Lemon Garlic Fish (Printable)

Tender fish fillets marinated in fresh lemon and garlic, 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 - 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:

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 each fillet to coat evenly. Allow to marinate for at least 10 minutes, or up to 30 minutes for deeper flavor.
03 - Preheat the oven to 400°F if baking, or heat a large non-stick skillet over medium heat if pan-searing.
04 - For oven baking: Arrange the marinated fillets on a parchment-lined baking tray and bake for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork. For pan-searing: place fillets in the hot pan and cook for 3 to 4 minutes per side until golden brown and cooked through.
05 - Transfer the cooked fillets to serving plates, sprinkle generously with chopped fresh parsley, and accompany each portion with a lemon wedge.

# Expert Advice:

01 -
  • The marinade doubles as a finishing sauce so you get bold flavor without extra work or dirty dishes.
  • It works with literally any white fish on sale which means your wallet stays happy too.
02 -
  • Marinating beyond thirty minutes will turn the fish mushy as the lemon juice essentially starts cooking it raw like ceviche.
  • Overcooking by even two minutes is the difference between silky tender fillets and dry chewy disappointment so check early.
03 -
  • Pat the fillets completely dry with paper towels before marinating so the mixture adheres rather than sliding off wet skin.
  • Let the cooked fish rest for one minute off the heat before serving so the juices redistribute and every bite stays moist.

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