The secret to this juicy baked fish recipe is in the quick marinade with spices, garlic, fresh basil, a little citrus, and extra virgin olive oil. Works great with any white fish, like halibut, cod, halibut, snapper, and beyond.
We often forget that, just like chicken and meat, fish can benefit from a little time in a tasty marinade. As long as you keep the acid low and the marinating time short, marinating a firm fish or a fish fillet like halibut or cod for just 30 minutes can do some good.
The marinade infuses the fish with all sorts of mouthwatering flavors. And, just like cooking fish in foil, it prevents the fish from drying out. Today’s tender baked fish recipe could not be any easier to make. I used halibut fillet, but any other white fish will work.
I add the fish and the marinade over a bed of colorful bell peppers and shallots, and bake for about 15 minutes. Easy! My family loved this baked fish with lemon rice and a big bowl of Greek salad.
Table of Contents
What’s in the Fish Marinade?
You’ll notice that I kept the citrus portion low, using the juice of 1 lemon (2 tablespoons of citrus) to 6 tablespoons of extra virgin olive oil.
- Garlic: 10 fresh garlic cloves. I like to mince the garlic as finely as I can for maximum flavor.
- Fresh basil: 15 fresh basil leaves, sliced into ribbons. The combination of fragrant fresh basil with the warm spices packs this baked fish recipe with great flavor. If you don’t have basil, you can use parsley, cilantro, dill, or thyme to your liking.
- Spices: A trio of dried oregano, coriander, and paprika.
- Citrus: Juice of 1 lemon, which is about 2 tablespoons of citrus. If you like, you can switch it out for lime, white wine, or a mild-tasting vinegar.
- Extra virgin olive oil: I used 6 tablespoons of Private Reserve Greek extra virgin olive oil. Because the fish bakes with the marinade, it’s important to use a tasty oil that enhances the flavor of the fish.
How Long to Marinate Fish?
In general, it’s safe to marinate a fish fillet like halibut or even a flaky fish like cod for 30 minutes or so refrigerated. If you’re marinating a fairly thick fish steak like a tuna fish steak or a swordfish steak, you may go for 1 to 2 hours of marinating. Always keep your marinated fish in the fridge.
How to Make this Baked Fish Recipe
There really are two steps to this fish fillet recipe: Marinate and bake. Here’s how it’s done:
- Marinate the fish. Pat a 2 pound fish fillet dry and season with salt and pepper on both sides. Place in a large zip-top bag. Add 1 1/2 teaspoons dried oregano, 1 teaspoon coriander, 1 teaspoon paprika, 10 minced garlic cloves, 15 sliced basil leaves, 6 tablespoons olive oil, and the juice of 1 lemon. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge.
- Meanwhile, get ready to bake. Preheat your oven to 425°F. Arrange 2 sliced bell peppers and 2 sliced shallots in the bottom of a 9×13-inch baking dish.
- Bake the fish: Place the fish on top and pour the marinade over it. Bake in heated oven for 15 minutes, or until the fish flakes easily with a fork.
What to Serve with Baked Fish
Serve baked fish immediately with your favorite grain or lemon rice and a side of Greek salad, white bean salad, or herbed zucchini.
More Baked Fish Recipes
Here are some easy recipes for cooking fish in the oven:
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Ingredients
- 2 pounds fish fillet (like halibut or cod)
- Kosher salt
- Black pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 10 garlic cloves, minced
- 15 basil leaves, thinly sliced
- 6 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 bell peppers, any color, sliced
- 2 shallots, peeled and sliced
Instructions
- Season the fish. Pat the fish dry and season with salt and pepper on both sides. Place in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, olive oil, and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Meanwhile, get ready to bake. Preheat your oven to 425°F. Arrange the bell peppers and shallots in the bottom of a 9×13-inch baking dish.
- Bake the fish: Place the fish on top and pour the marinade over it. Bake in heated oven for 15 minutes, or until the fish flakes easily with a fork.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How long to marinate fish: I used halibut fillet in this recipe and I typically marinate it about 30 minutes. Thicker fish steaks, like tuna or swordfish, can marinate for 1 to 2 hours, but that is not the kind of fish I would recommend for this recipe.
- How to know if your fish is cooked? Your fish should be opaque and should flake easily with a fork at the thickest part. You can also use an instant read thermometer, which should register 145°F.
Nutrition
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*This post has recently been updated with new information for the readers’ benefit.
Suzy, as always, you are amazing and your recipes are changing my life for the better! I made this with Mahi, your lemon rice (WOW!!!!!) and white bean salad!
That is great to hear, Noelle!! Thanks so much!
This was an incredible dinner! So delicious and easy to make!
Simple and so flavorful! I love how it all came together. Thanks.
This was so incredibly delicious and packed with flavor. I am definitely making this again!
Yay! Thank you so much, Lauren!
Delicious and quick! Exactly what I need for dinner tonight!
Yay! Happy to hear you liked it!
Looks delicious! Can’t wait to try it!
Please do and let me know what you think 🙂
WOW! This looks absolutely amazing!! YUM!
Thank you! Enjoy!
Wow! Now this is gorgeous! I bet the flavor is amazing. 🙂
I know for sure this tender baked fish would be a huge hit in my house!
Considering that we have to be limiting social interactions, especially restaurants. I’m bookmarking this as a fave recipe for home cooking. Also, just wanted to say that I disagree with some of the comments. It’s actually nice reading tips and recommendations on how to cook the fish first (as you did in the post). And then having the recipe at the bottom so that we are ready to start cooking! That way, when we start, we are more ready to properly cook this. I personally wouldn’t change anything.
This is everything a gourmet meal should be, and then some! Looks too good to pass up, indeed!
Made this tonight with the lemon rice pilaf linked to this recipe and it was all so so amazing!!! We used perch instead since it was what I had in my freezer and I will definitely be making this again. Yum!
Thanks so much, Lauren!
Why not post the recipe first and then tell your long story below. That was anyone who is really interested can continue to that part. Kind of like writing a news article. Headline first, important stuff second, and then the details.
At least there were a bunch of ads the whole way thru to keep me entertained…. SMH
Hello, Jeff. If you kindly look at the very top of the post, you’ll find a “to recipe” button which takes you directly to the recipe. Otherwise, the article here is all related to the recipe and is written for the benefit of those looking to learn about properly baking fish.
SMH right back at you, Boomer!
As always, simple and delicious! Thanks Suzi!!!
So glad you enjoyed it! thank you for sharing.
Ignore request re offering recipe-only print option. I figured it out–
Is it possible to present the recipe ONLY for printing purposes?- or provide it as an option? I’ve just discovered you, and love your offerings-