20 Crispy Baked Fish Recipes Delicious

Nothing beats that satisfying crunch of perfectly crispy fish—especially when it comes straight from your oven! Whether you’re craving quick weeknight dinners or impressive weekend meals, these baked fish recipes deliver all the texture and flavor without the fuss of frying. Get ready to discover 20 delicious ways to enjoy crispy fish that will have everyone asking for seconds. Let’s dive in!

Garlic Butter Baked Salmon

Cooking salmon doesn’t have to be intimidating, and this garlic butter baked version is the perfect place to start. Creating perfectly flaky fish with a rich, savory sauce is simpler than you might think. Let me walk you through each step methodically so you end up with restaurant-quality results right from your own oven.

Ingredients

– 1 pound of fresh salmon fillets
– 3 tablespoons of softened butter
– 3 minced garlic cloves
– A good squeeze of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– A generous pinch of salt
– A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Place the salmon skin-side down on the prepared baking sheet.
4. Season both sides of the salmon evenly with salt and black pepper.
5. In a small bowl, mix together the softened butter, minced garlic, and lemon juice until well combined.
6. Spread the garlic butter mixture evenly over the top of each salmon fillet.
7. Bake the salmon in the preheated oven for 12-15 minutes, until the internal temperature reaches 145°F.
8. Remove the baking sheet from the oven and let the salmon rest for 3 minutes before serving.
9. Sprinkle the chopped fresh parsley over the top of the salmon.

Perfectly baked salmon emerges with a moist, flaky interior that practically melts in your mouth. The garlic butter creates a rich, savory crust that complements the natural sweetness of the fish beautifully. Try serving it over a bed of lemon rice or with roasted asparagus for a complete meal that feels both elegant and comforting.

Lemon Herb Crusted Cod

Gently baking cod with a crispy lemon-herb crust transforms this simple fish into an elegant weeknight dinner that feels restaurant-worthy. Let’s walk through each step together so you can achieve perfectly flaky fish with a golden, flavorful topping every single time.

Ingredients

– 4 cod fillets (about 6 ounces each)
– 1 cup of panko breadcrumbs
– 2 lemons
– A couple of tablespoons of fresh parsley, chopped
– A couple of tablespoons of fresh dill, chopped
– 3 tablespoons of olive oil
– A pinch of salt
– A pinch of black pepper
– A splash of water (about 1 tablespoon)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the cod fillets completely dry with paper towels to help the crust adhere better.
3. Zest both lemons and juice one lemon into a medium bowl.
4. Add the panko breadcrumbs, chopped parsley, chopped dill, 2 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper to the bowl with the lemon zest and juice.
5. Mix everything together until the breadcrumbs are evenly moistened.
6. Place the cod fillets on the prepared baking sheet.
7. Brush the top of each fillet lightly with the remaining 1 tablespoon of olive oil.
8. Press the breadcrumb mixture firmly onto the top of each cod fillet, covering the surface evenly.
9. Bake in the preheated oven for 12–15 minutes, until the crust is golden brown and the fish flakes easily with a fork.
10. Let the cod rest on the baking sheet for 2 minutes before serving to allow the juices to redistribute.

Unbelievably flaky and moist inside, the cod contrasts beautifully with the crunchy, herbaceous crust that bursts with bright lemon flavor. Try serving it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that’s as visually appealing as it is delicious.

Parmesan Crusted Tilapia

You’ll find this parmesan crusted tilapia surprisingly simple to master, even if you’re new to cooking fish. Let’s walk through creating that golden, crispy coating that makes this dish so irresistible. This method ensures perfectly cooked fillets every time.

Ingredients

– 4 tilapia fillets (about 6 ounces each)
– 1 cup of grated parmesan cheese
– 1/2 cup of all-purpose flour
– 2 large eggs
– A splash of milk
– A couple of tablespoons of olive oil
– A generous pinch of salt
– A few cracks of black pepper
– A teaspoon of garlic powder
– A squeeze of fresh lemon juice

Instructions

1. Pat the tilapia fillets completely dry with paper towels to ensure the coating sticks properly.
2. Season both sides of each fillet evenly with salt, black pepper, and garlic powder.
3. Whisk the eggs with a splash of milk in a shallow bowl until fully combined.
4. Place the flour in a separate shallow dish for dredging.
5. Spread the grated parmesan cheese in a third shallow dish.
6. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 350°F.
7. Dredge one fillet in flour, shaking off any excess.
8. Dip the floured fillet into the egg mixture, letting excess drip off.
9. Press the fillet firmly into the parmesan cheese, ensuring full coverage on both sides.
10. Place the coated fillet in the hot skillet and repeat with remaining fillets.
11. Cook for 3-4 minutes until the bottom crust turns golden brown and crispy.
12. Carefully flip each fillet using a thin spatula to maintain the crust.
13. Cook for another 3-4 minutes until the internal temperature reaches 145°F.
14. Transfer the cooked fillets to a wire rack to keep the bottom crust from getting soggy.
15. Squeeze fresh lemon juice over the hot fillets just before serving.

