Baked Fish with Herbs

My neighbor Marcus knocked on the door one weeknight with a bag of fresh cod he'd bought on impulse, admitting he had no idea what to do with it. I threw together some olive oil, lemon, and garlic while he watched, and twenty minutes later we were eating at my kitchen counter, talking about how something so simple could taste so bright. That moment taught me that the best meals don't need to be complicated, just honest.

I've made this countless times on those nights when I'm too tired to think but still want something that feels intentional. The beauty is that your fish doesn't care if you're using a recipe or just going by feel, and somehow it always turns out right.

Ingredients

• White fish fillets (cod, haddock, or tilapia): Four pieces about 150 grams each, and try to pick fillets that are roughly the same thickness so they cook evenly without any dry edges.
• Olive oil: Two tablespoons, good enough to taste since it's not being cooked long.
• Fresh lemon juice: Two tablespoons squeezed by hand right before you use it, because bottled just doesn't have the same life.
• Garlic: Two cloves minced fine, maybe even slightly smashed so they release more flavor into the oil.
• Dried oregano: One teaspoon, or double that if you find fresh oregano because it's brighter and you'll want more of it.
• Salt and pepper: A teaspoon of salt and half a teaspoon of freshly ground pepper, tasted as you go because every fishmonger's idea of fresh is slightly different.
• Fresh parsley: One tablespoon chopped just before serving, it matters more than you'd think.
• Lemon wedges: For the table so everyone can adjust the brightness to their taste.

Instructions

Get your oven ready:

Turn it to 200°C (400°F) and line your baking dish with parchment paper so there's zero chance of sticking and cleanup is just one crumpled piece of paper.

Dry your fish:

Pat those fillets dry with paper towels, which matters more than it sounds because it helps them brown slightly and cook more evenly. Lay them out in the dish without overlapping.

Make the marinade:

Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until it looks unified and smells like you're about to do something right.

Coat the fish:

Drizzle the whole mixture over the fillets, making sure each piece gets some garlic bits and herb flavor on top and underneath where you can reach.

Bake:

Pop it in the oven for 15 to 20 minutes depending on your fish thickness and your oven's mood. You'll know it's done when the flesh flakes apart easily with a fork and looks opaque all the way through, not translucent anymore.

Finish and serve:

Scatter fresh parsley over the top and set lemon wedges nearby so people can squeeze more brightness on if they want it.

Save

The first time I made this for my family, my daughter who normally picks at everything asked for seconds. That's when I realized it wasn't fancy cooking that mattered, it was caring enough to taste your own food while you're making it.

Why This Works for Weeknights

There's something about knowing you can get dinner on the table in the time it takes to answer emails that changes your relationship with cooking. This dish lives in that space where you're not stressed but you're also not standing around waiting for anything to happen. The oven does the work and you get to do something else for twenty minutes.

Playing with Variations

Once you nail the basic version, you can start layering in things without making it complicated. I've had nights where I roasted cherry tomatoes alongside the fish, other times I swapped parsley for dill because that's what I had. The structure stays the same and only the flavors shift, which is exactly how a recipe should work.

Serving Ideas and Sides

The beauty of this fish is that it plays nice with almost anything on the side, so you can decide based on your mood and what needs to be used up in your kitchen. Steamed green beans feel right, so does a simple rice, and a crisp salad with vinaigrette makes the whole plate sing. I've also served it over roasted potatoes on nights when I needed something more substantial.

• Steamed vegetables take about the same time as the fish, so time them to finish together.
• A squeeze of fresh lemon over everything at the table costs nothing and tastes like you tried harder than you did.
• Serve it warm but not scalding hot, because the flavors come through better when the fish has cooled just slightly.

Save

This is the kind of recipe that proves you don't need hours in the kitchen to feel like you've done something good. Make it for yourself on a Tuesday, make it for people you love on a Friday, and watch how something this simple becomes a small tradition.

Recipe FAQ

→ What types of fish work best for this dish?

White fish fillets like cod, haddock, or tilapia are ideal due to their mild flavor and flaky texture.

→ How can I tell when the fish is fully cooked?

The fish should flake easily with a fork and appear opaque throughout when done.

→ Can I use fresh herbs instead of dried oregano?

Yes, fresh oregano or alternatives like dill and chives can be used to vary the herb profile.

→ What sides complement this baked fish?

Steamed vegetables, rice, or a crisp salad pair well as light, fresh accompaniments.

→ Is this dish suitable for gluten-free and low-carb diets?

Yes, it is naturally gluten-free and low in carbohydrates, fitting well into those dietary preferences.