There’s something magical about Greek-style baked fish with herbs. It’s one of those dishes that feels fancy but is so simple to make—perfect for busy weeknights or when you’re craving something light and healthy. The Mediterranean flavors shine through with fresh herbs, garlic, and a generous drizzle of olive oil, creating a dish that’s both aromatic and satisfying. I first fell in love with this recipe during a trip to Greece, where every bite tasted like sunshine. Now, it’s a staple in my kitchen because it’s quick, easy, and always delicious. Trust me, once you try it, you’ll be hooked!
Ingredients for Greek-Style Baked Fish with Herbs
This recipe keeps things simple with just a handful of fresh, vibrant ingredients that let the natural flavors shine. Here’s what you’ll need to make this Mediterranean-inspired dish:
- 4 fish fillets (cod or sea bass, about 6 oz each)
- 3 tbsp good-quality olive oil (trust me, it makes a difference!)
- 3 cloves garlic, minced (fresh is best—no jarred stuff!)
- 1 lemon, thinly sliced (save some juice for serving if you like it extra tangy)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- A handful of fresh parsley, chopped (for that bright green garnish)
Best Fish Choices for Greek-Style Baked Fish
Cod and sea bass are my top picks—they’re firm enough to hold up to baking but still get beautifully flaky. Halibut works great too if you want something a bit meatier. The key? Whatever you choose, make sure it’s fresh and preferably skin-on for extra flavor!
How to Make Greek-Style Baked Fish with Herbs
This dish comes together so easily—just a few simple steps and you’ll have restaurant-quality fish right from your oven! Here’s how I make mine:
- Preheat your oven to 375°F (190°C). While it heats up, take those gorgeous fillets out of the fridge—they’ll cook more evenly if they’re not ice-cold.
- Prep your baking dish with a light drizzle of olive oil (no sticking allowed!). Arrange the fish fillets snugly but not overlapping—they need their personal space!
- Rub the garlic all over those fillets like you’re giving them a spa treatment. This is where the magic starts—the garlic infuses its flavor beautifully during baking.
- Season generously with oregano, thyme, salt, and pepper. Don’t be shy here—those herbs are the stars of the show!
- Layer lemon slices on top of each fillet. The citrus will steam into the fish as it bakes, keeping it moist and adding brightness.
- Pop it in the oven for 20-25 minutes. You’ll know it’s done when the fish flakes easily with a fork and looks opaque all the way through.
- Finish with parsley right before serving—that pop of green makes everything look (and taste) fresher!
Tips for Perfectly Baked Fish
- Pat those fillets dry before seasoning—moisture is the enemy of crispy edges!
- Taste as you go with seasoning. Fish can handle bold flavors, so don’t be afraid to adjust.
- Check thickness halfway through—thicker cuts might need an extra 5 minutes, while thinner ones could be done sooner.
Why You’ll Love This Greek-Style Baked Fish
Oh, this dish! It’s honestly one of those recipes that just makes you feel good—both while you’re eating it and after. It’s become my go-to for so many reasons, and I’m betting it’ll become yours too. Here’s why this Greek-style baked fish with herbs is an absolute winner:
- It’s a lifesaver on busy weeknights. Seriously, from fridge to table in under 35 minutes? Yes, please! I can’t tell you how many times this recipe has saved me when I’m tired but still want something that tastes special and homemade.
- It’s crazy healthy and light. With all that olive oil, fresh herbs, and lean protein, you’re getting a meal that’s low-calorie but big on flavor. I always feel energized after eating it, not weighed down.
- It’s so versatile with sides. Honestly, it plays well with almost anything. I’ve served it with everything from a simple Greek salad to roasted veggies, lemon rice, or even just some crusty bread to soak up those delicious juices. It never gets boring!
- The flavors are just… wow. That combination of garlic, lemon, and oregano is classic for a reason. It’s bright, it’s fragrant, and it makes your whole kitchen smell like a Mediterranean vacation. What’s not to love?
