Lemon Wedge with Fish (Printable Version)
Tender fish fillets enhanced by fresh lemon wedges and simple seasonings for a bright, flavorful meal.
# Ingredient List:
→ Fish
01 - 2 skinless white fish fillets (e.g., cod, haddock, or tilapia), approximately 5.3 oz each
→ Seasonings
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
05 - ¼ teaspoon paprika (optional)
→ Garnish
06 - 1 lemon, cut into wedges
07 - 2 tablespoons fresh parsley, chopped (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F or heat a nonstick skillet over medium heat.
02 - Pat the fish fillets dry with paper towels. Rub both sides evenly with olive oil, salt, black pepper, and paprika if desired.
03 - If baking, place the fish on a lined baking sheet and bake for 10 to 12 minutes until opaque and easily flakes with a fork. If pan-frying, cook the fish in the hot skillet for 3 to 4 minutes per side until golden brown and cooked through.
04 - Transfer the cooked fillets to plates. Garnish with fresh parsley and serve immediately with lemon wedges for squeezing.
# Tips from hearthlykitchen:
01 -
- It's ready faster than ordering takeout, and tastes infinitely better.
- The lemon does all the heavy lifting flavor-wise, so you can stop overthinking dinner.
- Fish fillets are forgiving if you don't cook often—they're nearly impossible to ruin once you know the one thing that matters.
02 -
- Don't flip your fish more than once in a pan, and don't check it constantly—it needs uninterrupted heat to develop that gentle crust.
- Wet fish steams instead of cooks, which is why patting it dry is the one step that actually changes everything.
03 -
- Room-temperature fish cooks more evenly than cold fish straight from the fridge, so pull it out five minutes early and your results will be noticeably better.
- The moment your fish looks opaque in the thickest part is the moment to stop cooking—one minute longer and you've tipped from tender into dry.