Lemon Garlic Fish (Print View)
Tender fish fillets in zesty lemon garlic marinade, ready 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 - ½ tsp freshly ground black pepper
07 - ½ tsp dried oregano or thyme
→ Garnish
08 - 2 tbsp 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 each fillet to coat evenly. Let rest 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 set 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 12–15 minutes until the flesh turns opaque and flakes easily with a fork. For pan-searing: place fillets in the hot pan and cook 3–4 minutes per side until golden and cooked through.
05 - Transfer the cooked fillets to serving plates, sprinkle with chopped parsley, and accompany each portion with a lemon wedge.
# Expert Tips:
01 -
- The marinade doubles as the flavor base, so you get maximum taste with almost zero extra effort.
- It works beautifully with whatever white fish is on sale, making it as kind to your wallet as it is to your schedule.
02 -
- Do not marinate longer than thirty minutes because the acid in the lemon will start to break down the fish and turn it mushy.
- Letting the skillet get fully hot before adding the fillets is the secret to getting that golden crust instead of a pale, steamed look.
03 -
- If pan searing, resist the urge to move the fish around in the pan because letting it sit undisturbed is what builds that gorgeous golden crust.
- A light coating of olive oil on the baking tray prevents sticking even with lean fish like cod, so do not skip that step.