Lemon Garlic Fish (Printable Version)

Light, tender white fish fillets marinated in fresh lemon juice, garlic, and herbs for a quick Mediterranean-inspired meal.

# 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 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon dried oregano or thyme

→ Garnish

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

# How To Make It:

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 to coat evenly. Let rest for 10 to 30 minutes.
03 - To bake, preheat the oven to 400°F, arrange the marinated fillets on a parchment-lined baking tray, and bake for 12 to 15 minutes until opaque and flaky. To pan-sear, heat a large non-stick skillet over medium heat and cook the fillets for 3 to 4 minutes per side until golden and cooked through.
04 - Transfer the cooked fillets to serving plates, sprinkle with chopped parsley, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • The marinade comes together in about two minutes and turns plain fillets into something that tastes like a coastal holiday.
  • It works beautifully whether you bake or pan sear, so you never feel locked into one method.
  • Clean up is minimal and the entire dish is on the table in under half an hour.
02 -
  • Do not marinate longer than 30 minutes because the acid in lemon juice will start breaking down the fish and turn it mushy.
  • Pat the fillets dry before adding the marinade so the flavors actually soak in rather than sliding off surface moisture.
03 -
  • Let your skillet get fully hot before adding the fish because a cold pan is the fastest way to end up with fillets that stick and tear.
  • Rest the cooked fish for one minute off the heat before serving so the juices redistribute and every bite stays moist.

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