Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs
A simple, flavorful baked fish dish inspired by Chilean coastal flavors, roasting fresh fish with lemon slices, garlic, and herbs on a sheet pan for easy cleanup. This latin american-inspired seafood (gluten free) ready in about 25 minutes pairs large, thinly sliced lemon, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets, about 6 oz each white fish fillets (such as hake or sea bass)
- 1 large, thinly sliced lemon
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1/4 cup, chopped fresh parsley
- 1 tbsp, chopped fresh oregano
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper and brush with 1 tbsp olive oil.
- Step 2: Pat dry 4 white fish fillets (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Place the fish fillets spaced apart on the prepared sheet pan. Arrange 1 large thinly sliced lemon evenly over the fillets.
- Step 4: In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1/4 cup chopped fresh parsley, and 1 tbsp chopped fresh oregano.
- Step 5: Spoon the herb and garlic mixture evenly over each fillet, coating the fish and lemon slices.
- Step 6: Bake in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the garlic is fragrant and golden.
- Step 7: Remove from oven and let rest for 2 minutes before serving directly from the sheet pan.
Frequently asked questions
How long does Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced lemon from drying out.
Can I substitute ingredients in Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Chilean-Style Baked Fish with Lemon and Herbs gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
