When I need dinner on the table fast but still want something that feels special, this baked fish with garlic lemon parsley butter is what I turn to. It takes just 25 minutes and uses ingredients I always have on hand. The garlic butter melts right into the fish as it bakes, and the lemon adds brightness that balances everything out.
This works perfectly for busy weeknights, but it’s also nice enough for when you have guests over or want to make date night at home feel special.
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Baked Lemon Garlic Butter Fish
This is one of the easiest ways to cook white fish fillets, and it’s become my go-to for everything from quick Tuesday dinners to hosting friends for a casual meal. The whole thing comes together in one baking dish, so cleanup is easy.
I’ve served this for family gatherings, light summer dinners, and even Easter or Mother’s Day when I want something elegant but simple. It works with cod, halibut, or mahi-mahi, and it turns out perfectly every time. Let’s get started.
What You’ll Need to Cook
- Fish fillets – Choose pieces of uniform thickness so they cook evenly, ideally about 1 to 1.5 inches thick. I would recommend cod, halibut, or mahi-mahi.
- Fresh garlic
- Fresh parsley
- Fresh lemon
- Unsalted butter
- Olive oil
- Sea salt
- Black pepper
Ingredient Substitutes
Butter alternatives: You can substitute the butter with ghee for a richer, nuttier flavor with a higher smoke point, or use a plant-based butter alternative for a dairy-free version. Keep in mind that plant-based options may not deliver quite the same rich, creamy mouthfeel as traditional butter.
Different herbs: If parsley isn’t your favorite, fresh dill, cilantro, or basil work wonderfully with fish. Dill provides a more classic seafood pairing, while cilantro adds a slightly peppery note and basil brings sweetness.
Fish varieties: Salmon, trout, snapper, or even thick white fish like grouper all work beautifully with this preparation. Just adjust cooking time based on thickness—thicker cuts may need an extra 3-5 minutes in the oven.
How to Bake Fish with Garlic Lemon Parsley Butter Topping
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F, which is the ideal temperature for baking fish fillets quickly while keeping them moist. While the oven heats, prepare your baking dish by lightly greasing it with olive oil or a quick spray of cooking oil. I prefer using a glass or ceramic baking dish for even heat distribution, though a rimmed baking sheet works perfectly too.
Step 2: Prepare and Season the Fish
Remove your fish fillets from the refrigerator and pat them completely dry using paper towels—this is crucial for achieving good browning and helping the butter adhere properly.
Arrange the fillets in your prepared baking dish with a bit of space between each piece to ensure even cooking. Brush each fillet lightly with olive oil on both sides, then season generously with salt and pepper.
Step 3: Make the Garlic Lemon Parsley Butter
In a small mixing bowl, combine your softened butter with the minced garlic, finely chopped parsley, lemon juice, lemon zest, and salt.
Use a fork or small spatula to blend everything together until the mixture is uniformly combined and slightly fluffy. The butter should be soft enough to mix easily but not melted—if it’s too cold, you’ll have trouble incorporating the other ingredients evenly.
Divide your garlic, lemon, parsley, and butter evenly among the four fish fillets, placing a generous dollop on top of each piece. Add slices of lemon on top of the fish.
Step 4: Bake
Place your baking dish in the preheated 400°F oven and bake uncovered for 12-15 minutes. The exact timing depends on the thickness of your fillets—thinner pieces around 3/4 inch may only need 10-12 minutes, while thicker cuts up to 1.5 inches might require the full 15 minutes.
The fish is done when it reaches an internal temperature of 145°F on an instant-read thermometer and flakes easily when tested with a fork at the thickest part.
Step 5: Rest and Serve
Remove the baking dish from the oven and let the fillets rest for about 2 minutes before serving. This brief resting period allows the juices to redistribute throughout the fish.
Use a spoon to drizzle the melted garlic butter from the bottom of the pan over each fillet—this buttery sauce is absolutely delicious and shouldn’t go to waste.
How To Store Leftovers and Reheat
Allow any leftover fish to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. For best results, store any extra butter sauce separately in a small container. I don’t recommend freezing baked fish with butter topping, as the texture becomes mushy upon thawing.
To reheat, place the fish in a baking dish, cover loosely with foil, and warm in a 275°F oven for about 10-12 minutes until heated through but not dried out. Alternatively, you can gently reheat individual portions in the microwave at 50% power in 30-second intervals. Add a splash of fresh lemon juice or a small pat of butter before reheating to refresh the moisture and flavor.
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🐟 What to Serve With Baked Fish
- 🥦 Roasted Broccoli
- 🥕 Maple Glazed Carrots
- 🍠 Baked Sweet Potato
- 🧄 Grilled Garlic Bread
- 🧀 Smoked Mac and Cheese
- 🥔 Loaded Mashed Potato Casserole
Baked Fish
Ingredients
- 4 whole fish fillets 6 oz each, cod, halibut, or mahi-mahi
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Garlic Lemon Parsley Butter:
- 6 tbsp unsalted butter softened
- 4 cloves garlic minced
- 3 tbsp fresh parsley finely chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish with olive oil or cooking spray.
- Pat fish fillets completely dry with paper towels and arrange them in the prepared baking dish. Brush with olive oil and season both sides with salt and pepper.
- In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon juice, lemon zest and salt,, mixing until thoroughly incorporated.
- Divide the garlic lemon parsley butter evenly among the fish fillets, spreading it generously across the top of each piece.
- Bake uncovered for 12-15 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
- Remove from oven and let rest for 2 minutes. Spoon any melted butter from the pan over the fish before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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