What Makes This Recipe So Good
Less than 20 minutes in the oven gets you delicious, mouthwatering, flavorful baked fish. Pair it with air fryer potatoes or green beans almondine for an incredible, easy meal!This recipe uses any white fish you like, which is super budget-friendly. I don’t know about you, but I am all. for. an easy, delicious recipe that’s easy to make AND easy on the wallet!Baked fish is super nutritious! Besides all of the amazing vitamins and nutrients found in fish, this recipe is naturally gluten-free and low carb, and one serving contains roughly 29 grams of protein.Any leftovers will make a fantastic lunch the next day! Refrigerate your leftover baked fish in an airtight container for 3 days max. To reheat, let the fish come to room temperature while the oven preheats to 350° Fahrenheit. When the oven’s ready, bake the fish for 8-10 minutes, until just heated through. Add a little more lemon-garlic butter if the reheated fish seems dry.
Key Ingredients
Fish – This baked fish recipe works for any type of white fish. Tilapia, halibut, cod, snapper, grouper, any white-fleshed fish will work!Lemon – I love, love, love the way the bright, crispy citrus flavor from the lemon pairs with fish. It’s classic! Of course, we step it up a little by incorporating the lemon juice into the butter, making it as rich and creamy as it is tangy.
Chef’s Tips
If you have access to fresh wild-caught fish, absolutely use it! If not, frozen fish will be just fine. Frozen fish are usually processed and frozen not long after being caught, so it’s often just as good as fish from the counter.Fish cooks really quickly, but cook times will vary from one oven to another. The thickness of your fish fillet makes a difference, too! The easiest way to tell your baked fish is ready is to check its flakiness. Insert a fork into the thickest part of the fillet at a 45° angle, then twist the fork and pull up a little. If the fish flakes easily, and the flakes are opaque, then your fish is ready! If the fish resists and is still a little translucent, keep cooking – but keep an eye on it, because it’ll cook fast!Want more flavor? Add a little rosemary, basil, paprika, Italian seasoning, or Cajun seasoning when you sprinkle the salt and pepper on the fillet.
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