Whether you're a fan of salmon, branzino, tilapia, or sea bass, we've got you covered with these sumptuous baked fish dishes. Try the salt-baked method with recipes from Thomas Keller, Michael Voltaggio, and José Andrés, bake citrus-seasoned cod in banana leaves for an especially bright flavor, or prepare an entire salmon-centered meal using a single sheet pan. These are our best baked fish recipes.
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Roasted Soy-Citrus Chilean Sea Bass
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This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen's holiday table. To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor without overwhelming it.
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Sizzling Garlic Salmon with Sheet Pan Potatoes
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For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven before they're joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation.
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Spice-Roasted Halibut with Herbs and Tahini Salad
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Chef Reem Assil infuses halibut with her custom khalta hara blendfrom the spice companyBurlap & Barrel (toasted coriander, cumin, chile, and black lime). Those spices impart layered, mild heat. Sliced serrano, cilantro, and parsley add a fresh finish. Trust us, the special blend from Burlap & Barrel is worth seeking out.
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Herb-Roasted Trout with Buttery Almonds
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Lemon slices and a bounty of hardy herbs flavor these tender whole trout from the inside out, while toasted almonds provide a crunchy finish. Tucked inside and underneath the fish, sprigs of rosemary, thyme, oregano, and sage release their essential oils during roasting without getting too crisp in the oven.
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Slow-Roasted Salmon with Walnut-Olive Vinaigrette
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A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch.
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Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves)
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Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. Achiote, also called annatto, are yellow-orange seeds that lend sweet, peppery, citrus notes to dishes. Along with orange and lime, the bright flavors provide contrast to the tea-like aroma from the banana leaves. Pickled red onions add a spicy finishing touch.
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Whole Roast Fish with Lemon and Herbs
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Designer and blogger Athena Calderone often makes this whole roast fish for her family on Christmas Day — it makes a dramatic centerpiece for a holiday meal. Like the rest of her menu, it tastes fresh and bright, thanks to a double hit of herbs.
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Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
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Aluminum foil is an easy and often-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetables bake in their packets, they render a delicious broth to pour over the fish at serving time.
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Baked Flounder with Parmesan Crumbs
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Delicious baked flounder is one of the best fast fish recipes you can have in your repertoire. Chef Nigel Slater adds freshly grated Parmesan to the breadcrumbs to form a tasty buttery topping for the flaky white fish, which cooks in just 15 minutes.
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Salt-Baked Branzino
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Chef Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou — Provence's version of pesto — and lemony cherry tomatoes.
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Marinated Fish with Salmoriglio Sauce
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This tangy, butterysalmorigliosauce — a Sicilian classic — is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market.For this recipe, you can either bake or grill the fish.
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Salt-Crusted Snapper with Eggplant-Raisin Puree
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Top ChefSeason 6 winner Michael Voltaggio says fish in a salt crust issexy — we agree! This one is especially delicious with Voltaggio's cinnamon and cayenne-tinged roasted eggplant and golden raisin puree.
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Halibut in Parchment with Corn and Tomatoes
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Chef Kristen Kish keeps it simple by roasting halibut, corn, tomatoes, and green beans all in a single packet, allowing the flavors to merge into one delicious meal.
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Slow-Roasted Salmon with Tarragon and Citrus
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The late chef and restaurateur Floyd Cardoz revealed his secrets to slow-roasting salmon to keep it moist and the flavor mild. Here, Cardoz seasoned the rich fish with Provençal flavors like garlic, shallots, citrus, thyme, and fennel.
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Whole Baked Trout with Fennel and Orange
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Here, trout is stuffed with fennel, herbs, and orange and baked on foil that’s been well buttered so the skin gets nicely golden.
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Casserole-Baked Halibut with Leeks and Carrots
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"Halibut is one fish that roasts up really nicely," says chef Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.
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Salt-Baked Fish
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Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.
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Crispy Baked Tilapia
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Well-seasoned panko breadcrumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor.
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