Some of the Best Baked Fish Recipes

A nicely baked fish provides an easy and quick dinner on a day when you’re sluggish but craving something wonderful. We know how difficult meal preparation, cooking, and cleanup can be on a busy day. To assist, we’ve gathered our top baked fish recipes that require few ingredients and fewer tools, making them a win-win. Not to mention, they are in good health.

Baked Fish

Let’s be clear about one thing before you start your baking lessons: baking is not the same as grilling or roasting. These three cooking methods use dry Heat and hot air as heat conductors. While grilling and baking are comparatively healthier, roasting gives the meat a crisp texture, letting the fat trickle away and cook off. Baking is a low-intensity, gradual cooking technique that takes longer than grilling.

What is the Meaning of Baking?

Food is cooked using dry Heat in baking, which can also be done on hot stones or in hot ashes. Bread is the food that is baked the most frequently, although many other dishes can also be baked. Gradually, Heat is transported “from the tops of bread, cookies, and cakes to their centers.

Heat causes batters and doughs to turn into baked goods and other things with a crisp, dry crust and a softer core “. You can create a hybrid barbecue variation by combining baking with grilling or using each technique separately. Barbecuing and baking share a concept called a brick oven, similar to a smoke pit.

Some of the Best Baked Fish Recipes

Here are some of the best-baked fish recipes:

Baked Whole Fish in Garlic-Chile Sauce

In Thailand, entire fresh fish is typically roasted outside, and however, due to the weather in some areas of North America, we frequently have to come up with other cooking techniques. An outside grill or an indoor oven can be used to bake this whole fish recipe. The fish is sliced, seasoned, and wrapped in foil before being deliciously cooked with a sauce comprised of oyster sauce, soy sauce, garlic, fish sauce, brown sugar, and chilies.

You can use any white-fleshed fish you have on hand, including fresh and flavorful red snapper, gray mullet, rainbow trout, and more. Instead of using aluminum foil to bake your fish, take a traditional approach and use banana leaves.

Baked Sardines with Garlic and Oregano

Sardines are baked in a straightforward sauce of oil, Greek oregano, garlic, and lemon juice in the traditional Greek dish known as Barthelmes pistes. The dish is simple to prepare; the only challenge may be locating fresh sardines because, regrettably, tinned sardines won’t taste the same. Sardines don’t freeze well and spoil quickly, so you must consume them the same day you catch some of this fresh fish.

The sardines must be scaled and their intestines removed before cooking while leaving the heads intact. You can ask the fishmonger to prepare the fish for you if you don’t feel comfortable doing it yourself. It would be best to use Greek oregano for this Greek recipe; Italian or Mexican oregano has a different flavor profile and won’t produce the dish’s original flavor. Don’t scrimp when applying this herb, as it gives the sardines their distinctive flavor.

Kosher Salmon Fillet

Salmon is a fatty, nutritious fish high in protein, vital amino acids, and vitamins. Our simple version is parve, juicy and tasty, and it goes well with dairy or meat dishes. Prepare and serve in just 30 minutes for a quick weekday supper with some simple pasta or a green salad. For a more significant dinner, serve with roasted veggies and potatoes.

The fish can be seasoned in the morning with all the ingredients except the lemon juice, put in the refrigerator (covered), and finished preparing just before baking, adding the lemon juice before securing the tin foil. This lovely fillet is a terrific supper and a delectable way to cook kosher salmon because it is healthy and light to consume. For suggestions on sauces you can serve on the side; visit our section on cooking advice.

Baked Halibut with Mushroom Cream Sauce

To create a wonderful dish unique enough for guests, bake firm-fleshed halibut fillets with a little butter, salt, and pepper. Then, top with a delicious mushroom-cream sauce. If you don’t have any sherry, you can make the sauce with an equivalent amount of red wine vinegar or apple cider vinegar. Halibut has a lovely texture and is mild, delectable seafood. Cooked with a little butter and salt, these halibut fillets are then topped with a delectable homemade mushroom cream sauce.

Baked Flounder with Lemon and Butter

White flounder is a gentle ocean fish that tastes well cooked. Due to its low mercury content, flatfish is safe for consumption by pregnant women and children of all ages. For this recipe, you can use frozen or fresh fillets, both available at the fish counter. Frozen flounder fillets should be defrosted overnight in the fridge before use.

With the addition of butter, paprika, and lemon, this recipe amplifies the subtle flavor of the fish without overpowering it. You’ll have enough time to prepare a sauce and side dishes while the fish bakes. When served with homemade garlic aioli, flounder is extremely tasty, and you can also try it with ready-made tartar sauce or pesto.

Baked Stuffed Cod with Bacon

For Thanksgiving dinner many years ago, the coastal areas of New England would stuff fish instead of a turkey, and the fish of choice was usually cod or haddock. Saltwater fish called cod has white, skinny, and solid meat. Although smaller in size than cod, haddock is a saltwater fish.

A whole fish is stuffed in this recipe to produce a flaky, mild fish with a slight hint of smokiness from the bacon strips placed on top of the fish before baking. Although you may serve this fish dish with anything, the typical accompaniments would be roasted or boiled potatoes and peas. This recipe can serve 4 to 6 people if you use a large fish; however, a haddock would probably only feed two people.