Delightfully crispy on the outside while remaining tender and flaky inside, this parmesan crust creates a savory, umami-rich coating that complements the mild fish beautifully. Try serving it over a bed of lemon butter pasta or alongside roasted asparagus for a complete meal that feels restaurant-quality.

Spicy Cajun Baked Catfish

Many home cooks shy away from fish, but this spicy Cajun baked catfish recipe breaks down the process into foolproof steps that guarantee perfectly cooked, flavorful results every single time.

Ingredients

– 4 catfish fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– 2 tablespoons of Cajun seasoning
– 1 teaspoon of garlic powder
– A good squeeze of fresh lemon juice (about 1 tablespoon)
– A couple of lemon wedges for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the catfish fillets completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Drizzle the olive oil evenly over both sides of each fillet, using your hands to coat them thoroughly.
4. Sprinkle the Cajun seasoning and garlic powder evenly over both sides of each fillet, pressing gently to adhere.
5. Arrange the seasoned fillets in a single layer on your prepared baking sheet, making sure they don’t touch.
6. Squeeze the fresh lemon juice evenly over the tops of all the fillets.
7. Bake at 400°F for 15-18 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
8. Remove the baking sheet from the oven and let the catfish rest for 2 minutes before serving.
9. Serve immediately with the lemon wedges on the side for squeezing over the top.

Serve this spicy Cajun baked catfish straight from the oven while it’s hot and flaky. The fillets develop a slightly crisp exterior while staying remarkably moist inside, with the Cajun seasoning creating a warm, complex heat that builds gradually. For a complete meal, try serving it over creamy grits or with a simple side of roasted vegetables to balance the spice.

Mediterranean Baked Sea Bass

Baking a beautiful Mediterranean sea bass is simpler than you might think, and the results are absolutely restaurant-worthy. By following these straightforward steps, you’ll create a moist, flavorful fish that’s perfect for a healthy weeknight dinner or for impressing guests. Let’s get started with what you’ll need.

Ingredients

– 2 whole sea bass (about 1 pound each), cleaned and scaled
– A good glug of extra virgin olive oil (about 3 tablespoons)
– The juice from 1 large lemon
– 3 cloves of garlic, minced up fine
– A small handful of fresh oregano leaves, chopped (about 2 tablespoons)
– A couple of sprigs of fresh thyme
– 1 lemon, sliced into thin rounds
– A generous pinch of kosher salt
– A few cracks of freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for baking.
2. Pat the sea bass completely dry inside and out with paper towels; this helps the skin get crispy.
3. Make 3 diagonal slashes, about 1/2 inch deep, on both sides of each fish to help it cook evenly and absorb more flavor.
4. Rub the outside and inside of each fish with the 3 tablespoons of olive oil.
5. Season the inside and outside of the fish, including the slashes, generously with the kosher salt and black pepper.
6. Stuff the cavity of each fish with the minced garlic, chopped oregano, thyme sprigs, and a few of the lemon slices.
7. Arrange the remaining lemon slices in a single layer on a baking sheet lined with parchment paper.
8. Place the stuffed sea bass on top of the lemon slices on the baking sheet.
9. Drizzle the juice from the large lemon evenly over both fish.
10. Bake the sea bass in the preheated 400°F oven for 20-25 minutes, until the flesh is opaque and flakes easily with a fork at the thickest part. For an extra golden top, broil for the final 2 minutes, watching closely to prevent burning.
11. Remove the baking sheet from the oven and let the fish rest for 5 minutes before serving; this allows the juices to redistribute throughout the flesh.
Finally, the flesh should be incredibly moist and flaky, pulling away from the bone cleanly with a bright, herby aroma. For a stunning presentation, serve it whole on a platter with the roasted lemon slices and a simple side of couscous to soak up the delicious, garlicky pan juices.

Honey Mustard Glazed Baked Trout

Perfectly balancing sweet and tangy flavors, this honey mustard glazed baked trout is surprisingly simple to master. Preparing this dish requires just a handful of pantry staples and minimal hands-on time, making it ideal for busy weeknights. You’ll be amazed at how these basic ingredients transform into an elegant, restaurant-quality meal right in your own oven.

Ingredients

– 2 fresh trout fillets (about 6 ounces each)
– 3 tablespoons of Dijon mustard
– 2 tablespoons of honey
– A good glug of olive oil (about 1 tablespoon)
– A couple of garlic cloves, minced
– A generous pinch of kosher salt
– A few cracks of black pepper
– A handful of fresh lemon slices
– A sprinkle of fresh parsley for finishing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the trout fillets completely dry with paper towels to ensure crispy skin.
3. Place the dried fillets skin-side down on the prepared baking sheet.
4. Whisk together the Dijon mustard, honey, olive oil, minced garlic, kosher salt, and black pepper in a small bowl until smooth.
5. Brush the honey mustard mixture evenly over the top of both trout fillets, coating them completely.
6. Arrange the lemon slices in a single layer around the fish on the baking sheet.
7. Bake at 400°F for 12-15 minutes until the glaze is bubbling and the fish flakes easily with a fork.
8. Check for doneness by inserting a fork at the thickest part – the flesh should be opaque and separate easily.
9. Remove the baking sheet from the oven using oven mitts.
10. Let the trout rest for 3 minutes before serving to allow juices to redistribute.
11. Transfer the trout to serving plates using a spatula.
12. Garnish with fresh parsley and serve immediately with the baked lemon slices.

Delightfully flaky and moist, the trout develops a beautiful caramelized crust from the sweet-and-tangy glaze. The tender flesh practically melts in your mouth while the crispy skin provides wonderful textural contrast. For a complete meal, serve it alongside roasted asparagus or over a bed of wild rice to soak up the delicious pan juices.

Panko Crusted Baked Halibut

Getting perfectly crispy fish without deep frying is easier than you think with this panko-crusted halibut recipe. Golden, crunchy, and surprisingly simple, this method delivers restaurant-quality results right from your oven, making it ideal for both weeknight dinners and special occasions.

Ingredients

– 2 halibut fillets (about 6 ounces each)
– 1 cup of panko breadcrumbs
– 1/4 cup of grated Parmesan cheese
– 2 tablespoons of melted butter
– 1 tablespoon of olive oil
– 1 teaspoon of garlic powder
– 1/2 teaspoon of paprika
– A couple of lemon wedges for squeezing
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the halibut fillets completely dry with paper towels to ensure the coating sticks well.
3. In a medium bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
4. Drizzle the melted butter and olive oil over the breadcrumb mixture, then stir until everything is evenly moistened.
5. Press the halibut fillets firmly into the panko mixture, coating both sides thoroughly for maximum crunch.
6. Place the coated fillets on the prepared baking sheet, leaving space between them for even cooking.
7. Bake for 12–15 minutes, until the crust is golden brown and the fish flakes easily with a fork.
8. Squeeze fresh lemon juice over the hot fillets right after baking to brighten the flavors.

Delightfully crispy on the outside and tender inside, this halibut pairs wonderfully with roasted vegetables or a simple arugula salad. The lemon adds a zesty kick that cuts through the richness, making it a versatile centerpiece for any meal.

Baked Fish Tacos with Mango Salsa

Many home cooks hesitate to tackle fish tacos, but this baked version simplifies everything while delivering incredible flavor. Making fish tacos at home means you control the quality of ingredients and can customize each component to your liking. Let’s walk through this straightforward recipe that yields restaurant-worthy results with minimal fuss.

Ingredients

– 1 pound of white fish fillets (like cod or tilapia)
– 2 tablespoons of olive oil
– 1 teaspoon of chili powder
– ½ teaspoon of cumin
– A good pinch of salt
– 8 small corn tortillas
– 1 ripe mango, diced small
– ¼ cup of finely chopped red onion
– A handful of fresh cilantro, chopped
– Juice from 1 lime
– A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fish fillets completely dry with paper towels—this helps them get nicely browned instead of steaming.
3. Place the dried fish on the prepared baking sheet and drizzle with the olive oil.
4. In a small bowl, mix together the chili powder, cumin, and salt.
5. Sprinkle the spice mixture evenly over both sides of each fish fillet.
6. Bake the fish for 12-15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the fish bakes, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them directly over a gas burner for a few seconds each side for light charring.
8. For the mango salsa, combine the diced mango, red onion, and chopped cilantro in a medium bowl.
9. Squeeze the fresh lime juice over the salsa mixture and add the optional hot sauce if using.
10. Gently toss everything together until well combined.
11. Once the fish is cooked, use a fork to break it into large flakes.
12. Assemble each taco by placing a generous portion of flaked fish on a warm tortilla and topping with a spoonful of mango salsa.

