5-Star Lemon Dill Baked White Fish Recipe in 30 Minutes

Let me tell you about my go-to weeknight hero – this Lemon Dill Baked White Fish that’s saved my dinner routine more times than I can count. It all started when my best friend brought over some fresh-caught cod last summer, and I threw together what I had in the fridge – lemon, dill, and a splash of olive oil. The result? A dish so simple yet so flavorful, it’s become my secret weapon for impressing guests without breaking a sweat. The bright citrus and fresh herbs give it that sunny Mediterranean vibe, while the flaky white fish practically melts in your mouth. And the best part? From fridge to table in under 30 minutes – now that’s what I call a perfect weeknight win!

Why You’ll Love This Lemon Dill Baked White Fish

This dish is my weeknight lifesaver for so many reasons:

• Quick & easy: Ready in under 30 minutes—perfect for those “what’s for dinner?!” panic moments
• Healthy but indulgent: Light enough for clean eating but fancy enough to serve guests
• Minimal ingredients: Just 7 simple pantry staples create magic
• Restaurant-worthy flavor: That bright lemon-dill combo makes it taste like a seaside bistro special

Trust me, once you try this, it’ll become your new go-to fish recipe!

Ingredients for Lemon Dill Baked White Fish

Here’s everything you’ll need to make this bright, flavorful dish (and yes, you probably have most of it already!):

• 4 white fish fillets (about 6 oz each – cod, tilapia, or haddock work great)
• 2 tbsp olive oil (the good stuff – it makes a difference!)
• 1 lemon (we’re using both the zest and juice)
• 2 tbsp fresh dill (chopped – stems removed)
• 2 cloves garlic (minced – or 1/2 tsp garlic powder in a pinch)
• 1/2 tsp salt (I use kosher salt for even seasoning)
• 1/4 tsp black pepper (freshly ground if you have it)

Ingredient Notes & Substitutions

No fresh dill? Use 2 tsp dried dill (but fresh really is better!). For the fish, any mild white fish works – I’ve even used thawed frozen fillets when needed. Avocado oil can replace olive oil if preferred. And if you’re out of fresh lemons, 2 tbsp bottled lemon juice works (though you’ll miss that pretty zest on top!).

How to Make Lemon Dill Baked White Fish

This recipe is so straightforward, you’ll be amazed how such simple steps create such incredible flavor. Just follow these easy stages, and you’ll have perfectly cooked fish every time!

Step 1: Prep the Fish and Seasonings

First things first – pat those fish fillets dry with paper towels (this helps the seasoning stick!). While your oven preheats to 375°F, zest and juice your lemon, chop that fragrant fresh dill, and mince the garlic. I like to do all this prep in one go – it makes the assembly so much smoother!

Step 2: Assemble and Bake

Place your fillets in a single layer in a baking dish (no crowding, please!). Drizzle with olive oil like you’re dressing a salad – evenly is key here. Now sprinkle on the garlic, lemon zest, dill, salt and pepper like you’re decorating a masterpiece. Squeeze that lemon juice over everything – the sizzle sound is so satisfying! Bake for 15-20 minutes (thicker fillets may need the full time) until the fish flakes easily with a fork. For more information on baking temperatures and times, check out Food Network’s guide to baking fish.

Step 3: Serving Tips

When it comes out of the oven, I always add one final squeeze of lemon and another sprinkle of fresh dill for that gorgeous pop of color. Serve it right away with simple sides – my favorites are jasmine rice to soak up the juices or roasted asparagus for crunch.

Tips for Perfect Lemon Dill Baked White Fish

After making this dish countless times, I’ve learned a few tricks that take it from good to wow:

• Dry that fish! Pat fillets thoroughly with paper towels before seasoning – moisture is the enemy of crispy edges.
• Give them space: Crowding the baking dish steams the fish instead of baking it. Use two pans if needed!
• Let it rest: Wait 2 minutes after baking – those juices redistribute beautifully when you resist the urge to dig in immediately.

Follow these simple steps, and you’ll get restaurant-quality results every time!

Storage and Reheating

Leftovers? No problem! Store your baked fish in an airtight container in the fridge for up to 2 days. When reheating, pop it in the oven at 300°F for about 10 minutes to keep that perfect texture. Trust me, microwaving is a no-go—it’ll turn your flaky fish into mush!

Lemon Dill Baked White Fish Nutrition

Nutrition varies slightly by ingredients, but here’s the estimated per-serving breakdown: 180 kcal, 8g fat, and 25g protein. It’s light, satisfying, and packed with all the good stuff!

FAQs About Lemon Dill Baked White Fish

Can I use frozen fish? Absolutely! Just make sure to thaw it completely in the fridge overnight—pat it dry before baking to avoid excess moisture. Best sides? I love pairing it with quinoa for a protein boost or roasted veggies like asparagus or zucchini for a fresh crunch. Can I substitute lime? Yes, but lime has a milder flavor, so it won’t pack the same citrus punch as lemon. Still tasty, though!

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