Herbed Sea Bass Baked in Paper

For a fantastic taste and presentation, sea bass is stuffed with herbs, bordered top and bottom with tomatoes, and baked and served wrapped in parchment paper. Fish can be cooked in a way that rapidly transforms it into a low-calorie meal, which is a benefit. Yes, you could add things and drastically increase the calorie count, but overall, it is a nutritious dinner. Nothing special about this recipe.

An average sea bass contains 125 calories. Additionally, it has a staggering 24 grams of protein and 0 carbohydrates. Thus, it is a fantastic choice. Additionally, it can often be purchased at a discount, so keep an eye out for these and stock up. These do freeze well (like most fish).

Mexican Baked White Fish in Cilantro Sauce

This recipe provides evidence that whitefish and cilantro are a natural pairing. Cream, onions, garlic, and lime juice combine to create a flavorful sauce that coats the fish in a vibrant, appealing green color. This recipe is a little out of the ordinary for a Mexican dish because baked foods are not very popular there (ovens are often only used for special occasions) and because the cilantro in this recipe is cooked, which is uncommon.

High Heat significantly reduces the herb’s flavor and scent intensity, but there is more than enough cilantro in this meal to make up for that. Contrary to popular belief, the cilantro plant’s stems are equally delicious as its leaves, and we utilize both in this recipe.

Baked Teriyaki Salmon Recipe

This baked teriyaki salmon is a quick dinner full of nutrients and sweet and flavorful. It has a flavor identical to those at your favorite Japanese restaurant, but it doesn’t cost much money or require you to leave the house. It bakes in the oven in less than 20 minutes without a hibachi grill. Making the marinade in advance and letting the salmon soak in the refrigerator for the night will make preparation simple. You’ll prepare a simple dinner the whole family will enjoy the following day.

Baked Bonito with Herbs and Potatoes

The Greek name for this dish, paramita, is bonito cooked with herbs and potatoes. Greek cuisine frequently features bonito, a fish in the mackerel family. Since bonito has no scales, it is not only considerably simpler to clean but also excellent for people who have allergies to fish scales. For a special lunch that is elegant enough for company, this one-pot dish only needs a vegetable or a leafy green salad and crusty bread.

Is it Better to Bake Fish Covered or Uncovered?

Foil is often used for baking fish because it is so popular. This approach saves time cleaning the oven and the kitchenware, making it quite effective. Because moisture is trapped within the foil rather than leaking into the oven, wrapping the fish in protection provides a similar result to steaming. This is a great technique to prevent your fish from drying out and also aids in locking in flavor and scent.

Butter should be used to coat the base of a wide piece of foil. Preheat the oven to around 400°F (200°C). Take the fish slice and sprinkle it with salt and pepper. Add some herbs and lemon juice to the foil, place the fish on top, fold the sides up, and seal the top. Cook for the allotted time in the oven, occasionally stirring until the meat is white and firm.

Make sure the fish is well cleaned, scaled, and gutted before wrapping it in foil if you plan to bake a whole fish. The body cavity can be filled with herbs and lemon or with a breadcrumb mixture, with the head, tail, and skin remaining intact. It will take significantly longer, perhaps between 40 and 50 minutes, to cook an entire fish in foil. Add 15 minutes to the calculation for each half kg of fish. When the fish has finished cooking, remove it from the oven, cover it in foil, and peel it.

Is Baking Fish Better than Frying?

Fish is a fan favorite for mealtime for a few obvious reasons. From the variety of ways it can be prepared to the various fish types available, it is one of the most versatile mealtime staples. It is also one of the healthier dinner-time choices, thanks to omega-3 fats. If you want to add this delicious staple to your meal rotation, you may have questions about baking fish vs. frying. There are a few things to know regarding baking fish vs. frying.

  • Of course, baking will always be preferable to frying. Since there is no need for oil or grease to cook the fish when baked, the worry about adding excessive fats is eliminated.
  • Baking has an additional special advantage over frying. Important nutrients are lost a little bit during frying because it uses higher temperatures than baking, whether deep-frying or pan-frying.
  • Some of the essential omega-3 fats and vitamin D are lost when fish is fried at higher temperatures; according to some studies, salmon, for example, loses half of its vitamin D when fried.
  • Fish can be baked to preserve the essential nutrients without increasing the unhealthy fat content. The secret to baking fish in a heart-healthy fashion is to use little oil, and if you add oil, make sure it’s olive oil or another heart-healthy option.
  • It’s also important to note that, while baking retains nutrients better than deep-frying or pan-frying, steaming and poaching are superior to baking.
  • Since steaming and poaching take place at temperatures much lower than baking and use no oil, there is little nutritional loss during cooking, and the worry of additional fats is also disregarded.


Fish is a great substitute for other meats and poultry since it is flavorful, healthful, and nutrient-dense. Additionally, you can bake, steam, fry, or grill it. But the method with the least amount of cleanup is baking. Win-win! So, as traditional main dishes that maximize the sea’s bounty, here are ten nutritious baked fish recipes.

Among the many oily fish species are swordfish, trout, sardines, mackerel, salmon, and tuna. These are the healthiest since they contain more Omega-3 fatty acids, which are good for the heart.
Fish cooks rapidly, so all you need to do is give it a few minutes in the oven to produce a lovely, flaky filet. Infusing fish with various mouthwatering flavors while baking it is another fantastic option. Check out some of my greatest guilt-free baked fish dishes.