What makes these tacos special is the contrast between the warm, flaky fish and the cool, sweet mango salsa. The tender texture of the baked fish pairs beautifully with the crisp corn tortillas, while the bright salsa cuts through the richness. For a fun presentation, serve them family-style with extra lime wedges and let everyone build their own tacos at the table.

Herbed Butter Baked Swordfish

Now, let’s create a perfectly baked swordfish that’s both elegant and surprisingly simple to prepare. This herbed butter version delivers restaurant-quality results with minimal effort, making it ideal for both weeknight dinners and special occasions. Follow these steps carefully for flaky, flavorful fish every time.

Ingredients

– 2 swordfish steaks, about 1-inch thick each
– 3 tablespoons of softened butter
– A couple of minced garlic cloves
– A handful of fresh parsley, finely chopped
– A small bunch of fresh thyme leaves
– A generous squeeze of fresh lemon juice
– A good pinch of salt
– A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the swordfish steaks completely dry with paper towels to ensure proper browning.
3. Combine the softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, salt, and black pepper in a small bowl.
4. Rub the herbed butter mixture evenly over both sides of each swordfish steak.
5. Place the seasoned swordfish steaks in a baking dish large enough to hold them without crowding.
6. Bake at 400°F for 12-15 minutes, until the internal temperature reaches 145°F when tested with an instant-read thermometer.
7. Remove the baking dish from the oven and let the swordfish rest for 3 minutes before serving.

My favorite part is how the herb crust forms a golden coating while keeping the interior moist and tender. The garlic and lemon brighten the rich fish flavor beautifully, making it pair wonderfully with roasted vegetables or a simple arugula salad. Consider serving it over creamy polenta to soak up the delicious butter sauce that forms in the baking dish.

Baked Fish and Chips with Tartar Sauce

Making restaurant-quality fish and chips at home is easier than you think, especially with this baked version that delivers that satisfying crunch without the deep-frying mess. This methodical approach ensures perfectly cooked fish and crispy potatoes every single time.

Ingredients

– 4 medium russet potatoes, cut into ½-inch thick fries
– 3 tablespoons of olive oil
– 1 ½ pounds of firm white fish fillets (like cod or haddock)
– 1 cup of all-purpose flour
– 2 large eggs, beaten
– 1 ½ cups of panko breadcrumbs
– A generous pinch of salt and black pepper
– ½ cup of mayonnaise
– 2 tablespoons of finely chopped dill pickles
– 1 tablespoon of fresh lemon juice
– A splash of hot sauce

Instructions

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Toss the potato fries with 2 tablespoons of olive oil and a pinch of salt until evenly coated.
3. Spread the fries in a single layer on one baking sheet, ensuring they don’t overlap for maximum crispiness.
4. Bake the fries for 20 minutes, then flip them using a spatula to promote even browning.
5. Pat the fish fillets completely dry with paper towels to help the coating adhere properly.
6. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with a pinch of salt and pepper.
7. Dredge each fish fillet first in the flour, shaking off any excess.
8. Dip the floured fillet into the beaten eggs, letting any extra drip back into the bowl.
9. Press the fillet firmly into the panko mixture, coating both sides thoroughly for a crunchy crust.
10. Place the coated fillets on the second baking sheet and drizzle with the remaining 1 tablespoon of olive oil.
11. When the fries have baked for 20 minutes, place the fish in the oven on a separate rack.
12. Bake both for 15–18 minutes, until the fish is opaque and flakes easily with a fork and the fries are golden brown.
13. While baking, combine mayonnaise, chopped pickles, lemon juice, and hot sauce in a small bowl to make the tartar sauce.
14. Remove both baking sheets from the oven and let the fish rest for 2 minutes before serving.
The golden, crispy panko coating gives way to tender, flaky fish, while the baked fries offer a satisfying crunch without being greasy. Try serving it with extra lemon wedges for squeezing over the top or wrapping individual portions in parchment paper for a fun, casual presentation.

Asian Glazed Baked Salmon

Ready to elevate your weeknight dinner game? This Asian glazed baked salmon comes together with minimal effort but delivers restaurant-quality flavor that will impress even the pickiest eaters. Let’s walk through each simple step to create this beautiful, glossy dish.

