Ingredients
- 4 (6-ounce) white fish fillets (such as cod, tilapia, haddock, snapper, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika (sweet or smoked)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt (or kosher salt)
- Zest of 1 lemon
- Lemon slices, for baking and serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil to prevent sticking.
2. Pat the fish fillets dry on all sides with paper towels. This helps the oil and seasonings adhere better and promotes light browning.
3. Place the fish fillets on the prepared baking sheet in a single layer, leaving a little space between each piece.
4. In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, dried thyme, paprika, black pepper, and sea salt until well combined.
5. Brush or spoon the seasoned olive oil mixture evenly over the tops and sides of each fish fillet, coating them thoroughly.
6. Zest the lemon directly over the fillets so the zest falls onto the fish, then gently pat it on so it adheres.
7. Arrange a few thin lemon slices on and around the fish fillets on the baking sheet.
8. Bake in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and is opaque throughout. Thicker fillets may take an extra 2–3 minutes.
9. If you’d like a lightly golden top, switch the oven to broil for the last 1–2 minutes of cooking, watching closely to avoid over-browning.
10. Remove the fish from the oven and let it rest for 2–3 minutes. Sprinkle with the chopped fresh parsley and an extra squeeze of fresh lemon juice, if desired.
11. Serve the baked fish immediately with your favorite sides, such as roasted vegetables, rice, quinoa, or a fresh green salad.
Notes
- You can use any mild white fish you like for this recipe; just adjust the cooking time slightly based on the thickness of the fillets.
- For best results, make sure the fish is fully thawed and patted very dry before seasoning. Excess moisture can prevent light browning.
- If you prefer, mix the spices in a small dish and season the fish first, then drizzle the olive oil over the top instead of whisking them together.
- The fish is done when it flakes easily with a fork and reaches an internal temperature of about 145°F (63°C).
- To keep this meal extra light, use only 1 tablespoon of olive oil and lightly mist the fillets with cooking spray before baking.
- This recipe pairs beautifully with lemony roasted potatoes, steamed green beans, or a simple cucumber and tomato salad.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean