Lemon Butter Baked White Fish is a quick, flavorful dinner that brings bright citrus and rich butter together for an unforgettable bite. Perfect for weeknights or a fuss-free weekend meal.
With just a handful of fresh ingredients, this baked fish stays tender and flaky every time. It’s a guaranteed crowd pleaser that highlights the delicate taste of any mild white fish.
Key Ingredients for Lemon Butter Baked White Fish
- White fish fillets — Mild, flaky fish like tilapia, cod, or whitefish that soak up the buttery lemon goodness.
- Unsalted butter — Adds rich, velvety flavor that keeps the fish moist and tender.
- Garlic — Infuses every bite with subtle warmth and aromatic depth.
- Fresh herbs — Parsley, oregano, or basil bring freshness and a hint of earthy brightness.
- Lemon — Zested and sliced to deliver citrus zing that cuts through the butter perfectly.
- Salt & pepper — Simple seasoning that brings the flavors together seamlessly.
Quick Steps for Lemon Butter Baked White Fish
Preheat the oven to 350°F and get your baking dish ready. In a bowl, blend softened butter with minced garlic, salt, pepper, fresh herbs, and lemon zest. Arrange the white fish fillets in a single layer in the dish and brush them generously with the butter mixture. Top each fillet with thin lemon slices for extra flavor as they bake. Pop it in the oven and bake until the fish is opaque and flakes easily, about 15–20 minutes.
Tips to Make It Even Better
To make the most of Lemon Butter Baked White Fish, always use the freshest fish you can find. Let the butter soften at room temperature for smoother mixing and more even spreading. If you love extra zest, squeeze fresh lemon juice over the baked fish just before serving. For a twist, swap the herbs for dill or chives, or add a sprinkle of paprika for a subtle kick of warmth. Pair this dish with a crisp green salad, roasted vegetables, or fluffy rice to soak up every drop of that luscious lemon butter sauce.
Keeping Leftovers Fresh and Delicious
If you have leftover Lemon Butter Baked White Fish, store it in an airtight container in the fridge for up to two days. Reheat gently in the oven at a low temperature to prevent the fish from drying out, or enjoy it cold, flaked over a fresh salad. This fish doesn’t freeze as well once cooked, so it’s best savored fresh for maximum flavor and texture.
White Fish Recipe
Ingredients
- ¼ cup unsalted butter softened
- 1 lemon zested and thinly sliced
- 1 teaspoon salt
- 2 tablespoons minced fresh herbs such as parsley basil, or oregano
- 2 cloves garlic minced
- ½ teaspoon pepper
- 4 white fish fillets 6 ounces each, such as cod, whitefish, or tilapia
Instructions
- Preheat the oven to 350°F. Combine the softened butter, minced garlic, salt, pepper, fresh herbs, and lemon zest in a small mixing bowl until fully incorporated. Lightly grease a 3L baking dish with cooking spray and arrange the fish fillets in a single layer. Generously spread the prepared butter mixture over each fillet and top with thin lemon slices. Bake for 15–20 minutes or until the fish flakes effortlessly with a fork.