When life gets busy, I’m all about quick, healthy meals that don’t skimp on flavor. That’s why Lemon Dill Baked White Fish is my go-to dinner—it’s ready in 30 minutes and tastes like sunshine on a plate. I first fell in love with this recipe during a summer trip to the coast, where fresh seafood was everywhere. Back home, I recreated it with simple ingredients, and now it’s a family favorite. Trust me, this dish is as easy as it is delicious!
Why You’ll Love This Lemon Dill Baked White Fish
This recipe checks all the boxes for a perfect weeknight meal. It’s so simple, packed with bright flavors, and good for you too. Here’s why it never fails to impress:
Simple and Fast
From fridge to table in 30 minutes! Just season, bake, and you’re done. Even on my busiest nights, I can pull this together without breaking a sweat.
Light and Nutritious
At just 180 calories per serving with 25g of protein, it’s the kind of meal that makes you feel great after eating. My fitness-conscious friends always ask for this recipe.
Crowd-Pleasing Flavor
The zesty lemon and fresh dill combo is magic – bright enough to wake up your taste buds but mild enough for picky eaters. Even my kids go back for seconds!
Lemon Dill Baked White Fish Ingredients
Here’s everything you’ll need to make this simple yet flavorful dish. I’m pretty strict about these ingredients – they’re what make this recipe shine!
- 4 white fish fillets (6 oz each) – I love using cod or tilapia for this
- 2 tablespoons good quality olive oil – it makes all the difference
- 1 medium lemon (juiced and zested) – don’t skimp on that bright zest!
- 2 tablespoons fresh dill (chopped) – trust me, fresh is best here
- 2 cloves garlic (minced) – I often sneak in an extra clove because I can’t help myself
- ½ teaspoon salt – kosher or sea salt works great
- ¼ teaspoon black pepper – freshly ground if you have it
That’s it! Just seven simple ingredients that come together to create something truly special. I’ll share some variations later, but first try it exactly like this – it’s perfection in its simplest form.
How to Make Lemon Dill Baked White Fish
This recipe couldn’t be simpler – but a few key steps make all the difference between good and great results. Follow along and you’ll have restaurant-quality fish ready in no time!
Prep the Fish
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your baking dish and lay those beautiful fillets in a single layer. Quick tip: pat them dry with paper towels first – this helps the seasonings stick better!
Add Seasonings
Now comes the fun part! Drizzle that olive oil evenly over the fish like you’re painting a masterpiece. Then sprinkle on minced garlic, lemon zest, chopped dill, salt and pepper – get those flavors everywhere! I like to use my fingers to gently press the seasonings onto the fish so nothing falls off.
Bake to Perfection
Pop that baking dish into your preheated oven and let the magic happen. In about 15-20 minutes (depending on thickness), your fish will be perfectly cooked. How do you know? The flesh turns opaque white and flakes easily when nudged with a fork. Don’t overcook it – that’s when fish gets dry. The aroma filling your kitchen will tell you it’s ready before the timer does!
Tips for the Best Lemon Dill Baked White Fish
After making this recipe dozens of times (okay, maybe hundreds), I’ve learned a few tricks that take it from good to absolutely foolproof. First – and I can’t stress this enough – use fresh dill. The dried stuff just doesn’t give that same bright, herby punch. Second, watch your bake time based on thickness. My rule? 10 minutes per inch of thickness at the thickest part.
Oh! And don’t crowd your baking dish – give those fillets some breathing room or they’ll steam instead of bake. I learned that the hard way when hosting dinner for six and ended up with soggy fish. Now I use two pans if needed – totally worth the extra dish to wash!
Serving Suggestions for Lemon Dill Baked White Fish
This lemony fish plays so nicely with other dishes! My absolute favorite pairing is a big scoop of fluffy quinoa – it soaks up all those delicious juices. For weeknights, I’ll often roast whatever veggies I have on hand (asparagus and zucchini are perfect) or toss together a simple green salad with lemon vinaigrette. The bright flavors just sing together!
When I’m feeling fancy, I’ll add some roasted baby potatoes or crusty bread to mop up the sauce. And if you really want to impress guests? Serve it over a bed of creamy risotto – the contrast with the light fish is heavenly. Honestly, this dish is so versatile it goes with almost anything!