Ingredients

– A 1.5-pound salmon fillet with the skin on
– A quarter cup of soy sauce
– Two tablespoons of honey
– One tablespoon of rice vinegar
– A teaspoon of grated fresh ginger
– A couple of minced garlic cloves
– A splash of sesame oil
– A tablespoon of cornstarch
– Two tablespoons of water
– A sprinkle of sesame seeds
– A couple of sliced green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure crispy skin.
3. Place the salmon skin-side down on the prepared baking sheet.
4. In a small saucepan, combine the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
5. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
6. In a separate small bowl, whisk together the cornstarch and water until smooth.
7. Slowly pour the cornstarch mixture into the simmering sauce while whisking continuously.
8. Cook the glaze for exactly 2 minutes until it thickens noticeably.
9. Brush half of the warm glaze evenly over the top of the salmon fillet.
10. Bake the salmon at 400°F for 12 minutes.
11. Remove the salmon from the oven and brush with the remaining glaze.
12. Return the salmon to the oven and bake for another 3-5 minutes until the internal temperature reaches 145°F.
13. Check for doneness by observing if the salmon flakes easily with a fork.
14. Transfer the baked salmon to a serving platter using a wide spatula.
15. Sprinkle the sesame seeds and green onions over the glazed salmon.

Know that you’ve created something special—the salmon emerges with a sticky-sweet crust giving way to tender, flaky flesh beneath. This dish pairs wonderfully with steamed jasmine rice to soak up the extra glaze, or try serving it over a crisp cabbage slaw for contrasting textures that make each bite exciting.

Baked Fish with Tomato and Olive Relish

When you’re craving something fresh yet satisfying, this baked fish with tomato and olive relish delivers bright Mediterranean flavors with minimal fuss. We’ll walk through each simple step together, building layers of flavor that transform basic ingredients into a vibrant meal. You’ll be amazed at how quickly this elegant dish comes together.

Ingredients

– 4 white fish fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– A generous pinch of kosher salt
– A couple of good cracks of black pepper
– 2 medium ripe tomatoes, diced
– A handful of pitted Kalamata olives, roughly chopped
– 1 small red onion, finely chopped
– A splash of red wine vinegar
– A small bunch of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the fish fillets completely dry with paper towels—this helps them brown nicely instead of steaming.
3. Brush both sides of each fillet with olive oil using a pastry brush.
4. Season both sides evenly with kosher salt and black pepper.
5. Arrange the seasoned fillets in a single layer on a parchment-lined baking sheet.
6. Bake for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
7. While the fish bakes, combine the diced tomatoes, chopped olives, and chopped red onion in a medium bowl.
8. Drizzle the red wine vinegar over the tomato mixture and toss gently to combine.
9. Fold in the chopped parsley just before serving to keep it bright and fresh.
10. Spoon the tomato and olive relish generously over the hot baked fish fillets.

The flaky, tender fish provides the perfect canvas for the bright, briny relish that bursts with each bite. Serve it over a bed of couscous to soak up the delicious juices, or alongside roasted potatoes for a heartier meal that still feels light and fresh.

Coconut Crusted Baked Mahi-Mahi

Understanding how to create restaurant-quality fish at home is easier than you might think, especially when you embrace the tropical flavors of coconut. This baked mahi-mahi recipe delivers crispy texture and sweet-savory balance with minimal effort, perfect for weeknight dinners that feel special.

Ingredients

– 2 mahi-mahi fillets (about 6 ounces each)
– 1 cup of shredded sweetened coconut
– 1/2 cup of panko breadcrumbs
– 1/4 cup of all-purpose flour
– 1 egg
– A couple of tablespoons of melted butter
– A good squeeze of fresh lime juice
– A generous pinch of salt
– A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the mahi-mahi fillets completely dry with paper towels to ensure the coating sticks properly.
3. In a shallow bowl, whisk the egg with the lime juice until fully combined.
4. Place the flour in a separate shallow bowl and season it with the salt and black pepper.
5. In a third bowl, mix the shredded coconut and panko breadcrumbs thoroughly.
6. Dredge each mahi-mahi fillet first in the seasoned flour, shaking off any excess.
7. Dip the floured fillet into the egg mixture, letting the excess drip back into the bowl.
8. Press the fillet firmly into the coconut-panko mixture, coating all sides evenly for maximum crunch.
9. Place the coated fillets on the prepared baking sheet and drizzle with the melted butter.
10. Bake for 12-15 minutes until the coconut is golden brown and the fish flakes easily with a fork.
11. Let the fish rest on the baking sheet for 2-3 minutes before serving to allow the juices to redistribute.

