Mom's Best Recipes
Recipe

Traditional Baked Fish

Tender white fish baked in a lemony, garlic-spice marinade with onions and peppers until juicy, fragrant, and weeknight-easy.

Author By Matt Campbell
4.8
A real photograph of a baking dish filled with spiced baked white fish topped with sliced onions and peppers, with lemon wedges and fresh herbs on top, on a wooden kitchen counter
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Some recipes just feel like home cooking. This traditional baked fish is one of those: a simple fillet, a bold spice blend, a little onion and pepper sweetness, and the kind of lemony aroma that makes people wander into the kitchen asking, “What’s happening in here?”

The goal is not fancy. The goal is tender fish with crisp-tender veggies and a saucy, spiced pan juice you will absolutely want to spoon over rice, potatoes, or warm bread. It is approachable, flexible, and forgiving, which is exactly what you want when dinner has to happen no matter what kind of day you had.

A real photograph of a hand squeezing a lemon wedge over a baking dish of seasoned fish and vegetables right before serving

Why It Works

  • Big flavor, low effort: the garlic, paprika, cumin, and coriander bloom in the oven and perfume the whole dish.
  • Moist, flaky fish: a quick marinade plus a hot oven keeps the fillets juicy instead of dry.
  • Built-in side: onions and peppers roast right alongside the fish, soaking up all those spiced pan juices.
  • Weeknight friendly: minimal prep, one dish, and you can scale it up easily for guests.

Pairs Well With

  • Garlic butter rice or herbed couscous to catch the pan juices

  • Roasted potatoes or crispy smashed potatoes for cozy carbs

  • Simple cucumber and tomato salad with lemon and olive oil

  • Warm pita or crusty bread with a quick yogurt sauce

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 2 days. Fish is best sooner rather than later.

Reheat gently: Warm in a 300°F oven for 8 to 12 minutes, covered with foil, just until heated through. You can microwave it, but use lower power and short bursts so it does not turn rubbery.

Best leftover move: Flake the fish and toss it with the roasted onions and peppers into a quick rice bowl with a squeeze of lemon and a spoonful of yogurt or mayo.

Freezing: Not my first choice because the texture can go a little watery. If you must, freeze in a tight container up to 1 month and thaw overnight in the fridge before reheating.

Common Questions

What kind of fish works best for this?

Use firm, mild white fish like cod, haddock, halibut, pollock, or tilapia. Salmon also works. Just adjust cook time based on thickness, since a thick salmon portion may take longer than a thin white fish fillet.

How do I know when the fish is done?

It should flake easily with a fork and look opaque throughout. If you like numbers, aim for an internal temperature of 145°F in the thickest part.

Can I make it spicy?

Absolutely. Add 1/4 to 1/2 teaspoon cayenne to the spice mix, or tuck sliced jalapeño into the pan with the peppers.

Can I prep this ahead?

Yes. Mix the marinade and slice the veggies up to 24 hours ahead. Keep fish separate, then marinate it for 10 to 20 minutes right before baking for the best texture.

What if my fish is frozen?

Thaw overnight in the fridge if possible. In a pinch, thaw sealed fish in a bowl of cold water, changing the water every 15 minutes. Pat it very dry before seasoning so the marinade sticks.

I love recipes like this because they hit that sweet spot between “I planned ahead” and “I winged it, but in a charming way.” The first time I made a spiced baked fish like this, I was trying to turn a random pack of cod into something that felt intentional. I threw together garlic, pantry spices, lemon, and whatever veggies were hanging out in the crisper. The kitchen smelled like I knew what I was doing, and dinner tasted even better than the confidence I was pretending to have.

Now it is one of my go-to moves when I want a meal that feels warm and aromatic without turning the night into a whole production. The best part is the pan juices. They are basically the reward for showing up.