Serving Suggestions for Greek-Style Baked Fish
Now, let’s talk about what to serve with this gorgeous fish! One of my favorite things about this dish is how beautifully it pairs with so many sides. Here are my go-to combinations that always impress:
- A classic Greek salad – The crisp cucumbers, juicy tomatoes, briny olives, and creamy feta make the perfect fresh contrast to the rich, herby fish. Drizzle everything with extra olive oil and lemon juice for that authentic taverna feel!
- Roasted vegetables – I’m partial to zucchini, eggplant, and bell peppers tossed with olive oil and oregano. They roast up beautifully while the fish bakes – just pop them in the oven first since they need about 40 minutes.
- Lemon rice – Fluffy rice with lemon zest and a squeeze of juice makes a simple but heavenly base for the fish. Sometimes I’ll stir in some chopped parsley or dill right before serving for extra freshness.
- Warm pita bread – Perfect for scooping up every last bit of those delicious pan juices! I like to toast mine lightly and brush with garlic oil for extra flavor.
Honestly? Sometimes I just serve it with a big wedge of lemon and call it a day – the fish really is that good on its own!
Storing and Reheating Greek-Style Baked Fish
Now, let’s talk leftovers – because if by some miracle you don’t finish this delicious fish in one sitting (it happens!), you’ll want to know how to keep it tasting just as amazing the next day. Here’s how I handle storing and reheating:
First, let those fillets cool to room temperature – but not for more than 2 hours. Food safety first! Then, pop them in an airtight container with any leftover juices and lemon slices. They’ll keep in the fridge for up to 2 days, though I think they’re best eaten within 24 hours.
When you’re ready to reheat, skip the microwave – that’s the fast track to rubbery fish! Instead, preheat your oven to a low 275°F (135°C). Place the fish in a baking dish with a splash of water or broth to keep it moist, cover loosely with foil, and warm for about 15 minutes. You’ll know it’s ready when just heated through – don’t let it go too long or it’ll dry out.
Pro tip: If you accidentally overcooked the fish the first time (we’ve all been there!), drizzle a little fresh olive oil over it before reheating. That extra bit of fat helps revive the texture beautifully. And always finish with a fresh squeeze of lemon right before serving – it makes all the difference!
Greek-Style Baked Fish with Herbs Variations
One of my favorite things about this recipe is how easily you can tweak it to suit your mood or what’s in your pantry. Don’t get me wrong—the classic version is perfection—but sometimes you just gotta play with your food! Here are some delicious twists I’ve tried over the years:
- Olives and capers – For a briny punch, scatter a handful of Kalamata olives and capers around the fish before baking. The saltiness contrasts so beautifully with the lemon!
- Cherry tomatoes – Toss some halved tomatoes in the baking dish—they burst and create this incredible juicy sauce as they cook. Bonus points if you use those sweet little grape tomatoes!
- Fresh dill – If you’re craving something lighter, swap oregano/thyme for fresh dill. It gives the fish this lovely fresh flavor that reminds me of Greek island vacations.
- Feta crumbles – About 5 minutes before the fish is done, sprinkle some crumbled feta on top. It gets slightly melty and forms this delicious salty crust—total game changer!
- Bell peppers – Thinly sliced red or yellow peppers add sweetness and color. I like to tuck them under the fish so they steam in all those tasty juices.
The best part? You can mix and match these ideas! My current obsession is tomatoes + feta + olives—it’s like a Greek flavor explosion. Just remember: no matter what you add, keep that garlic-lemon-olive oil foundation. That’s what makes this dish sing!
Nutritional Information
Let’s talk numbers—but don’t worry, these are the good kind! I know some folks like to keep track, so here’s the nutritional breakdown for this Greek-style baked fish. Just remember, these are estimates since your exact ingredients might vary slightly (especially if you add extras like feta or olives!).
Per serving (that’s one beautiful 6-oz fillet with all the herby goodness):
- Calories: ~250 (light but satisfying!)
- Protein: 30g (hello, muscle fuel!)
- Fat: 12g (mostly that heart-healthy olive oil)
- Carbs: 3g (perfect if you’re watching those)
- Fiber: 1g (thanks to those fresh herbs)
- Sugar: Just 1g (all from the lemon)
Now here’s why I love these numbers—you’re getting a powerhouse of lean protein and good fats without any of the heavy, bloated feeling. It’s the kind of meal that leaves you satisfied but still light on your feet. And that sodium? Only about 300mg per serving if you don’t go crazy with the salt. That’s way better than anything you’d get at a restaurant!
