Description
A vibrant Mediterranean dish featuring flaky white fish baked with bright lemon and aromatic herbs. Finished with a tangy herb vinaigrette for a quick, restaurant-quality meal.
Ingredients
White fish fillets (cod, mahi mahi, barramundi, sea bass, grouper, or tilefish) (4, 6 oz each)
Extra virgin olive oil (3 tbsp + more for drizzling)
Kosher salt (to taste)
Freshly cracked black pepper (to taste)
Meyer lemons (2, 1 thinly sliced; 1 zested and juiced)
Fresh rosemary (2-3 sprigs + 1 tsp finely minced)
Fresh thyme (2-3 sprigs + 1 tsp finely minced)
Garlic clove (1, finely minced or grated)
Fresh parsley (1 tbsp finely minced)
Instructions
Preheat oven to 425°F (220°C)
Pat each fillet very dry with paper towels
Line a baking sheet with parchment paper and drizzle lightly with olive oil
Place the fillets on the prepared sheet, spacing them evenly
Drizzle each fillet with a bit more olive oil and season both sides with salt and pepper
Layer lemon slices over each fillet
Scatter rosemary and thyme sprigs on top
Drizzle additional olive oil over the herbs and lemon slices to keep them moist
Bake for 12 minutes or until fish flakes easily
Meanwhile, whisk vinaigrette: mix 2 tbsp remaining olive oil, 1 tbsp lemon juice, lemon zest, 1 tsp minced rosemary, 1 tsp minced thyme, 1 tbsp minced parsley, and minced garlic
Adjust vinaigrette seasoning with salt and pepper
Once fish is done, drizzle with vinaigrette or serve it on the side
Notes
Use parchment paper for easy cleanup
Adjust salt and pepper to your preference
Fresh herbs make the dish more flavorful but can be substituted with dried equivalents
Serve immediately while fish is crisp
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fish fillet with vinaigrette
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 60mg