Storing and Reheating
Leftovers? No problem! This lemon dill fish keeps beautifully in the fridge for up to 2 days – just pop it in an airtight container. When reheating, skip the microwave (unless you like rubbery fish). Instead, warm it gently in a 275°F oven for about 10 minutes. I like to add a splash of water or lemon juice to keep it moist. Pro tip: the flavors actually deepen overnight, making those leftovers taste even better the next day!
Lemon Dill Baked White Fish Variations
While I adore the classic version, sometimes I like to mix things up! For extra zing, toss in a tablespoon of capers – their briny pop pairs perfectly with the lemon. Out of dill? Fresh parsley makes a lovely substitute (just use a bit more since it’s milder). My summer favorite? Nestle halved cherry tomatoes around the fish before baking – they burst into the most delicious sauce. The beauty of this recipe is how easily it adapts to whatever’s in your fridge!
Nutritional Information
Here’s what you’re getting in each delicious serving of this lemon dill baked white fish (based on a 6-ounce fillet):
- Calories: 180
- Protein: 25g (that’s a powerhouse!)
- Fat: 8g (mostly the good-for-you olive oil kind)
- Carbs: 2g
- Sodium: 300mg
Now, I’m no nutritionist – these are just estimates based on my kitchen scale and calculator. Your exact numbers might dance around a bit depending on your fish’s size or how generous you are with that olive oil drizzle (no judgment here!). What I can promise is that this meal leaves you satisfied without weighing you down – the perfect balance for healthy weeknight eating.
Common Questions About Lemon Dill Baked White Fish
Over the years, I’ve gotten so many great questions about this recipe from friends and readers. Here are the ones that pop up most often – with all my tried-and-true answers!
Can I use dried dill?
You can, but hear me out first! Fresh dill really makes this dish shine with its bright, herbal flavor. If you must use dried (we’ve all been in a pinch!), reduce it to 2 teaspoons since dried herbs are more concentrated. And here’s my secret – rub the dried dill between your fingers before adding to wake up those flavors!
How do I know the fish is done?
This was my biggest worry when I first started cooking fish! Look for three signs: the flesh turns from translucent to opaque white, it flakes easily when gently prodded with a fork, and the internal temperature hits 145°F if you’re using a thermometer. I like to check the thickest part – when a fork slides in with no resistance, it’s perfect!
Can I use frozen fish?
Absolutely! I keep frozen fillets in my freezer for last-minute dinners. Just make sure to thaw them completely in the fridge overnight first (no cheating with hot water!). Then pat them super dry – frozen fish releases more moisture during thawing. This extra step prevents your beautiful baked fish from turning watery. Bonus tip: frozen fish often goes on sale – stock up when you see a deal!
Try This Lemon Dill Baked White Fish Tonight!
There you have it – my absolute favorite way to make healthy, delicious fish in a flash! This lemon dill baked white fish has saved me on countless busy nights when takeout was tempting. The best part? It’s so simple that even my most kitchen-shy friends feel confident making it.
I’d love to hear how it turns out for you! Give it a try tonight (seriously, why wait?) and let me know what you think. Did you stick with the classic version or try one of the fun variations? Snap a photo of your creation and tag me – nothing makes me happier than seeing this recipe bring joy to other kitchens!
And hey, if you love it as much as we do, leave a rating below. Your feedback helps other home cooks discover this gem too. Now go grab that fresh dill and get baking – dinner’s going to be amazing!
Print
30-Minute Lemon Dill Baked White Fish: Irresistible & Healthy
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A simple, healthy, and flavorful baked white fish dish with lemon and dill.
Ingredients
- 4 white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 2 tablespoons fresh dill (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the fish fillets in a baking dish.
- Drizzle olive oil over the fish.
- Sprinkle minced garlic, lemon zest, dill, salt, and pepper evenly over the fish.
- Squeeze lemon juice on top.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork.
- Serve immediately.
Notes
- Use fresh dill for the best flavor.
- Adjust baking time based on the thickness of the fish.
- Pairs well with steamed vegetables or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
