Baked Fish Lemon Butter (Printable Version)

Light baked white fish enhanced by a zesty lemon butter sauce for a flavorful meal.

# What You Need:

01 - 4 white fish fillets (about 5.3 oz each), such as cod, haddock, or tilapia

02 - 1/2 teaspoon salt

03 - 1/4 teaspoon black pepper

04 - 1/4 cup unsalted butter, melted

05 - 2 tablespoons fresh lemon juice (about 1 lemon)

06 - 1 teaspoon lemon zest

07 - 2 cloves garlic, minced

08 - 2 tablespoons fresh parsley, chopped

09 - 1/2 teaspoon paprika (optional)

10 - Lemon slices

11 - Extra chopped parsley

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.

02 - Pat fish fillets dry with paper towels and season both sides with salt and black pepper.

03 - Place the fillets in a single layer in the prepared baking dish.

04 - In a small bowl, mix melted butter, lemon juice, lemon zest, minced garlic, chopped parsley, and paprika if using.

05 - Pour the lemon butter sauce evenly over the fish fillets.

06 - Top each fillet with a lemon slice.

07 - Bake for 15 to 20 minutes until the fish is opaque and flakes easily with a fork.

08 - Remove from oven, garnish with extra parsley, and serve immediately.

01 -

It's ready from fridge to table in 30 minutes, which means you can actually relax before guests arrive.
The lemon butter sauce does all the heavy lifting—your fish stays tender while tasting restaurant-worthy.
One pan, one bowl, and somehow you feel like a real cook.

02 -

Drying the fish is non-negotiable—I learned this by making soggy fillets twice before realizing that paper towel step was there for a reason.
Don't overbake it out of fear; fish continues cooking slightly after it comes out of the oven, so pull it out the moment it flakes.

03 -

If you want a briny edge, add a pinch of capers or a sprinkle of fleur de sel right before serving.
Make the butter sauce while the oven preheats so you're literally pouring it over the fish and closing the door—no standing around wondering if you're doing it right.