Lemon Garlic Fish (Printable version)
Tender white fish fillets marinated in zesty lemon and garlic, cooked to perfection in 15 minutes.
# List of ingredients:
→ 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
# Directions:
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 ensure even coating. Let rest for at least 10 minutes and up to 30 minutes for deeper flavor.
03 - Preheat the oven to 400°F, or alternatively set a large non-stick skillet over medium heat for pan-searing.
04 - For baking: place the marinated fillets on a parchment-lined baking tray and bake for 12 to 15 minutes until the flesh turns opaque and flakes easily with a fork. For pan-searing: lay the fillets in the hot skillet and cook 3 to 4 minutes per side until golden and cooked through.
05 - Transfer the cooked fillets to serving plates, sprinkle generously with chopped parsley, and accompany each portion with a lemon wedge.
# Expert Advice:
01 -
- The lemon and garlic marinade works like a charm on almost any white fish, so you can grab whatever looks freshest at the counter.
- It goes from fridge to plate in under half an hour, which means no excuses on busy nights.
- Cleanup is almost nothing, especially if you bake it on lined parchment.
02 -
- Marinating longer than 30 minutes will make the fish mushy because the lemon juice essentially starts cooking it.
- If pan searing, pat the fillets dry before they hit the pan or you will get steam instead of a golden crust.
03 -
- Take the fish out of the fridge 10 minutes before cooking so it cooks evenly instead of being cold in the center.
- A thin fillet needs less time than a thick one, so always judge by look and feel rather than the clock.