Lemon Herb Fish
This lemon herb fish is baked right in the pan with everything it needs. Flaky white fillets soak up lemon, garlic, and olive oil while cherry tomatoes burst and green olives turn buttery around them. Just like the photo, the fish comes out golden on top and scattered with fresh thyme and rosemary. Light, bright, and full of Mediterranean flavor.
Why You'll Love This
One-pan dinner. Fish, tomatoes, and olives all bake together.
Flaky tender fish with a golden lemon-herb crust, just like the photo.
Anti-inflammatory ingredients: olive oil, lemon, garlic, tomatoes, and fresh herbs.
Naturally gluten-free and dairy-free.
Anti-Inflammatory & Mediterranean Recipes
Lemon Herb Fish
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories290 kcal
Ingredients
- For the Fish
- For the Pan
Instructions
- Heat the oven to 200°C (400°F). Lightly oil a large baking dish or oven-safe skillet.
- Scatter the cherry tomatoes, green olives, and lemon slices across the bottom of the dish.
- Pat the fish fillets dry and lay them over the tomatoes and olives.
- In a small bowl, whisk the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Spoon it evenly over the fish.
- Tuck the thyme and rosemary sprigs around the fish.
- Bake 14–16 minutes until the fish is opaque, flakes easily with a fork, and the tomatoes have burst.
- Spoon the pan juices over the fish, scatter fresh parsley on top, and serve with lemon wedges.
Notes & Tips
- Pat the fish dry before baking. Dry fish browns better and won't steam.
- Don't overbake. Pull the fish when it just turns opaque — it keeps cooking off the heat.
- Use firm white fish like cod, sea bass, or halibut so the fillets hold together.
- Cherry tomatoes on the vine add extra sweetness when roasted.
- Spoon the pan juices over everything right before serving. That lemony oil is liquid gold.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 6g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store leftovers in an airtight container up to 2 days.
- Reheat: warm gently in a 160°C oven for 10 minutes. The microwave can make fish rubbery.
- Freezer: not recommended. Cooked white fish turns watery after freezing.
- The Secret to Perfectly Baked Fish
- The secret is the hot oven and the tomato bed. Baking at 200°C cooks the fish fast so it stays moist and flakes in big pieces. Nestling the fillets on tomatoes and olives does two jobs: it lifts the fish slightly so hot air circulates underneath, and the tomatoes release sweet juices that steam up into the fish. Pull it the moment it turns opaque — carryover heat finishes the job.
Variations & serving ideas
- Different fish: salmon, sea trout, or prawns all work. Adjust time for thickness.
- No olives: use capers for a similar briny punch.
- Extra veg: add sliced zucchini or red onion to the pan.
- Herb options: swap thyme and rosemary for dill or basil.
- Make it a meal: serve over couscous, quinoa, or with crusty bread to soak up the juices.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Total fat | 13 g |
| Sodium | 480 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 34 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How do I know when the fish is done?
It should be opaque all the way through and flake easily when pressed with a fork. For thick fillets, 14–16 minutes at 200°C is the sweet spot.
Can I use frozen fish fillets?
Yes. Thaw them fully in the fridge overnight first, then pat very dry. Baking from frozen releases too much water and the fish steams instead of roasting.
What should I serve with lemon herb fish?
It pairs perfectly with couscous, quinoa, roasted potatoes, or crusty bread to soak up the lemony pan juices. A simple green salad keeps it light.
More questions about this recipe
How long does it take to make Lemon Herb Fish?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Lemon Herb Fish?
The key ingredients include lemon, garlic, cherry tomatoes, oregano, paprika and thyme. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store leftovers in an airtight container up to 2 days.
What oven temperature does this recipe use?
Heat the oven to 200°C (400°F).
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