Psari Skordo-Lemoni: Greek Baked Garlic Lemon Fish

Why You’ll Love This Recipe

• Bright, clean flavors from fresh lemon, garlic, and parsley that make mild white fish taste spectacular.
• Quick and foolproof: from fridge to table in about 30 minutes with minimal prep or cleanup.
• Light yet satisfying, naturally gluten-free, and easy to pair with almost any side dish.
• Perfect for both weeknights and dinner parties; the aroma alone makes it feel special.

Grocery List

• Produce: 2 lemons, 1 bunch flat-leaf parsley, 4 large garlic cloves
• Dairy: Optional unsalted butter (for a richer finish, if desired)
• Pantry: 1 1/2 lb (680 g) white fish fillets (fresh or frozen and thawed), extra-virgin olive oil, dry white wine (or use water), fine sea salt, black pepper, dried oregano, red pepper flakes (optional)

Full Ingredients

For the Psari Skordo-Lemoni

• 1 1/2 lb (680 g) mild white fish fillets, about 4 pieces (cod, haddock, halibut, sea bass, or snapper), skinless and pin bones removed
• 3 tbsp extra-virgin olive oil, plus 1–2 tsp for the baking dish and optional finishing drizzle
• 4 large garlic cloves, very finely minced or grated
• 2 medium lemons:
  • Zest of 1 lemon (about 1–1 1/2 tsp)
  • Juice of both lemons (about 6 tbsp total)
  • 4–6 thin slices reserved for baking on top (from either lemon)
• 3 tbsp finely chopped fresh flat-leaf parsley, plus extra for serving
• 2 tbsp dry white wine or water
• 1 tsp fine sea salt (use slightly less if your fish is pre-salted)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano (Greek oregano if possible)
• Pinch red pepper flakes, to taste (optional but recommended)

Optional For Extra Richness and Serving

• 1 tbsp unsalted butter, cut into tiny pieces and dotted over the fish before baking (optional)
• Lemon wedges, for serving at the table
• Extra chopped parsley, for garnish
• Crusty bread, boiled or roasted potatoes, rice, or a simple green salad, to soak up the sauce

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Set your oven to 400°F (200°C) with a rack in the middle position. While the oven heats, choose a shallow baking dish just large enough to hold the fish in a single layer without overlapping. Glass, ceramic, or an enamel baking dish all work well.

Drizzle 1–2 teaspoons of olive oil into the dish and use your fingers or a piece of paper towel to lightly coat the bottom and sides. This prevents the fish from sticking and helps the juices form a silky sauce.

Step 2: Make the garlic-lemon-parsley mixture

In a small bowl, combine the 3 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dry white wine (or water), salt, pepper, dried oregano, and red pepper flakes (if using).

Whisk with a fork until everything is well combined. Taste a tiny drop: it should be bright, lemony, and well-seasoned. You want it just a little saltier and more intense than you think, because it will season all of the fish as it bakes.

Step 3: Prep and arrange the fish

Pat the fish fillets very dry on all sides with paper towels. This helps them bake rather than steam and keeps the flavors from becoming diluted.

Place the fillets in the prepared baking dish in a single layer. If there are thinner tail pieces, fold the very end under itself so all fillets are a more even thickness. This helps them cook at the same rate.

Step 4: Dress the fish with the garlic-lemon mixture

Give the garlic-lemon mixture a quick stir (the garlic tends to sink), then spoon it evenly over the fish, making sure each fillet is coated. Use a spatula or the back of the spoon to spread any pooled mixture so it runs underneath and around the sides of the fish.

Lay 1–2 thin lemon slices on each fillet. If you are using butter, dot the tiny pieces around and on top of the fish. Let the fish sit at room temperature for about 5–10 minutes while the oven finishes preheating; this brief rest lets the flavors start to penetrate.

Step 5: Bake until the fish is just cooked through

Place the baking dish in the preheated oven and bake for 12–15 minutes. The exact time will depend on the thickness of your fillets. Very thin pieces may be done in as little as 10–12 minutes, while thicker cuts might take closer to 15.

The fish is done when it is opaque all the way through and flakes easily when you gently press it with the back of a fork. An instant-read thermometer inserted into the thickest part should read 135–140°F (57–60°C). Remember: it will continue to cook slightly as it rests.

Step 6: Optional broil for color

If you like lightly caramelized edges on your fish and lemon slices, switch the oven to broil for 1–2 minutes at the end of the baking time. Keep a close eye on it so the garlic does not burn; you want just a hint of golden color on top, not dark brown.

Step 7: Rest, garnish, and serve

Remove the dish from the oven and let the fish rest for 3–5 minutes. During this time, the juices in the pan will slightly thicken, and the fish will finish cooking gently.

Spoon some of the fragrant garlic-lemon-olive oil juices over each fillet. Scatter with a little extra chopped parsley and a light drizzle of fresh olive oil if you wish. Serve immediately with lemon wedges on the side and plenty of bread, potatoes, or rice to soak up every last bit of the sauce.

Pro Tips

• Choose the right fish: Mild, firm white fish works best: cod, haddock, halibut, sea bass, snapper, or grouper. Aim for fillets about 1 inch (2.5 cm) thick for even cooking.
• Do not overbake: Start checking at the 10–12 minute mark. Slightly underdone is better than overdone; the fish will keep cooking as it rests.
• Pat dry thoroughly: Removing surface moisture before baking keeps the sauce concentrated and the fish from becoming watery.
• Adjust the lemon: If your lemons are very tart, hold back 1–2 tablespoons of juice and add to taste at the end. You can always squeeze more fresh lemon at the table.
• Use good olive oil: A decent extra-virgin olive oil really shines in this simple dish, especially when drizzled on just before serving.

Variations

• Olive and caper twist: Scatter 2 tablespoons rinsed capers and a small handful of sliced Kalamata olives over the fish before baking for a brinier, more intense Greek flavor.
• Tomato and herb version: Add a handful of halved cherry tomatoes around the fish and increase the parsley to 1/4 cup. The tomatoes will soften and sweeten into the sauce.
• Crispier top: Mix 1/3 cup fresh breadcrumbs with 1 tablespoon olive oil and a pinch of salt, then sprinkle lightly over the fillets before baking for a golden, delicate crust.

Storage & Make-Ahead

This dish is best enjoyed fresh, when the fish is tender and the lemon-garlic aroma is brightest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and its juices in a small baking dish, cover loosely with foil, and warm in a 275°F (135°C) oven for 10–15 minutes, just until heated through. Avoid microwaving on high, which can make the fish rubbery; if you must use a microwave, do so at 50 percent power in short bursts. You can prepare the garlic-lemon-parsley mixture up to 1 day ahead and refrigerate it in a covered container. Stir well and let it come to room temperature before using.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without optional butter and sides): about 250 calories; 30 g protein; 12 g fat (2 g saturated fat); 4 g carbohydrates; 1 g fiber; 1 g sugars; 420 mg sodium. Values will vary based on the exact type of fish, size of fillets, and any added sides or butter.