My favorite thing about this dish is how the crispy coconut crust gives way to tender, flaky fish inside. The subtle sweetness pairs beautifully with mango salsa or a simple side of coconut rice, making it feel like a tropical vacation on your dinner plate.

Baked Fish with Lemon Caper Sauce

Venturing into seafood cooking can feel intimidating, but this baked fish with lemon caper sauce is the perfect gateway dish that delivers restaurant-quality results with minimal effort. Let’s walk through each step together to create a flavorful, foolproof meal that will become your new weeknight favorite.

Ingredients

– 4 white fish fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– A generous sprinkle of salt and black pepper
– 3 tablespoons of butter
– 2 minced garlic cloves
– Juice from 1 fresh lemon
– 2 tablespoons of capers
– A splash of white wine
– A handful of fresh chopped parsley

Instructions

1. Preheat your oven to 400°F and pat the fish fillets completely dry with paper towels.
2. Drizzle 1 tablespoon of olive oil over the bottom of a baking dish to prevent sticking.
3. Arrange the fish fillets in a single layer in the prepared baking dish.
4. Brush the remaining tablespoon of olive oil evenly over the top of each fillet.
5. Season both sides of the fish with salt and black pepper, using about 1/2 teaspoon salt total.
6. Bake the fish for 12-15 minutes until the flesh turns opaque and flakes easily with a fork.
7. While the fish bakes, melt the butter in a small saucepan over medium heat.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the lemon juice and white wine, then simmer for 2 minutes to reduce slightly.
10. Stir in the capers and cook for 1 more minute to warm them through.
11. Remove the sauce from heat and stir in the chopped parsley.
12. Spoon the warm lemon caper sauce generously over the baked fish fillets.

The finished dish features tender, flaky fish that practically melts in your mouth, contrasted by the bright, briny sauce that cuts through the richness beautifully. Serve it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and completely approachable.

Baked Fish en Papillote with Vegetables

Making perfectly cooked fish doesn’t require fancy equipment—just some parchment paper and your oven. This baked fish en papillote method steams the fish gently with vegetables, creating a complete meal packet that locks in moisture and flavor. Let’s walk through creating these elegant but simple parcels together.

Ingredients

– 4 white fish fillets (about 6 ounces each)
– 2 medium carrots
– 1 zucchini
– 1 red bell pepper
– 1 lemon
– 2 tablespoons olive oil
– A couple of garlic cloves
– A splash of white wine
– A pinch of salt
– A few cracks of black pepper
– A small handful of fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Cut four 15-inch squares of parchment paper.
3. Peel the carrots and slice them into thin matchsticks.
4. Slice the zucchini into thin rounds.
5. Cut the red bell pepper into thin strips.
6. Mince the garlic cloves finely.
7. Chop the fresh parsley leaves.
8. Slice the lemon into thin rounds.
9. Place one fish fillet in the center of each parchment square.
10. Arrange equal portions of carrots, zucchini, and bell pepper around each fillet.
11. Drizzle ½ tablespoon of olive oil over each fish and vegetable arrangement.
12. Sprinkle minced garlic evenly over all four packets.
13. Pour 1 teaspoon of white wine over each fillet.
14. Season each packet with a pinch of salt and a few cracks of black pepper.
15. Top each fillet with two lemon slices.
16. Sprinkle chopped parsley over everything.
17. Fold the parchment paper over the ingredients to create a half-moon shape.
18. Starting at one end, make small, tight folds along the edge to seal the packet completely.
19. Repeat the folding process with all four packets.
20. Place the sealed packets on a baking sheet.
21. Bake at 400°F for exactly 15 minutes.
22. Carefully open one packet to check if the fish flakes easily with a fork.
23. Remove the baking sheet from the oven.
24. Let the packets rest unopened for 2 minutes.
25. Serve immediately in the parchment packets or transfer to plates.

Let the steam escape carefully when opening to avoid burns. The fish will be incredibly tender and flaky, having absorbed the bright citrus and vegetable flavors during steaming. Consider serving these colorful packets directly at the table for a dramatic presentation that keeps everything warm until the moment you open them.

Baked Fish with Garlic and Herb Breadcrumbs

Now, let’s create a perfectly crisp baked fish that’s surprisingly simple to master. Nothing beats the combination of flaky white fish topped with golden, garlicky breadcrumbs for a satisfying weeknight dinner that feels special. Follow these steps carefully, and you’ll have restaurant-quality results right from your own oven.

