Fish Marinade (for White Fish)

A simple lemon herb fish marinade for white fish like cod, tilapia, swordfish or halibut. Mediterranean-inspired and perfect for baking or grilling.

Course dinner, Main Course, Marinade

Cuisine American, Greek, Mediterranean

Diet Gluten Free, Low Fat

Keyword baked, fish marinade, grilled, healthy, marinade, quick, white fish, white fish marinade

Prep Time 5

Cook Time 10

Marinade Time 15

Total Time 30

Servings servings

Calories 247

2 lemons
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons finely chopped soft fresh herbs (recommended parsley, basil, dill, or a combination)
1 ½ pounds firm white fish (such as cod, tilapia, swordfish, or halibut)

Zest and juice one lemon. Whisk together the lemon zest and the juice along with the olive oil, garlic, salt, pepper, and herbs in a small bowl until smooth.

Pat the fish dry, then check for and remove and pin bone.
If gilling: add half the marinade along with the fish to a 1-gallon zip-top bag or baking dish and set the other half aside.
If baking, add all the marinade along with the fish to a 1-gallon zip-top bag or baking dish.
For both: Toss the fish to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 15 minutes, or up to 30 minutes.

Heat the oven to 425F.
Slice the remaining lemon into rounds. Layer half the lemon slices into the bottom of a baking dish. Add the fish along with the marinade, top with remaining lemon slices, then dot with butter.
Bake for 10 minutes per inch of fish thickness, or until the fish just flakes easily with a fork, being careful not to overcook. For example, if the fish is 1-inch thick, cook for 10 minutes, if 1 ½ inches thick, cook for 15 minutes, etc.
Serve the fish with any accumulated juices if desired.

Preheat a grill or grill pan to medium high heat. Oil or spray with cooking spray.
Slice the remaining lemon into rounds. Place the fish on the grill, discarding remaining marinade. Cook on one side about 5 minutes, then flip, top with lemon sliced, and cook an additional 5-10 minutes, or until the fish flakes easily with a fork.
Serve the fish drizzled with the reserved marinade, dotted with butter.

White fish can be very difficult to grill, so make sure your grill is properly preheated and oiled to prevent sticking.