There are evenings when I’m too tired to fuss over dinner, but still want something that feels special. That’s where this baked fish with garlic and basil always saves me. It’s fresh, flavorful, and comes together so quickly that I often make it on weeknights, not just weekends.
I still remember the first time I tried marinating fish this way—it was a rainy evening, I had halibut in the fridge, and I thought, why not give it the same love we give chicken or meat? That little experiment turned into one of my family’s most requested meals. The garlic and basil bring out a brightness that makes the whole dish sing, and the olive oil keeps the fish moist and tender every single time.
Why You’ll Really Like This Recipe
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Quick but impressive: From fridge to table in about 45 minutes (including marinating), but it tastes like you spent hours on it.
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Balanced flavors: The garlic, basil, and lemon don’t overpower the fish—they just bring out its natural sweetness.
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Versatile: Works with halibut, cod, or any white fish you like. I’ve even tried it with tilapia when that’s what I had, and it still turned out great.
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Family approved: My daughter, who usually side-eyes fish, happily eats this one. That’s saying something.
I think what makes it shine is how the marinade pulls double duty—infusing the fish with flavor while creating a built-in sauce that drapes over the peppers and shallots. It feels like a full meal without much effort.
Helpful Tips from My Kitchen
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Keep the acid light: Too much lemon or lime can “cook” the fish before it hits the oven. Stick with a small squeeze—just enough for brightness.
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Don’t skip the olive oil: It keeps the fish juicy and prevents sticking. If you have a good bottle you save for salads, this is a nice place to use it.
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Cut vegetables evenly: Slice the peppers and shallots into even rounds so they cook at the same pace. Nobody wants half-burnt veggies under perfectly baked fish.
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Check early: Ovens vary. Start checking your fish at the 10-minute mark. I’ve overcooked fish in the past by waiting “just two more minutes.”
Making It Ahead
Sometimes I prep the marinade in the morning before heading out. When I get home, I just toss the fish in, let it sit while I set the table, and then bake it. The key is not to let the fish sit too long in the lemon—30 minutes is the sweet spot.
If I’m having friends over, I’ll chop the vegetables and store them in the baking dish in the fridge. That way, all I have to do is slide the fish on top and bake it.
Serving Ideas
This baked fish goes beautifully with simple sides that soak up the juices. Here are a few I’ve paired it with:
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Lemon rice – my personal favorite, it brightens up the plate.
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Steamed couscous or quinoa – quick and fuss-free.
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A big green salad – Greek, Caesar, or even just cucumbers and tomatoes with olive oil and vinegar.
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Roasted potatoes – if I want a heartier dinner.
And don’t forget some warm bread on the side—you’ll want to mop up every bit of that garlicky olive oil.
Storing Leftovers
Fish is best fresh, but if you do have leftovers, keep them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven, covered with foil, so it doesn’t dry out. I’ve also flaked leftover fish into a salad the next day—it makes a great topping with mixed greens, olives, and a drizzle of vinaigrette.
FAQs
Can I use frozen fish?
Yes, just make sure to thaw it fully in the fridge and pat it dry before marinating. Excess water can water down the flavors.
What if I don’t have basil?
Parsley, dill, or cilantro work nicely. I’ve swapped in fresh thyme before and it gave the fish a more earthy note.
Can I cook this in foil packets?
Absolutely. If you prefer individual portions, wrap each fillet with some of the vegetables and marinade in foil. Bake at the same temperature until flaky.
How do I know the fish is cooked?
It should flake easily with a fork and look opaque in the center. If you like being precise, an instant thermometer should read 145°F at the thickest part.
Can I grill instead of bake?
Yes, just make sure to oil the grates well or use a grill basket. The marinade helps prevent sticking, but gentle handling is key.
Easy Baked Fish with Garlic and Basil
This baked fish is a true weeknight hero—juicy, tender, and full of flavor from a quick marinade of garlic, basil, citrus, and spices.
Ingredients
- 2 pounds fish fillet such as halibut
- 6 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 10 garlic cloves, finely minced
- 15 fresh basil leaves, cut into ribbons
- 1 teaspoon ground coriander
- 1 ½ teaspoons dried oregano
- 1 teaspoon sweet paprika
- 2 bell peppers (any color), thinly sliced
- 2 shallots, peeled and sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by patting the fish fillets dry, then season both sides with salt and pepper. In a large zip-top bag or shallow dish, whisk together the olive oil, lemon juice, garlic, basil, oregano, coriander, and paprika. Add the fish to the marinade, making sure it’s well coated, then refrigerate for about 30 minutes.
- Preheat your oven to 425°F. Scatter the sliced peppers and shallots across the bottom of a 9x13-inch baking dish. Remove the fish from the marinade and place it on top of the vegetables, pouring any remaining marinade over the dish.
- Bake until the fish is cooked through and flakes easily with a fork, about 15 minutes depending on thickness. Serve warm with a squeeze of lemon and your favorite side dishes for a complete, vibrant meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 333Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 151mgSodium 236mgCarbohydrates 8gFiber 1gSugar 2gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This baked fish with garlic and basil has become a bit of a comfort dish for me—it’s proof that a simple marinade and fresh herbs can turn an ordinary piece of fish into something special. If you’re new to cooking fish at home, this is a friendly recipe to start with. And if you already love fish, I promise this will earn a regular spot at your table.
