each fillet to coat evenly. Let rest for at least 10 minutes, or up to 30 minutes for deeper flavor.
03 - Preheat the oven to 400°F if baking, or set a large non-stick skillet over medium heat if pan-searing.
04 - For baking: place the marinated fillets on a parchment-lined baking tray and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork. For pan-searing: lay the fillets in the hot pan and cook 3 to 4 minutes per side until golden and cooked through.
05 - Transfer the cooked fillets to serving plates, sprinkle with chopped parsley, and accompany each portion with a lemon wedge.
# Chef's Tips:
01 -
- The marinade doubles as a dressing, so you get maximum flavor with almost zero extra effort.
- It works with literally any white fish on sale at the store, no fancy sourcing required.
- Cleanup is minimal since everything cooks in one pan or on one tray.
02 -
- Do not marinate longer than 30 minutes, because the acid in lemon juice will start breaking down the fish and turn it mushy.
- Patting the fillets dry before marinating helps the flavors absorb more evenly instead of sliding right off.
03 -
- Take the fish out of the fridge 10 minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- A thin fillet needs less time than you think, so start checking for doneness a minute early to avoid dryness.