Easy Baked Fish

Name: Easy Baked Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 pound mild white fish (in fillets (such as cod, tilapia, flounder, or sole)); salt (to taste); pepper (to taste); 1 cup parsley (fresh); 1/2 cup almonds (raw, sliced); 1/2 cup parmesan cheese (grated); 3 green onions (trimmed, white and green parts); 3 tablespoons olive oil (+ extra for greasing the baking dish); 2 tablespoons lemon juice

Updated: March 24, 2017 Lisa Leake 14 Comments

One of my favorite things about cooking fish is that it doesn’t take any time at all to do it! And with a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. This would be a fast and fabulous dinner any busy night of the week. Enjoy!

Easy Baked Fish
5 from 4 votes

Course: Dinner

Dietary Restriction: Egg Free, Gluten Free

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings (Adjust to suit): 4

Author: Lisa Leake

Easy Baked Fish on 100 Days of #RealFood

Ingredients

1 pound mild white fish, in fillets (such as cod, tilapia, flounder, or sole)
salt, to taste
pepper, to taste
1 cup parsley, fresh
1/2 cup almonds, raw, sliced
1/2 cup parmesan cheese, grated
3 green onions, trimmed, white and green parts
3 tablespoons olive oil, + extra for greasing the baking dish
2 tablespoons lemon juice

Instructions

Preheat oven to 400 degrees F.
Grease a large rectangular baking dish with a light coating of olive oil. Evenly distribute the fish fillets in the bottom of the baking dish, sprinkle with salt and pepper, and set aside.
In a food processor, combine the parsley, almonds, Parmesan, green onions, 3 tablespoons olive oil, and lemon juice. Pulse until it forms a thick pesto.
Spread the pesto in an even layer on top of the fish. Cook until done (white and flaky), about 15 - 20 minutes depending on the thickness of the fish.

Recipe Notes

We recommend organic ingredients when feasible.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Comments

Carolyn
October 26, 2015 at 5:08 pm

Hi, any suggestions as a substitute for almonds? My husband is allergic. Pine nuts?

Reply
- Lisa
  October 27, 2015 at 11:12 am
  
  Yes, try pine nuts or pecans!
  
  Reply
Carolyn
October 27, 2015 at 11:48 am

Super, thanks!

Reply
Kara
October 27, 2015 at 4:05 pm

Thank you! I’m trying this tonight!!

Reply
Katie
October 29, 2015 at 3:54 pm

For the longest time, I thought you could only make pesto out of the traditional ingredients– basil, pinenuts, etc. But, then I learned that you can make a pesto out of nearly any green and nut combination. I make a kale walnut pesto that’s delish. Parsley is always nice with white fish, so I bet this recipe is great. Love the quick meal ideas!

Reply
Marie Letellier
October 29, 2015 at 6:50 pm

Made this last night with cod. Used pecans since I had them in fridge. Came out spectacular. My husband and I both loved. I cooked it at a slightly lower temp for a bit longer and it came out perfect…

Reply
Lawrence
October 30, 2015 at 6:38 pm

Hey Lisa, looks so delicious! thanks you for sharing the recipe with us, sounds so easy!

Reply
Ashle @ Toaster Oven Planet
November 2, 2015 at 6:36 am

Delicious, The pictures look great and the recipe sounds good. i love the level of sweetness, definitely a keeper. thanks as always :)

Reply
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November 3, 2015 at 1:35 am

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Reply
Sonyia
November 4, 2015 at 9:54 am

Would salmon work? That’s all I have in the freezer

Reply
- Amy Taylor (comment moderator)
  November 5, 2015 at 7:53 am
  
  Hi Sonya. It would work just fine. ;)
  
  Reply
Angela Powers
January 30, 2016 at 5:59 pm

I made this on Thursday, and today it is Saturday and I am making it again. I like the recipe that much! It is light, flavorful, fresh, and the parsley is available year round and less costly than basil. I love olive oil, but I like that this recipe doesn’t overdo it in that department so the parsley and nut flavors really take centre stage. I used flaked almonds as they were the only nuts I had available and it was delish. I had some pesto leftover and used it the next day on pasta. Thank you!

Reply
KK
February 26, 2016 at 6:13 am

Great recipe! I made tilapia and cod and liked the cod better. The pesto was delicious and the recipe made a large amount to really smother on the fish!

Reply
Marla
September 11, 2017 at 8:37 pm

So I definitely modified the pesto with ingredients I had on hand: basil instead of parsley, pine nuts instead of almonds. THIS WAS AMAZING! I LOVE PESTO but have never baked it with the fish/meat and have never tried green onions in the mix, a delicious and light meal. Thank you!

Reply

Easy Baked Fish