Herb-baked fish
This herb-baked fish is clean, bright, and quietly elegant, the kind of dish that tastes like you fussed, even though you didn’t. Mild white fish (like cod or haddock) gets brushed with olive oil, sprinkled with herbs and garlic, topped with lemon slices, and baked just until it flakes. No heavy sauces or breading, just simple, fresh flavors doing all the work.
Instructions
Heat oven to 400°F (200°C). Line a baking try with parchment paper if you wish.
Pat fish fillets dry. Brush with olive oil on both sides. Sprinkle with salt, pepper. Sprinkle also dried herbs and minced garlic, if using them this way.
Place fillets in a lightly oiled baking dish in a single layer. Sprinkle bread crumbs on top of the fish, if using.
Set around lemon wedges and whole garlic cloves, if using them this way.
Lay lemon slices over the top of each fillet, or set the lemon wedges around the fish.
Bake 15–25 minutes, depending on thickness, until fish flakes easily with a fork and is opaque.
Notes
It’s easy enough for a weeknight, but special enough for a harvest feast, especially if you’re leaning into a coastal menu. Serve it with roasted root vegetables, a pot of steamed mussels or clams, and some rustic corn cakes, and you’ve got a Thanksgiving spread that tastes like New England shoreline in late autumn.
Use any fish you have available: cod, haddock, hake, pollock or similar.
Use the aromatic herbs of your choice (thyme, rosemary, dill, parsley) either fresh or dried. You will need about 2 teaspoons dried herbs and double that amount of fresh herbs.
Variations
For an Asian twist, omit bread crumbs and sprinkle ginger, grated or minced, on top of the fish fillets.
Source
Food in U.S.A.