In our home, Sunday afternoon is fish for lunch. Why? Because it’s the first day of the week here. Saturday is the weekend. And, Friday dinner is a big deal. Also, I try to keep my weekends open so I can spend them with the kids. You have to love cilantro to enjoy this dish. And yet, I know that some people cannot stand cilantro while some, like me, can’t have enough of it. I LOVE cilantro, and as a result, I use it in almost everything. In fact, when a recipe calls for parsley I use cilantro instead.
Why make this fish?
This is a simple and easy recipe will minimum effort using easy to find ingredinets. The marinade takes just 5 minutes to prep in the food processor or mortar and pestle It takes just 15 minutes to bake in the oven which gives you enough time to make a side of veggies or salad. So it is perfect for a whole meal. Today I served it with my rice pilaf but I will often serve this with either one of these potato sides like mashed potatoes, spiced Indian potatoes, oven crisp chips, or oven baked wedges. Sometimes, we go with a side of vegetable rice, which the kids love very much. Personally, I love my fish with beans or asparagus on the side.
Ingredients and substitutes
Fish – Use a fleshy fish that you will enjoy under all the delicious crispy topping. I use either Sea Bass or Tilapia because that’s what I get here. If you get fresh it’s always the best. And yet, if you have to rely on frozen fish, like me, then thaw the fish well before you cook it so it cooks evenly. I prefer to thaw in the fridge overnight. And yet, fish thaws really fast so a quick dip in the water for 15 minutes also works great. Ginger and garlic – Garlic does what it always does best – adds so much flavor. You can also use garlic powder. Ginger has a nice warmth that works beautifully with cilantro. Therefore, I highly recommend using it. Lemon Juice – A bit of freshness from the lemon is all you need to bring the flavors together. Cilantro – This herb is easily available in most supermarkets these days. Bright green in color and has wonderful fresh smell and taste.
Step-by-step: Cilantro Baked Fish Fillets
Preheat the oven to 400°F/ 200°C / Gas Mark 6 Prep the fish – Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice. Prepare marinade – Blend the marinade ingredients – cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle. Pan – Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking.Pro tip – make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
Marinate the fish – Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip – Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge Bake – Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked. Cool – remove from the oven and let sit for 5 minutes before serving.Pro tip – Use a large flat spatula to pick and transfer the fish without breaking.
Tips for success
Choose Fresh, High-Quality Fish: Fresh fish ensures the best flavor and texture. Look for firm, white fish fillets like cod, tilapia, or halibut. Ensure the fish has a clean, ocean-like smell and clear, moist eyes if purchasing whole fish.Properly Marinate the Fish: Ensure the fish is well-coated in the marinade for maximum flavor infusion. Let the fish marinate for at least 15-20 minutes but not more than 30 minutes to prevent the acid from breaking down the fish too much. Balance the Flavors: Adjust the amount of lime juice and honey to your taste. The acidity and sweetness should complement each other without overpowering the fish. Taste the marinade before applying it to the fish to ensure it’s well-seasoned. Control the Heat: Adjust the chili flakes based on your heat preference. Start with a small amount and add more if desired. For a milder dish, omit the chili flakes or replace them with sweet paprika. Use Proper Baking Techniques: Preheat the oven to the correct temperature before placing the fish inside to ensure even cooking. Use parchment paper or a lightly greased baking sheet to prevent the fish from sticking and to make cleanup easier. Monitor Cooking Time: Bake the fish until it flakes easily with a fork but is still moist. Overcooking can lead to dry, tough fish. Check the fish for doneness at the minimum recommended baking time to avoid overcooking. Serve Immediately: Baked fish is best enjoyed fresh out of the oven for optimal flavor and texture. Serve it promptly after cooking. Garnish with extra chopped cilantro and lime wedges to enhance the presentation and flavor. Consider Side Dishes: Pair the fish with complementary sides like steamed vegetables, rice, quinoa, or a fresh salad to create a balanced meal. A light, citrusy dressing or sauce can enhance the overall flavor of the dish.
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Frequently asked questions
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