Ingredients

– 4 white fish fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– A cup of panko breadcrumbs
– A couple of tablespoons of fresh parsley, chopped
– A tablespoon of lemon juice
– A pinch of salt
– A pinch of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fish fillets completely dry with paper towels to ensure they brown nicely instead of steaming.
3. Brush both sides of each fillet with olive oil and place them on the prepared baking sheet.
4. Season the top of each fillet evenly with salt and black pepper.
5. In a small bowl, combine the panko breadcrumbs, minced garlic, and chopped parsley.
6. Drizzle the remaining olive oil over the breadcrumb mixture and toss until the crumbs are lightly coated.
7. Sprinkle the breadcrumb mixture evenly over the top of each fish fillet, pressing gently so it adheres.
8. Bake for 12-15 minutes, until the breadcrumbs are golden brown and the fish flakes easily with a fork.
9. Drizzle the lemon juice over the baked fish just before serving to brighten the flavors.

Here, the fish emerges wonderfully flaky and moist beneath its crunchy, aromatic topping. The garlic and herbs infuse every bite with freshness, while the lemon adds a zesty finish that cuts through the richness. Try serving it alongside roasted vegetables or over a bed of quinoa for a complete, colorful meal that will impress everyone at your table.

Baked Fish with Creamy Dill Sauce

Perfectly flaky baked fish topped with a tangy, herbaceous sauce makes for an impressive yet surprisingly simple weeknight dinner. Preparing this baked fish with creamy dill sauce requires just a handful of ingredients and follows a straightforward method that even novice cooks can master with confidence.

Ingredients

• 4 white fish fillets, about 6 ounces each
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/2 cup of sour cream
• 2 tablespoons of mayonnaise
• 1 tablespoon of freshly squeezed lemon juice
• 2 tablespoons of freshly chopped dill
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with a splash of olive oil.
2. Pat the fish fillets completely dry with paper towels to ensure a crisp exterior.
3. Brush both sides of each fillet evenly with the 2 tablespoons of olive oil.
4. Sprinkle the garlic powder, paprika, salt, and black pepper evenly over both sides of the fillets.
5. Arrange the seasoned fillets in a single layer in the prepared baking dish.
6. Bake the fish for 12–15 minutes, until the flesh is opaque and flakes easily with a fork.
7. While the fish bakes, combine the sour cream, mayonnaise, lemon juice, and chopped dill in a small bowl.
8. Stir the sauce ingredients until fully blended and smooth.
9. Remove the fish from the oven once cooked and let it rest for 2 minutes.
10. Spoon the creamy dill sauce generously over the warm fish fillets just before serving.

Expect tender, moist fish that flakes apart beautifully, complemented by the cool, zesty sauce with fresh dill highlights. Elevate this dish by serving it alongside roasted asparagus or over a bed of lemon-infused quinoa for a complete, satisfying meal that feels both elegant and effortless.

Baked Fish with Pineapple Salsa

When you’re craving something fresh and tropical but want minimal kitchen time, this baked fish with pineapple salsa delivers big flavor with straightforward steps. We’ll bake flaky white fish until perfectly tender, then top it with a vibrant salsa that comes together in minutes. Zesty lime, sweet pineapple, and crisp veggies create a balanced dish that feels both light and satisfying.

Ingredients

For the fish:
– 4 white fish fillets (about 6 ounces each)
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– A generous pinch of salt
– A couple of lime wedges for serving

For the pineapple salsa:
– 2 cups fresh pineapple chunks (about 1/2-inch pieces)
– 1/2 red onion, finely diced
– 1 jalapeño, seeds removed and minced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– A splash of olive oil
– A pinch of salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the 4 white fish fillets completely dry with paper towels—this helps them get a nice sear instead of steaming.
3. Brush both sides of each fillet with the 2 tablespoons olive oil.
4. Sprinkle the 1 teaspoon chili powder and generous pinch of salt evenly over both sides of the fillets.
5. Arrange the seasoned fillets in a single layer on the prepared baking sheet.
6. Bake at 400°F for 12–15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the fish bakes, combine the 2 cups pineapple chunks, 1/2 diced red onion, 1 minced jalapeño, and 1/4 cup chopped cilantro in a medium bowl.
8. Squeeze the juice of 1 lime over the salsa ingredients.
9. Drizzle in a splash of olive oil and add a pinch of salt, then gently toss everything together.
10. Let the salsa sit for 5–10 minutes to allow the flavors to meld while the fish finishes baking.
11. Remove the baked fish from the oven and transfer to serving plates.
12. Spoon the pineapple salsa generously over each fish fillet.
13. Serve immediately with the couple of lime wedges on the side for squeezing over.