Of course, if you’re serving this with sides (looking at you, lemon rice and Greek salad!), you’ll want to factor those in separately. But the fish itself? Pure, clean, Mediterranean goodness. My nutritionist friend calls it “eating the rainbow”—and honestly, between the golden olive oil, green herbs, and bright lemon, she’s not wrong!
Common Questions About Greek-Style Baked Fish
Over the years, I’ve gotten so many great questions about this recipe from friends and family (and let’s be real—I had plenty myself when I first started making it!). Here are the answers to the ones that come up most often:
Can I use frozen fish for this recipe?
Absolutely! Frozen fish works just fine—I use it all the time when fresh isn’t available. The key? Thaw it properly first. I like to move it to the fridge the night before, but if you’re in a pinch, place the sealed package in cold water (change the water every 30 minutes). Just pat it really dry before cooking—that extra moisture is the enemy of perfect browning!
How do I prevent the fish from drying out?
Oh, this one’s crucial! My grandma’s trick? Don’t overbake it—fish continues cooking after it comes out of the oven. I pull mine when it’s just opaque and flakes slightly at the thickest part. Also, that olive oil bath isn’t just for flavor—it creates a protective layer. And those lemon slices? They steam the fish gently. If you’re really worried, you can baste halfway through with the pan juices!
What are the best herbs to use?
Oregano and thyme are the classic Greek power duo—they’re robust enough to stand up to baking without losing their flavor. But don’t be afraid to experiment! Sometimes I’ll add a pinch of dried mint for freshness, or swap in fresh rosemary if that’s what I have. The one herb I always finish with? Fresh parsley. That bright green color and clean taste just scream “Mediterranean” to me!
Can I make this with skin-on fish?
Yes, please do if you can find it! The skin gets beautifully crispy and adds so much flavor. Just make sure to scale it first (your fishmonger can do this). Place the fillets skin-side down in the baking dish—no need to flip. That crispy skin with the garlicky, herby topping? Absolute heaven!
How do I know when the fish is done?
Here’s my foolproof test: Gently press the thickest part with a fork—it should flake easily but still look moist inside. The flesh will turn from translucent to opaque, and a thermometer should read 145°F if you’re using one. But honestly? After making this a dozen times, you’ll just know by look and feel. Trust your instincts!
Try This Recipe and Share Your Twist!
Alright, my fellow food lovers – now it’s your turn! This Greek-style baked fish with herbs has been such a joy to share with you, and I can’t wait to hear how it turns out in your kitchen. Whether you stick to the classic version or throw in your own creative spin (maybe some chopped artichokes? A sprinkle of smoked paprika?), I want to hear all about it!
Drop your thoughts, tweaks, and “aha!” moments in the comments below. Did you discover the perfect herb combo? Find an unexpected side dish pairing? Forget the lemon slices once (like I totally haven’t done… multiple times)? Every kitchen adventure tells a story, and I’m here for all of yours. Now go preheat that oven – your Mediterranean fish feast awaits!
For more delicious recipes and inspiration, check out Pinterest.
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Greek-Style Baked Fish with Herbs: A 30-Minute Flavor Bomb
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple and flavorful Greek-style baked fish dish seasoned with fresh herbs and olive oil.
Ingredients
- 4 fish fillets (such as cod or sea bass)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, sliced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the fish fillets in a baking dish.
- Drizzle olive oil over the fillets and rub with minced garlic.
- Sprinkle oregano, thyme, salt, and pepper evenly over the fish.
- Place lemon slices on top of the fillets.
- Bake for 20-25 minutes or until the fish is cooked through and flakes easily.
- Garnish with chopped parsley before serving.
Notes
- Use fresh herbs for a more vibrant flavor.
- Adjust baking time based on the thickness of the fillets.
- Serve with a side of roasted vegetables or a Greek salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek-style baked fish, baked fish with herbs, Mediterranean fish recipe