Lemon and Garlic Butter Baked Fish
Updated: 21 hours ago
This Lemon and Garlic Butter Baked Fish is one of the easiest ways to prepare tender, flaky white fish. Baked in a silky lemon butter sauce with garlic and fresh thyme, it's naturally gluten-free, full of flavour and ready in just 20 minutes. Serve with rice, quinoa, vegetables or your favourite salad for a delicious, fuss-free dinner.
About Lemon and Garlic Butter Baked Fish
This recipe was passed down to me by my brother, who is a chef. He loves using perch or bass fillets because their delicate flavour allows the lemon and garlic butter sauce to shine. I've also made it with barramundi, which works beautifully.
The fish is coated in a simple sauce of melted butter, garlic, fresh thyme and lemon juice, then baked until tender and flaky. With just a handful of ingredients and very little preparation, it's an easy gluten-free dinner that feels a little special.
Watch How to Make Lemon and Garlic Butter Baked Fish
Helpful Tips
Choose your favourite white fish.
Barramundi, snapper, cod, perch or bass all work beautifully. See the Recipe Note for more guidance.
Use fresh lemon juice.
Freshly squeezed lemon juice gives the butter sauce its lovely, bright flavour.
Check the fish as it bakes.
Thicker fillets may need slightly longer than 15 minutes. The fish should be opaque and flake easily with a fork.
Make it dairy-free.
Use a suitable dairy-free butter in place of regular butter.
Leftovers.
Allow the fish to cool, then refrigerate in an airtight container for up to 2 days. Reheat gently until steaming hot to avoid drying it out.
What to Serve With Lemon and Garlic Butter Baked Fish
This baked fish is delicious with rice, quinoa, vegetables or a fresh salad.
Lemon and Garlic Butter Baked Fish
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Recipe Category: Dinner / Main Course
Recipe Cuisine: Mediterranean-inspired
INGREDIENTS
Baked Fish
4 white fish fillets, approximately 180 g each
2 tablespoons butter
1 tablespoon freshly minced garlic
1 tablespoon fresh thyme leaves
60 mL (¼ cup) freshly squeezed lemon juice
Sea salt and freshly ground black pepper, to taste
Optional Garnishes
4 thin lemon slices
Fresh parsley leaves
INSTRUCTIONS
1. Preheat the Oven and Prepare the Sauce
Preheat the oven to 200°C fan-forced or 220°C conventional.
Melt the butter in a small frying pan, then add the garlic, thyme and lemon juice. Whisk to combine, creating a creamy sauce.
2. Prepare the Fish
Line a baking dish with baking paper and place the fish fillets inside.
Pour the lemon and garlic butter sauce over the fillets. Using tongs, turn the fish over to coat both sides evenly.
Season with sea salt and freshly ground black pepper. If using, place a thin slice of lemon over each fillet.
3. Bake
Place the fish into the preheated oven and bake for 15 minutes, or until cooked through.
The fish should be opaque and flake easily with a fork.
In the meantime, prepare a side dish of your choice.
4. Serve
Remove the fish from the oven, garnish with fresh parsley leaves if preferred, and serve with your favourite side dish.
Recipe Note: Choosing White Fish
Barramundi is my personal favourite, although perch and bass are excellent alternatives. Snapper and cod also work well.
Barramundi fillets are often thicker, so they may require slightly longer cooking. The fish should be opaque and flake easily with a fork.
Recipe Note: Dairy-Free Alternative
Replace the 2 tablespoons of regular butter with an equal amount of suitable dairy-free butter.
Use either regular butter or dairy-free butter, not both.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos for @CreateCookShare
Was a big hit even with the ones who don't normally like fish.
Love this fish. So easy and i added capers for extra zing! It's the only way my family will eat fish now. Thank you.