Baked Fish Recipes
Easy and healthy baked fish recipes — quick weeknight dinners with bright flavors, herb crusts, and minimal cleanup.
★ Dinner
DinnerBaked Catfish
A light and flavorful baked catfish recipe that's easy to prepare and perfect for a weekend meal.
Danielle smith smithIngredients
- Catfish fillets
- Butter
- Olive oil
- Lemon juice
- Creole seasoning
- Black garlic
- Lemon pepper
- Parsley
- Lemon slices
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Rub the catfish fillets with butter and olive oil to ensure they are evenly coated.
- 3Squeeze a little lemon juice over the fillets, being careful not to overpower the flavor.
- 4Season both sides of the catfish with Creole seasoning, black garlic, and lemon pepper.
- 5Place lemon slices on top of the fillets for added flavor.
- 6Bake in the preheated oven for 30 minutes, basting halfway through.
- 7Optional: Broil for 1-2 minutes at the end to crisp up the top.
- 8Serve with garlic and herb rice and broccoli.
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Open in Pepper →Why Baking Is the Easiest Way to Cook Fish Well
Baking fish removes the anxiety of timing and the mess of stovetop cooking. A 400°F oven, a sheet pan lined with parchment, a drizzle of olive oil, and 12–15 minutes is all it takes for most fillets to cook through perfectly.
The key variables are thickness and starting temperature. Room-temperature fish cooks more evenly than cold-from-the-fridge fish. A thin fillet needs a hotter, shorter bake; a thick piece needs a lower temperature and more time. A probe thermometer reading 125–130°F (for medium) or 145°F (fully cooked) removes all guesswork.
On Pepper, healthy, flavorful baked fish dinners are a reliable weeknight favorite, proving that good food doesn't have to be complicated.
Quick Tips
- 1
Pat fish dry first
Always pat fish fillets dry with paper towels before seasoning. Excess moisture steams the fish instead of letting it roast, which flattens the flavor and texture.
- 2
Don't overbake it
Most white fish fillets are done at 400°F in 10–12 minutes. Pull it when it just flakes with a fork — the residual heat finishes cooking without drying it out.
- 3
Use citrus for flavor
Lay lemon or lime slices under and over the fillet before baking. The juice steams into the fish as it cooks, brightening flavor without any extra steps.
- 4
Make a herb crust
Mix panko with melted butter, garlic, and fresh herbs, then press onto the fillet before baking. It toasts golden and adds crunch that contrasts with the flaky fish underneath.
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