Tory Saks

Tasty Recipes

Baked Fish with Lemon and Herbs

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This is a quick and easy way to make a healthy fish dish that has minimal ingredients and doesn’t overpower your kitchen with the smell of fish. That’s a win-win to me!

I’ve tried this recipe with a variety of different fish fillets depending on what looked good at the store. My favorite fish fillets to use were salmon and trout. You can also bake the fish with the skin on or off.

I love that you can also change up this recipe depending your mood and what you see at the store. I’ve prepared this dish with a variety of herbs like oregano and rosemary. I’ve also made this with garlic and without garlic. Personally, I prefer it without the garlic but if you want an added pop of flavor add the garlic cloves. Experiment with the different flavor profiles and combinations, if you really want to be daring you could also add different spices.

This recipe was adapted from


The finished product, one baked fish!


Baked Fish with Lemon and Herbs

This serves between 2-4 people depending on the sizes of your fillets and everyone’s appetite


  • 1 Fillet of Salmon, Trout, or Grouper
  • Aqua et Oleum Extra Virgin Olive Oil
  • 1-2 Lemons (Sliced)
  • Juice of 1 Lemon
  • Sprigs of Herbs (Rosemary and/or Oregano, I like to have a bunch and then decide what I need)
  • Salt (for sprinkling)
  • Handful of Parsley (Roughly Chopped)
  • 4 Cloves of Sliced Garlic (Optional)
  • Ground Black Pepper (Optional)


  • Step 1: Pre-heat your oven to 400°F  for baking the fish (you can also cook this at 375°F however, I prefer the higher heat)
  • Step 2: Line a baking sheet with aluminum foil and drizzle a little olive oil on the on the aluminum
  • Step 3: Place the sprigs of herbs onto the sheet pan and follow up with the half of the lemon slices where you will put the fillets of fish
  • Step 4: Place the fish fillets skin side down onto the lemon and herbs
  • Step 5: Lightly drizzle the Aqua et Oleum extra virgin olive oil over the fish fillets and then follow up with the remaining lemon slices.
  • Step 6: Pour the reserved lemon juice over the fish fillets and add additional herbs on top of the fillets. (Optional – follow up with chopped garlic if desired over the fillets.) Sprinkle the salt over the fish fillets
  • Step 7: Fold the aluminum foil over the fish so that it is completely covered. Don’t make it too tight that the foil rips. Cook for 15-20 minutes depending on your oven. (I like to check the fish at the 15 minute mark.)
  • Step 8: After the fish has cooked for 15 minutes or so, check it to see if it is cooked through for the most part by opening the foil. If you feel the fish is too raw close the foil back up and stick it in the oven for another minute or two. Once the fish is ready, keep the foil open exposing the fish, change the oven temperature to broil and broil the fish for about 3 minutes give or take.
  • Step 9: Take the fish out of the oven and let it rest. Pair it with your favorite veggie and sides. I love eating this with avocado and roasted veggies.


Tory tasting the yummy baked fish

I’d love to hear how everything turned out and what flavor combinations you tried. This dish is so versatile that you can enjoy it all year round and it never gets old as you switch out herbs and citrus notes depending on your mood. I’ll be posting my roasted veggies recipe soon that would make a perfect pairing to your fish or you can try out our simple and easy mixed greens salad if you’d prefer to make this dish into a salad. The options are endless!

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