Zesty and bright, the pineapple salsa provides a juicy crunch against the tender, flaky fish. The chili powder adds subtle warmth that balances the salsa’s sweetness perfectly. For a complete meal, serve alongside cilantro-lime rice or scoop the fish and salsa into warm tortillas for tropical fish tacos.

Baked Fish with Roasted Red Pepper Sauce

You’ve probably stared at that beautiful piece of fish in your fridge, wondering how to make it special without a fuss. Baked fish with roasted red pepper sauce is your answer—a vibrant, restaurant-worthy dish that’s surprisingly simple to master, even on a busy weeknight. Let’s walk through it together, step by step.

Ingredients

– 4 white fish fillets (like cod or tilapia), about 6 ounces each
– A couple of tablespoons of olive oil
– A good pinch of kosher salt
– A few cracks of black pepper
– 1 jar (12 ounces) of roasted red peppers, drained
– A couple of cloves of garlic
– A splash of lemon juice (about 1 tablespoon)
– A handful of fresh basil leaves
– A quarter cup of heavy cream

Instructions

1. Preheat your oven to 400°F.
2. Pat the fish fillets completely dry with paper towels—this helps them sear instead of steam.
3. Brush both sides of each fillet lightly with olive oil.
4. Season both sides evenly with kosher salt and black pepper.
5. Place the fillets in a single layer in a baking dish.
6. Bake the fish for 12–15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
7. While the fish bakes, combine the roasted red peppers, garlic cloves, lemon juice, and basil leaves in a blender.
8. Blend on high until the mixture is completely smooth, scraping down the sides if needed.
9. Pour the red pepper puree into a small saucepan over medium heat.
10. Stir in the heavy cream and bring the sauce to a gentle simmer.
11. Cook the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and is heated through.
12. Spoon the warm roasted red pepper sauce over the baked fish fillets.

Buttery, flaky fish meets a velvety, slightly sweet sauce with a hint of garlic and basil. Try serving it over a bed of quinoa or with crusty bread to soak up every last drop of that vibrant sauce—it’s a meal that feels indulgent but comes together with ease.

Baked Fish with Lemon Butter and Capers

Very few dishes deliver restaurant-quality elegance with such straightforward preparation as this baked fish. Vibrant lemon butter and briny capers transform simple white fish into a sophisticated weeknight dinner that feels special yet requires minimal effort. You’ll be amazed at how these basic ingredients create such complex, bright flavors.

Ingredients

– 4 white fish fillets (about 6 ounces each)
– A couple of tablespoons of olive oil
– A generous pinch of kosher salt
– A few good cracks of black pepper
– 4 tablespoons of unsalted butter
– 2 lemons (one for juicing, one for slicing)
– 2 tablespoons of capers, drained
– 2 minced garlic cloves
– A small handful of fresh parsley

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the fish fillets completely dry with paper towels—this ensures a beautiful sear rather than steaming.
3. Drizzle olive oil over both sides of each fillet, then season evenly with kosher salt and black pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Place fish fillets presentation-side down and sear for exactly 2 minutes without moving them to develop a golden crust.
6. Flip all fillets carefully using a thin spatula.
7. Arrange thin lemon slices from one lemon around the fish in the skillet.
8. Transfer the entire skillet to the preheated oven and bake for 8-10 minutes until the fish flakes easily with a fork.
9. While fish bakes, melt butter in a small saucepan over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Squeeze in juice from the second lemon (about 3 tablespoons) and add drained capers.
12. Simmer the sauce for 2 minutes until slightly thickened.
13. Remove fish from oven when internal temperature reaches 145°F—use an instant-read thermometer for perfect doneness every time.
14. Spoon the lemon butter caper sauce generously over the hot fish.
15. Chop fresh parsley and sprinkle over the top for fresh color and flavor.

Here’s what makes this dish exceptional: the fish emerges flaky and moist while the sauce provides a vibrant, buttery tang that cuts through the richness. Heavenly when served over creamy polenta or with roasted asparagus, the briny capers add little bursts of flavor that elevate each bite beyond ordinary baked fish.

Summary

Baking fish to crispy perfection has never been easier with these 20 delicious recipes! We hope you find new family favorites among these healthy, fuss-free dishes. Try them out and let us know which ones you love most in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these crispy baked fish recipes too!