Lemon and Rosemary Baked Fish

Lemon and Rosemary Baked Fish

Lemon and Rosemary Baked Fish

Nothing is more refreshing than a Mediterranean meal on a hot summer night. This fish recipe is light and refreshing and can be modified to your taste preference. It’s great served with a fresh summer tabbouleh salad and homemade hummus or wholesome dip. It is really simple and is great paired with many dishes.

BP_LemonRosemaryFishM_2014Prep time: 10 minutes; Cook time: 15 minutes; Total time: 25 minutes; Serves 6 people 


  • 2 cloves garlic, minced
  • 2 sprigs of rosemary, leaves stripped and roughly chopped to release the oils
  • ½ cup black olives
  • 1 teaspoon lemon zest
  • 3 tablespoons grape seed oil
  • 6-8 white fish fillets – cod, sable, scrod or halibut (I used cod)
  • 2-3 lemons, thinly sliced into rounds
  • Sea salt and pepper, to taste

 How to Make:

  • Mix the garlic, rosemary, lemon zest, and grape seed oil in a bowl. Roll the fish in the oil and herbs.
  • Put the fish in a shallow baking dish in a single layer and leave to sit in the fridge for 10-15 minutes.
  • While the fish is marinating, preheat the oven to 425 degrees.
  • Season with salt and pepper. Layer the lemon slices over the fish, overlapping them to look like scales.
  • Bake on a high shelf for 15-20 minutes or until the fish is just done. The lemon slices will be golden and caramelized.
  • Take the fish out of the oven and let it sit for about 5 minutes to steam and finish cooking. Garnish with olives before serving immediately.


  • I also used fresh red chill peppers on the fish for an added kick of spice!

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