Baked White Fish
A simple and delicious recipe for baked white fish that is tender, flaky, and infused with flavors of garlic, lemon, and herbs.
Ingredients
Fish and Seasoning
- 6 pieces haddock fillets (6 ounces each; can also use cod or tilapia) The hero of the dish, yielding a soft texture.
- 1 teaspoon Diamond Crystal kosher salt Enhances the fish's natural flavors.
- 1/4 teaspoon black pepper A touch of warmth without overwhelming the fish.
- 1 teaspoon garlic powder Adds a savory note that pairs perfectly with the fish.
- 1/2 teaspoon dried thyme Offers an earthy aroma and taste.
- 1/2 teaspoon paprika Gives a subtle smoky flavor and a lovely color.
Butter and Garnish
- 4 tablespoons salted butter Provides that rich, creamy texture.
- 1 tablespoon lemon juice (freshly squeezed) Brightens up the dish with a refreshing zing.
- 2 tablespoons parsley (chopped, for garnish) Adds freshness and a pop of color.
- 1 whole Lemon slices (for serving) Perfect for an extra squeeze of citrus.
Cooking Essentials
- 1 spray Olive oil spray A light coating to keep the fish moist while baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for even cooking.
- Line a baking sheet with parchment paper for easy cleanup.
- Spray the parchment lightly with olive oil to prevent sticking.
- Season the fish by sprinkling salt, pepper, garlic powder, thyme, and paprika on both sides.
Cooking
- Place the fillets on the prepared baking sheet, spacing them out evenly.
- Dollop butter on each fillet to melt over the fish.
- Drizzle lemon juice on top for a refreshing flavor.
- Bake for about 15-20 minutes until the fish is opaque and flakes easily with a fork.
Serving
- Garnish with chopped parsley for a fresh touch.
- Serve with lemon slices on the side and your favorite sides.
Notes
Use fresh fish for better flavor. Don't overbake to avoid dryness. Store any leftovers in an airtight container in the fridge for up to three days.