This baked fish is one of those meals that feels special with almost no effort at all.
As it cooks, the kitchen fills with the bright, cozy aroma of basil, garlic, and lemon.
Your fish turns out tender, juicy, and full of fresh flavor every single time.
The peppers soften underneath, soaking up all those delicious pan juices.
It’s simple enough for a weeknight, yet tastes like something you’d order out.
Serve it with a crisp salad or warm bread, and dinner is done.
For Baked Garlic–Basil Fish
- Fish Fillet (2 pounds) – Halibut or cod both work beautifully; they become tender and flaky when baked.
- Kosher Salt – Enhances the natural flavor of the fish.
- Black Pepper – Adds a hint of warmth and gentle spice.
- Dried Oregano (1 1/2 teaspoons) – Brings an herby, earthy note to the marinade.
- Ground Coriander (1 teaspoon) – Adds a soft, citrusy flavor that brightens the dish.
- Sweet Paprika (1 teaspoon) – Gives color and a mild, sweet smokiness.
- Garlic (10 cloves, minced) – A big part of the flavor base; it infuses the fish as it bakes.
- Fresh Basil (15 leaves, thinly sliced) – Adds freshness and a fragrant herbal lift.
- Extra Virgin Olive Oil (6 tablespoons) – Helps the marinade cling to the fish and keeps everything moist.
- Lemon (1, juiced) – Adds acidity that balances the spices and brightens the fish.
- Bell Peppers (2, sliced) – They soften under the fish and soak up the marinade.
- Shallots (2, peeled and sliced) – Add gentle sweetness and depth as they roast.
Easy Baked Garlic–Basil Fish Over Peppers
A bright, aromatic fish supper comes together quickly with the help of a simple marinade made from garlic, basil, warm spices, lemon, and olive oil.
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Servings: 6
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Ingredients
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2 pounds fish fillet (such as halibut or cod)
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Kosher salt
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Black pepper
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1 1/2 teaspoons dried oregano
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1 teaspoon ground coriander
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1 teaspoon sweet paprika
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10 garlic cloves, minced
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15 basil leaves, thinly sliced
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6 tablespoons extra virgin olive oil
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1 lemon, juiced
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2 bell peppers, any color, sliced
- 2 shallots, peeled and sliced
Instructions
1. Season and marinatePat the fish dry, then sprinkle both sides with salt and pepper. Transfer the fillets to a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, olive oil, and lemon juice. Seal the bag and gently work the marinade around the fish so it’s completely coated. Refrigerate for 30 minutes, or up to 1 hour.2. Prepare the baking dish
Heat the oven to 425°F. Scatter the sliced bell peppers and shallots across the bottom of a 9×13-inch baking dish.3. Bake
Set the marinated fish on top of the vegetables and pour any remaining marinade over everything. Bake for 15 minutes, or until the fish becomes opaque and flakes easily when tested with a fork.Notes
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Marinating time: Halibut works well with about 30 minutes of marinating. Heartier fish steaks like tuna or swordfish can tolerate 1–2 hours, though they’re not the best match for this particular dish.
- Doneness cues: Look for opaque flesh that flakes readily at the thickest part. An instant-read thermometer should register 145°F.
- “Can I use any kind of fish for this?”
Absolutely! Any firm white fish like halibut or cod works a treat. They hold together nicely and soak up all that gorgeous garlic-basil flavour. Super delicate fish? Best saved for another day — they won’t love the marinade as much as we do.
- “How long should I marinate it? I don’t want it turning into ceviche!”
Good thinking. Thirty minutes is the sweet spot for this recipe — just enough time to let the flavours get cozy without the lemon juice “cooking” the fish. An hour is fine too, but no spa day required!
- “How do I know the fish is actually done?”
Easy — look for opaque flesh and a gentle flake when you nudge it with a fork. If you’re a thermometer-wielding kitchen hero, 145°F (63°C) is your magic number. Don’t overthink it — fish cooks fast, so keep an eye out!
- “Do I really need to pat the fish dry first?”
Yes. Yes you do. This tiny step makes a big difference — a dry surface helps the marinade stick properly and stops the fish from going watery in the oven. It’s one of those “annoying but worth it” steps.
- “Can I swap the basil for something else?”
For sure! Parsley, dill, or even thyme will do the job nicely. Basil brings the big Italian summer vibes, but if you’re out… no drama. The marinade is deliciously forgiving.
