How to Make Baked Fish Flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish, or snapper, are the best for baking. Fish fillets White fish doesn’t always mean that the fish is literally white in color; it is a category of mild-flavored, quick-cooking fish. You can use fresh or frozen fillets. For the best flavor, use fish within a day or two of buying or defrosting.
Butter: Melted butter adds both fat and flavor to the lean fish. Other types of fat, such as vegan butter or olive oil, can be used in its place. Herbs and spices: Seasoned salt, paprika and pepper make an all-purpose flavor for the fish that will match any side dish. Since white fish is so mild, there’s plenty of room to play with spices—find some more ideas below.
First, season the fish. Overhead shoy of seasoned fish in a baking dish that has been greased, topped with butter and a wooden background; Preheat the oven to 400°F. Place the fish in a greased 11×7-inch baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Sprinkle the fillets with the melted butter. Second step: Bake the fish. Fast Baked Fish shot from a 3/4-degree angle; kitchen cloth; wooden background; Cover with foil and bake until the fish just begins to flake easily with a fork, 15 to 20 minutes. If desired, top the fillets with additional butter, fresh dill and a squeeze of lemon before serving.
Editor’s tip: Always start to check the fish for doneness on the early side of the estimated cook time, as overcooked fish can be a bit tough.
Top shot of Fast Baked Fish
Variations to the Recipe Change up the spices: Mild-tasting white fish works with virtually any seasoning, from Old Bay seasoning to smoked paprika. Try fresh herbs, such as parsley, basil or tarragon, paired with a generous squeeze of lemon and olive oil. Most sauces, such as chimichurri and pesto, taste delicious spooned over the fish. Curry powder and turmeric take the fish in a fragrant, Indian-inspired direction, while Italian seasoning adds a punch of fresh flavor.
Add a crunch: Sprinkle bread crumbs (or your favorite substitute for bread crumbs) over the fish before baking for a quick crispy coating. Chopped nuts, like almonds or walnuts, are tasty, too.
Vegetables can be baked alongside the fish in the same pan as the fish. The best vegetables are those that cook quickly, like cherry tomatoes, olives, capers, thin asparagus spears, or sliced zucchini. How to Keep Baked Fish Fresh Leftover baked fish should be kept in the refrigerator. For up to two days, store it in an airtight container. Fish that has been left over tastes great lightly reheated, but it also tastes great cold: serve it as a main dish salad, sandwich, or wrap.