White Fish Recipe
This lemon butter baked white fish is a light, flavorful dinner perfect for busy weeknights or casual entertaining. The recipe balances buttery richness with citrusy brightness for an irresistible finish.
Whether you choose cod, tilapia, or whitefish, this dish delivers on tender texture and mild taste. Ready in just 20 minutes, it’s simple enough for beginners and elegant enough for guests.
Bright and Buttery: Ingredients That Make Lemon Butter Baked White Fish Shine
- White fish fillets – Mild and flaky, white fish like cod or tilapia soak up flavor beautifully and cook quickly.
- Unsalted butter – Softened to spread easily, it melts into a rich sauce that tenderizes and flavors the fish.
- Garlic – Adds aromatic depth and a subtle kick to balance the butter’s richness.
- Salt & pepper – Classic seasonings that enhance the fish’s natural sweetness without overpowering it.
- Fresh herbs – A lively blend of parsley, oregano, or basil brings fresh, herbaceous notes to every bite.
- Lemon – Both zest and thin slices infuse the dish with citrus brightness, cutting through the butter for balance.
Easy Elegance: How to Make Lemon Butter Baked White Fish
Start by preheating the oven to 350°F and prepping your baking dish with a quick spray.
Mix softened butter with garlic, salt, pepper, herbs, and lemon zest until creamy and aromatic. Arrange the white fish fillets in a single layer, then generously brush them with the lemon-herb butter. Finish with delicate slices of lemon on top.
Bake for 15–20 minutes, or until the fish flakes easily with a fork and looks pearly and opaque.
Tips & Flavor Twists for the Perfect Baked White Fish
For a golden top and slightly crisp edges, switch the oven to broil for the last 2 minutes of cooking—but watch closely to avoid burning.
If you’re craving extra zest, add a splash of lemon juice just before serving. For spice lovers, a pinch of crushed red pepper in the butter mix brings a subtle heat. You can also experiment with other herbs like dill or thyme depending on what you have on hand.
Serving it with steamed vegetables, couscous, or a light salad turns this dish into a well-rounded, effortless dinner.
Keep It Fresh: Storing Your Leftover White Fish
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, place the fish in a 300°F oven for about 10 minutes to warm through gently without drying it out. Avoid microwaving, which can toughen the delicate fish and dull the bright lemon flavors.
For longer storage, wrap the cooled fillets tightly in foil and freeze for up to one month. Thaw overnight in the fridge before reheating for best texture.
Lemon Butter Baked White Fish
Ingredients
- 1 teaspoon salt
- ¼ cup unsalted butter softened
- 2 tablespoons minced fresh herbs such as parsley, basil, or oregano
- 4 white fish fillets 6 ounces each; e.g., cod, tilapia, or whitefish
- 2 cloves garlic minced
- ½ teaspoon ground black pepper
- 1 lemon zested and thinly sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter with garlic, salt, pepper, lemon zest, and the finely chopped herbs, blending thoroughly until a smooth mixture forms.
- Lightly coat a 3-liter baking dish with cooking spray, then arrange the fish fillets in a single, even layer.
- Generously spread the prepared butter mixture across the surface of each fillet. Lay the thin lemon slices over the top.
- Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.