Cherry & Dennis Recipes
Lemon Herb Baked Fish Fillet
檸檬香草焗魚柳
Recipe overview
White fish fillets bake with lemon, garlic and herbs until just cooked. Checking the thickest centre prevents the fish from drying out.
01
Ingredients
Main ingredients
- 600 g fish fillet
- 1 piece lemons
- 2 clove garlic
- 4 sprig thyme
- 2 sprig parsley
Seasoning
- 1 tbsp cooking oil
- 1/2 tsp salt
- 1/4 tsp Black pepper
02
Tools
- oven
- oven mitts
- baking tray
- baking paper
- knife
- cutting board
- kitchen paper
- small bowl
- pastry brush
- tongs
- fork
- food thermometer
- serving plate
03
Steps
Step 1
Preheat oven
Preheat the oven to 200°C with a rack in the middle.
Step 2
Line the tray
Line a baking tray with baking paper and leave clear edges for safe handling.
Step 3
Inspect fish
Thaw fish fully in the refrigerator and check for off odour, slime and bones; do not use if unsuitable.
Step 4
Dry the fish
Pat both sides dry with kitchen paper; wash hands, knife and board after raw fish contact.
Step 5
Prepare lemon and herbs
Juice half the lemon and slice the rest; mince garlic and chop the herbs.
Step 6
Mix herb oil
Mix lemon juice, garlic, herbs, oil, salt and black pepper.
Step 7
Season the fish
Place fish on the tray, brush both sides lightly with herb oil and group similar thicknesses together.
Step 8
Add lemon slices
Place one lemon slice on each fillet without covering the whole surface.
Step 9
Bake the fish
Using oven mitts, bake on the middle rack for 10–12 minutes without repeatedly opening the door.
Step 10
Check doneness
The thickest centre should reach 63°C, look opaque and flake easily; bake 2 minutes more at a time if needed.
Step 11
Rest the fish
Rest the tray on a trivet for 2 minutes so the fish settles without overcooking.
Step 12
Plate and serve
Lift fillets onto plates, spoon over a little tray juice and serve hot.
Common mistakes
- Relying only on time instead of fillet thickness can dry the fish.
Tips
Use sole, cod or another similarly thick white fish fillet.
