Baked Fish

Baked Fish

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can’t undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.

Ingredients

  • 4 fish fillets or steaks of any kind of fish
    skin on or off to taste
  • Extra-virgin olive oil
  • Fine sea salt
  • Black pepper
  • Lemon wedges

    for serving

Directions

  1. 1

    Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.

  2. 2

    Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.

Baked Fish

Baked Fish

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About this Recipe

Tired of dry, overcooked fish? This Baked Fish recipe introduces a simple, reliable method to achieve perfectly tender, opaque fish every time. Forget guesswork—we're bringing back a classic rule of thumb that ensures delicious results with minimal effort and maximum flavor.

Why This Recipe Works

The genius of this recipe lies in the "10 minutes per inch of thickness" rule. It's a remarkably accurate guideline that ensures your fish fillets or steaks cook through just enough to be opaque, without ever becoming dry or flaky. This method takes the stress out of baking fish, leaving you with moist, flavorful results. While thick or uneven fillets might require a touch of judgment, the golden rule remains: err on the side of less cooking time; you can always add more, but you can’t undo overdone fish.

What to Expect Prepare for a wonderfully tender piece of baked fish that's subtly seasoned and incredibly versatile. The simple combination of extra-virgin olive oil, fine sea salt, and black pepper enhances the natural flavors of your chosen fish. You'll get a clean, pure taste that's both satisfying and light, ready to be enjoyed as is, or paired with your favorite complementary flavors. This approach allows the quality of the fish to truly shine through.

Customization & Variations This recipe is incredibly adaptable to any kind of fish you prefer—from cod to salmon, halibut to snapper. Feel free to use either fillets or steaks, and choose whether to leave the skin on or off to suit your taste. For an elevated experience, serve your baked fish with a vibrant pesto, a creamy aioli, or a zesty vinaigrette on the side. Each addition offers a unique flavor profile that complements the mildness of the fish beautifully.

Serving & Context This baked fish is perfect for a quick, healthy weeknight dinner or an elegant weekend meal. Serve it simply with fresh lemon wedges to brighten the flavors, perhaps alongside a crisp green salad or roasted vegetables for a complete dish.

Frequently Asked Questions