Lemon Garlic Fish (Printer-friendly)

Tender white fish fillets marinated in fresh lemon juice, garlic, and aromatic herbs. A light Mediterranean-inspired dish ready in just 25 minutes.

# What You’ll Need:

→ Fish

01 - 4 boneless white fish fillets (cod, haddock, or tilapia), about 5 oz each

→ Marinade

02 - 3 tbsp fresh lemon juice
03 - 2 tbsp extra-virgin olive oil
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp dried oregano or thyme

→ Garnish

08 - 2 tbsp fresh parsley, finely chopped
09 - 4 lemon wedges

# How to Make It:

01 - In a small bowl, whisk together the fresh lemon juice, extra-virgin 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 ensure even coating. Allow to marinate for at least 10 minutes, or up to 30 minutes for deeper flavor.
03 - Preheat the oven to 400°F if baking, or heat a large non-stick skillet over medium heat if pan-searing.
04 - For baking: arrange the marinated fillets on a parchment-lined baking tray and bake for 12–15 minutes until the fish is opaque and flakes easily with a fork. For pan-searing: place the fillets in the hot skillet and cook for 3–4 minutes per side until golden and cooked through.
05 - Transfer the cooked fillets to serving plates, sprinkle with finely chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting so you can focus on not overcooking the fish, which is really the only thing you need to worry about.
  • It works with almost any white fish you can find on sale, making it budget friendly and endlessly adaptable.
02 -
  • Do not marinate longer than thirty minutes because the acid in lemon juice will start breaking down the fish and turn it mushy.
  • Fish is done the moment it flakes easily with a fork, and pulling it off heat just before it looks fully done saves it from drying out.
03 -
  • If pan searing, resist the urge to move the fish around and let it develop a proper crust before flipping.
  • A dry white wine like Pinot Grigio in your glass alongside this dish makes the whole meal taste more intentional.

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