Lemon Garlic Fish (Printable Format)

Tender fish fillets marinated in fresh lemon and garlic, oven-baked or pan-seared to perfection in 25 minutes.

# What You 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 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp dried oregano or thyme

→ Garnish

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

# How-To Steps:

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 to coat evenly. Let the fillets marinate for at least 10 minutes and up to 30 minutes for deeper flavor.
03 - Preheat the oven to 400°F (200°C) if baking, or heat a large non-stick skillet over medium heat if pan-searing.
04 - For baking: arrange the marinated fillets on a lined baking tray and bake for 12 to 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 to 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 alongside.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, so you barely have to think once the fish hits the pan or oven.
  • It works with almost any white fish you have on hand, and I have tested it with everything from cod to swai.
  • Cleanup is minimal, especially if you line your baking tray with parchment paper first.
02 -
  • Do not marinate longer than 30 minutes or the acid in the lemon will start to cure the fish and change its texture to something rubbery.
  • If pan searing, make sure the skillet is fully hot before adding the fillets, because a cold pan guarantees sticking.
  • Check for small pin bones even on fillets labeled boneless, because biting into one will ruin an otherwise perfect bite.
03 -
  • Pat the fillets completely dry with paper towels before marinating so the liquid actually absorbs instead of sliding off wet skin.
  • Let the cooked fish rest for one minute before serving so the juices redistribute and the texture stays tender.

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