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Lemon Herb Baked Fish Fillets with Roasted Potatoes in a black baking pan garnished with rosemary and thyme.

Lemon Herb Baked Fish Fillets with Roasted Potatoes

Tender, flaky white fish fillets baked alongside crispy roasted potatoes in a garlic, lemon, and extra virgin olive oil herb sauce. A 30-minute one-pan Mediterranean dinner!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

The Base & Fish:
  • * 4 cod fillets approx. 6 oz each, thick-cut
  • * 2 medium yellow or Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • * 1 tbsp extra virgin olive oil for par-roasting potatoes
The Dry Spice Seasoning:
  • * 1 tsp paprika smoked or sweet
  • * 1/2 tsp garlic powder
  • * 1/2 tsp onion powder
  • * 1/2 tsp sea salt
  • * 1/4 tsp freshly cracked black pepper
The Lemon Garlic Herb Emulsion:
  • * 3 tbsp extra virgin olive oil
  • * 2 tbsp fresh lemon juice
  • * 1 tsp fresh lemon zest
  • * 2 cloves garlic minced
Herb Garnish:
  • * 3 sprigs fresh rosemary leaves stripped
  • * 4 sprigs fresh thyme

Method
 

Preheat Oven:
  1. Set your oven to 400°F (200°C). Lightly grease a rimmed baking dish or baking sheet with a drizzle of olive oil.
Par-Roast Potatoes:
  1. In a small bowl, toss the cubed potatoes with 1 tablespoon of extra virgin olive oil, a pinch of salt, and pepper. Spread into the baking dish and bake solo for 10 minutes.
Prepare Fish & Sauces:
  1. Pat the cod fillets thoroughly dry with paper towels. In a small cup, whisk together the 3 tablespoons olive oil, fresh lemon juice, lemon zest, and minced garlic. In another bowl, combine the paprika, garlic powder, onion powder, sea salt, and black pepper.
Assemble:
  1. Remove the baking dish from the oven. Push the potatoes toward the outer edges to create space in the center. Place the dried cod fillets into the center. Evenly rub the dry spice blend over each fillet. Drizzle the lemon garlic oil emulsion over the fish and potatoes. Scatter fresh rosemary leaves and thyme sprigs across the pan.
Bake:
  1. Return the pan to the oven and bake for 12 to 15 minutes until the fish turns opaque and flakes easily with a fork. Optional: Broil on high for 1 to 2 minutes for golden browned tops.
Serve:
  1. Spoon the warm garlic lemon pan juices over the fish fillets right before serving. Enjoy with fresh lemon wedges!

Notes

* Fish Alternatives: Halibut, sea bass, haddock, or mahi mahi work as great substitutes for cod.
* Moisture Control: Thoroughly patting the fish dry with paper towels is critical to achieving a non-soggy, roasted top.