This tender baked whitefish recipe is so easy to make! It's a great healthy weeknight meal, and it's ready in 30 minutes.
Tender white fish is easy for even the most reluctant fish eater to enjoy - it tastes less fishy than other fish and will be your new favorite way to bake fish.
You can use any type of white fish to make this recipe - cod, tilapia, mahi mahi, haddock, and halibut will all cook similarly.
It's a great way to make a quick and healthy meal with very little hands-on work.
Here's what you'll need to make this wonderful baked fish recipe.
- Whitefish fillets (any type of mild white fish fillet will work)
- Kosher salt
- Ground black pepper
- Olive oil
- Melted butter
- Garlic powder
- Fresh shallots
- Fresh Lemon
- Fresh dill
See the recipe card for quantities.
Preheat oven to 400 degrees F.
Pat fish dry with paper towels. Sprinkle the salt and pepper on both sides of the fillets.
Mix the olive oil, melted butter, and garlic powder in a small bowl and stir.
Place fish fillets on a large sheet of parchment paper on a rimmed baking sheet.
Brush the olive oil mixture on the fish. Top the fish with shallots, lemon slices, and dill sprigs.
Fold the parchment paper into the center and create a fold along the top, sealing the fish into a parchment paper packet.
Bake for 15 to 20 minutes (fish should reach an internal temperature of 145 degrees F on an instant-read thermometer) until the fish flakes apart.
Serve immediately. Top with optional chopped fresh herbs, lemon zest, or some toasted bread crumbs.
More Delicious Fish Recipes
Make one of our other favorite fish recipes!
- Pan Seared Swordfish Steak
- Baked Parmesan Panko Cod Recipe
- Blackened Tilapia
- Poached Sea Bass Recipe
Substitutions & Variations
Want to make changes to this white fish recipe? Here are optional ingredient substitutions.
- Onion - the shallot can be replaced with thinly sliced red onion.
- Herbs - Substitute the dill for chopped chives or fresh parsley.
What to Serve with White Fish
Check out our full post on side dishes for white fish, or try one of these favorites.
The cooked fish can be kept in an airtight container for up to 3 days in the refrigerator.
Tips for Making this Recipe
Cooking Tips - Use an instant-read thermometer to check the temperature of the fish - it's done at 145 degrees F. The fish should easily flake apart and will no longer be transparent.
Recommended Tools - I highly recommend using a rimmed baking sheet when cooking fish because it stops juice from leaking into your oven.
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- 1 pound whitefish fillets
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- 2 shallots, thinly sliced
- 1 lemon, sliced into rounds
- 3 sprigs fresh dill
- Preheat oven to 400 degrees F.
- Pat the whitefish dry with a paper towel. Sprinkle the salt and pepper on both sides of the fillets.
- Mix the olive oil, melted butter, and garlic powder in a small bowl and stir.
- Place the fish, skin side down, on a large sheet of parchment paper on a rimmed baking sheet.
- Brush the olive oil mixture on the fish. Top the fish with the shallots, lemon slices, and dill sprigs.
- Fold the parchment paper into the center and create a fold along the top, sealing the fish into a parchment paper packet.
- Bake for 15 to 20 minutes (fish should reach an internal temperature of 145 degrees F on an instant-read thermometer) until the fish cooks through and flakes apart.
- Serve immediately.
Amount Per Serving: Calories: 365Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 127mgSodium: 343mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 38g