White Fish Recipes

Loaded with bright Mediterranean flavors, this baked white fish is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Baked white fish is one of the easiest and fastest dinners you can make on a busy weeknight.

This simple recipe is featured in my roundup of 25+ fish recipes anyone can make! Here, the fish fillet takes on a tasty mixture of tomatoes, olives, garlic and red onions, which bathes the fish with fresh and bright Mediterranean flavors. Best part, it takes only 15 minutes or so in a high-heated oven!

30 Best White Fish Recipes (+ Easy Dinner Ideas)

Enjoy a tasty dinner with these easy white fish recipes. From baked to pan-fried to grilled, there are so many wonderful ways to prepare white fish.

Ingredients:

• Baked White Fish Recipe
• Baked Fish with Lemon Cream Sauce
• Parmesan Crumbled Fish
• Pan Fried Fish
• Fish with Lemon Caper Sauce
• Almond Crusted Cod
• Vietnamese Turmeric Fish
• Mediterranean Fish with Tomato and Olive Tapenade
• Fish Tacos Recipe with Best Fish Taco Sauce
• Fish Pie with Cheesy Mash
• Pan-Seared Cod in White Wine Tomato Basil Sauce
• Whitefish with Cherry Salsa
• Bacon Wrapped Fish with Sun-Dried Tomato Pesto
• Fish Puttanesca
• Mediterranean Baked Fish with Artichokes and Olives
• Thai Fish Curry
• Mediterranean Lemon-Garlic Haddock With Artichoke Hearts
• Grilled Halibut with Strawberry Guacamole and Coconut Cauliflower Rice
• Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley
• Chilean Sea Bass Recipe With Basil Pesto
• Easy Fish Stew
• New England Baked Haddock
• Spanish Fish Stew with Potatoes
• Air Fryer Frozen Fish Sticks
• Baked Cod with Pesto
• Long John Silver’s Fish Batter
• Blackened Flounder with Pineapple Salsa
• Air Fryer Walleye (With or Without Breading)
• Dad’s New England Fish Chowder
• Brazilian Fish Stew (Moqueca de Peixe)

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a white fish recipe in 30 minutes or less!

Mediterranean Baked White Fish

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Prep: 10min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, Saturated Fat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, servingSize 1 serving

Ingredients:

• 1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
• Kosher salt and ground black pepper
• Extra virgin olive oil
• Juice of ½ lemon (more for later)
• 8 ounces cherry tomatoes, (halved)
• 3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
• 3 tablespoons minced red onion
• 4 to 5 garlic cloves, (minced)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons dried oregano

Instruction:

1. Heat the oven to 425 degrees F.
2. Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
3. In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
4. Pour the tomato and olive mixture over the fish.
5. Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
6. Remove from the heat and serve.

Pan-Seared White Fish

Searing the fish fillets in a pan cooks the thin fillets quickly without a lingering fishy smell most home cooks fear. I pair the fish with a simple lemon butter sauce made in the pan.

Prep: 5min

Serving Size: 1 serving

Nutrition Facts: calories 446 kcal, Carbohydrate 3 g, Protein 35 g, Fat 34 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 130 mg, Sodium 147 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 2 (6 to 8 ounce) boneless, skin on white fish fillets (tilapia, halibut, cod, bass)
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 2 tablespoons canola oil, (or another neutral oil like grape-seed)
• 3 tablespoons unsalted butter
• ½ medium lemon
• 2 teaspoons nonpareils capers
• 2 tablespoons chopped mixed herbs, (like chives, tarragon, parsley)
• Lemon wedges, (for serving)

Instruction:

1. Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.
2. Heat a large skillet over medium high heat, add the oil and heat through.
3. Place the filets skin side of the fish down in the pan, pressing down gently for a few seconds so the skin doesn’t curl. Sear, until the skin is golden and easily releases from the pan, about 3 minutes.
4. Carefully flip the fish using a spatula and add the butter, lemon juice and capers to the pan. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to splash the butter over the top to baste the fish until it’s cooked through, about an additional minute.
5. Garnish with the herbs and serve the fish with lemon wedges on the side.

White Fish with Garlic Butter Sauce

This White Fish with Lemon butter Sauce is succulent, refreshing, and easy to make. Use a firm white fish (halibut, mahi-mahi, or cod) that’s at least 1 inch thick throughout. To avoid fishy-ness, go for the freshest fish you can find. High quality flash frozen is a great option, too.

Prep: 10min

Ingredients:

• 4 fillets of firm white fish (at least 1 inch thickness, approx 6-8 oz each)
• 3 TB salted butter
• 2 shallots (minced)
• 3 cloves garlic (minced)
• 2/3 cup dry white wine
• 2 TB fresh lemon juice
• 1 TB fresh parsley (chopped)
• grated zest of 1 lemon
• 3 TB olive oil
• kosher salt and freshly ground black pepper

Instruction:

1. Let fish sit in a colander at room temp for at least 30 minutes to drain any liquids and reach a moderate room temp.
2. Meanwhile, make the sauce: Heat butter, shallots, and garlic in a large frying pan and cook on medium heat, stirring often, 2 min. Add wine and lemon juice and bring to a boil. Boil until sauce thickens slightly, 2-3 min. Stir in parsley and lemon zest. Season with pinches of salt and pepper to taste. Cover and keep warm.
3. Using paper towels, pat dry the fillets to remove as much moisture as you can. Sprinkle a light layer of kosher salt and black pepper over both sides of each fillet. In a large nonstick frying pan over medium heat, add 3 TB olive oil. Arrange 2 fillets in the pan and cook with lid ajar to allow steam to escape. Cook about 3-4 min or until bottoms of fillets are browned. Flip carefully and brown other side 3-4 min (keep in mind that if your fish is less than 1 inch thick, you’ll need to adjust for less cook time.) You want the fish just cooked, but not over-cooked. Repeat with other 2 fillets (unless your frying pan is large enough to cook all 4 fillets without crowding, it’s best to cook in batches; otherwise, the fish will be more steamed than browned.)
4. Plate the fish fillets and pour warm sauce over them. Serve immediately.

PAN SEARED WHITE FISH | RICHARD IN THE KITCHEN

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