Name: Simple Baked Fish Fillet Recipe
Ingredients: 4 (6-ounce) white fish fillets, about 1-inch thick – The star of the show. Choose a firm, mild white fish like cod, halibut, haddock, or even tilapia. The 1-inch thickness is key to ensuring it cooks evenly without drying out.; 3 tablespoons unsalted butter, melted – This creates the rich, luscious sauce that coats the fish, keeping it moist and adding a beautiful depth of flavor. Using unsalted butter allows you to control the final saltiness of the dish.; 3 tablespoons extra virgin olive oil – Olive oil partners with the butter to create a well-rounded sauce. It adds a fruity, peppery note and helps prevent the butter from browning too quickly at a higher oven temperature.; 4 cloves garlic, minced – Freshly minced garlic is non-negotiable here. It infuses the entire dish with a pungent, aromatic flavor that is the backbone of the sauce.; 1 teaspoon dried oregano – This herb adds a warm, slightly peppery, and earthy undertone that pairs wonderfully with both lemon and fish.; 1/2 teaspoon paprika – More for color than for intense heat, sweet paprika gives the fish fillets a beautiful, appetizing golden-reddish hue as they bake.; 1/4 teaspoon black pepper, freshly ground – Freshly ground pepper provides a more potent and complex flavor than its pre-ground counterpart, adding a touch of spice to cut through the richness.; 1 teaspoon kosher salt – Essential for bringing all the other flavors to life. Kosher salt’s larger flakes dissolve and distribute more evenly.; 1 large lemon – You’ll use the entire lemon. Half will be juiced for the sauce to provide a bright, acidic kick, and the other half will be thinly sliced to lay over the fish, infusing it with even more citrus aroma as it bakes.; 2 tablespoons fresh parsley, chopped – Added at the end, fresh parsley brings a burst of fresh, clean, and slightly peppery flavor that brightens up the finished dish and adds a pop of vibrant green color.

Ingredients

Scale

4 (6-ounce) white fish fillets, about 1-inch thick – The star of the show. Choose a firm, mild white fish like cod, halibut, haddock, or even tilapia. The 1-inch thickness is key to ensuring it cooks evenly without drying out.
3 tablespoons unsalted butter, melted – This creates the rich, luscious sauce that coats the fish, keeping it moist and adding a beautiful depth of flavor. Using unsalted butter allows you to control the final saltiness of the dish.
3 tablespoons extra virgin olive oil – Olive oil partners with the butter to create a well-rounded sauce. It adds a fruity, peppery note and helps prevent the butter from browning too quickly at a higher oven temperature.
4 cloves garlic, minced – Freshly minced garlic is non-negotiable here. It infuses the entire dish with a pungent, aromatic flavor that is the backbone of the sauce.
1 teaspoon dried oregano – This herb adds a warm, slightly peppery, and earthy undertone that pairs wonderfully with both lemon and fish.
1/2 teaspoon paprika – More for color than for intense heat, sweet paprika gives the fish fillets a beautiful, appetizing golden-reddish hue as they bake.
1/4 teaspoon black pepper, freshly ground – Freshly ground pepper provides a more potent and complex flavor than its pre-ground counterpart, adding a touch of spice to cut through the richness.
1 teaspoon kosher salt – Essential for bringing all the other flavors to life. Kosher salt’s larger flakes dissolve and distribute more evenly.
1 large lemon – You’ll use the entire lemon. Half will be juiced for the sauce to provide a bright, acidic kick, and the other half will be thinly sliced to lay over the fish, infusing it with even more citrus aroma as it bakes.
2 tablespoons fresh parsley, chopped – Added at the end, fresh parsley brings a burst of fresh, clean, and slightly peppery flavor that brightens up the finished dish and adds a pop of vibrant green color.

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Instructions

Prepare the Oven and Baking Dish: Begin by preheating your oven to 400°F (200°C). This high heat is crucial for cooking the fish quickly, ensuring the outside gets a slight golden crust while the inside remains perfectly flaky and moist. Lightly grease a 9×13-inch baking dish or a similarly sized oven-safe pan with a small amount of olive oil or cooking spray to prevent the fish from sticking.
Pat the Fish Fillets Dry: Using paper towels, gently pat each fish fillet on all sides until it is as dry as possible. This step is critically important. Removing excess surface moisture is the secret to preventing the fish from steaming in the oven, which can lead to a soft, sometimes mushy texture. A dry surface allows the fish to bake and develop a beautiful, delicate crust. Arrange the dried fillets in the prepared baking dish in a single layer, ensuring they are not overlapping.
Create the Lemon-Garlic Butter Sauce: In a small bowl, whisk together the melted unsalted butter, extra virgin olive oil, minced garlic, dried oregano, paprika, kosher salt, and freshly ground black pepper. Squeeze the juice from half of the lemon directly into the bowl and continue to whisk until all the ingredients are thoroughly combined into a fragrant, emulsified sauce.
Season the Fish: Pour the prepared lemon-garlic butter sauce evenly over the fish fillets in the baking dish. Use a spoon or a pastry brush to ensure each fillet is completely coated on all visible surfaces. This sauce will not only flavor the fish but also protect it during baking, keeping it exceptionally tender.
Add Lemon Slices: Take the remaining half of the lemon and cut it into thin slices. Arrange these lemon slices on top of each fish fillet. As the fish bakes, the heat will release the oils and juice from these slices, infusing the fillets with an extra layer of bright, zesty citrus flavor and aroma.
Bake to Perfection: Place the baking dish in the preheated oven and bake, uncovered, for 12-15 minutes. The exact cooking time will depend on the thickness of your specific fish fillets. The fish is done when it is opaque all the way through and flakes easily when gently prodded with a fork. You should be able to see the layers of the fish separate with minimal effort. Be careful not to overcook, as this is the primary cause of dry, tough fish.
Garnish and Rest: Once cooked, carefully remove the baking dish from the oven. Garnish the fillets generously with the chopped fresh parsley. The residual heat will wilt the parsley slightly, releasing its fresh, vibrant flavor. Let the fish rest in the baking dish for 2-3 minutes before serving. This allows the juices to redistribute throughout the fillets, resulting in a more flavorful and moist final product. Serve immediately, spooning any extra sauce from the bottom of the pan over the fillets.

Nutrition

Serving Size: one normal portion
Calories: 380
Carbohydrates: 2g
Protein: 35g