Calling all cilantro lovers to enjoy a beautifully balanced yet bold fish recipe. This cilantro-baked fish is a perfect choice when you want a light and refreshing main course. It takes two minutes to blend the ingredients and 15 minutes to bake in the oven. Perfect with a side dish or salad.
Table of Content
In our home, Sunday afternoon is fish for lunch. Why? Because it's the first day of the week here. Saturday is the weekend. And, Friday dinner is a big deal. Also, I try to keep my weekends open so I can spend them with the kids.
You have to love cilantro to enjoy this dish. And yet, I know that some people cannot stand cilantro while some, like me, can't have enough of it. I LOVE cilantro, and as a result, I use it in almost everything. In fact, when a recipe calls for parsley I use cilantro instead.
Why make this fish?
- This is a simple and easy recipe will minimum effort using easy to find ingredinets.
- The marinade takes just 5 minutes to prep in the food processor or mortar and pestle
- It takes just 15 minutes to bake in the oven which gives you enough time to make a side of veggies or salad. So it is perfect for a whole meal.
- Today I served it with my rice pilaf but I will often serve this with either one of these potato sides like mashed potatoes, spiced Indian potatoes, oven crisp chips, or oven baked wedges. Sometimes, we go with a side of vegetable rice, which the kids love very much. Personally, I love my fish with beans or asparagus on the side.
Ingredients and substitutes
- Fish - Use a fleshy fish that you will enjoy under all the delicious crispy topping. I use either Sea Bass or Tilapia because that's what I get here. If you get fresh it's always the best. And yet, if you have to rely on frozen fish, like me, then thaw the fish well before you cook it so it cooks evenly. I prefer to thaw in the fridge overnight. And yet, fish thaws really fast so a quick dip in the water for 15 minutes also works great.
- Ginger and garlic - Garlic does what it always does best - adds so much flavor. You can also use garlic powder. Ginger has a nice warmth that works beautifully with cilantro. Therefore, I highly recommend using it.
- Lemon Juice - A bit of freshness from the lemon is all you need to bring the flavors together.
- Cilantro - This herb is easily available in most supermarkets these days. Bright green in color and has wonderful fresh smell and taste.
Step by step instructions
- Preheat the oven to 400°F/ 200°C / Gas Mark 6
- Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
- Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
- Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking.
Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
- Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.
Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge - Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
- Cool - remove from the oven and let sit for 5 minutes before serving.
Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.
More fish recipes
- Baked Tandoori Fish or Tandoori Prawns Masala
- Parmesan Breadcrumb Crusted Salmon
- Seared Ahi Tuna Steak or Ahi Tuna Poke Bowl
- Recipe for Baked Salmon or Balsamic-Glazed Salmon
- Honey Garlic Salmon or Garlic Butter Salmon
- Moroccan Fish in Spicy Tomato Sauce - Chraime
- See all fish recipes
Frequently asked questions
This fish will keep in the refrigerator for up to 3 days. Make sure to wrap well so the marinade does not dry
Leftovers are perfect to use in sandwiches and wraps!
The simplicity of this dish means you can serve it with just about anything. Today, I am serving it with a side of my cauliflower and some baked oven-baked carrot but beans or asparagus works a treat too. Potato as a side is always a treat with my kids - mashed potatoes, oven-baked potato wedges or chips are their favorite. When my kids were little they had to have a side of vegetable rice pilaf with their fish
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Printable Recipe
Cilantro Baked Fish Fillets
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 Fish fillet (see note above)
- 1 tbsp Lemon juice
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 3 slices Lemon (½ lemon)
Marinade
- 1 cup Cilantro ( chopped)
- 2 tablespoon Chopped onion ((optional) )
- 2 cloves Garlic (thinly sliced)
- ¼ inch Ginger (thinly sliced)
- 1 tablespoon Olive oil
- 1 small Green chili ((optional) )
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Plus
- 1 tablespoon Oil or spray for the pan
Instructions
- Preheat the oven to 400°F/ 200°C / Gas Mark 6
- Prep the fish - Wash, clean, and pat dry the fish. Season with salt, pepper, and lemon juice.
- Prepare marinade - Blend the marinade ingredients - cilantro, garlic, ginger, onions, salt, pepper, and oil into a food processor, blender, or mortar and pestle.
- Pan - Line a baking tray with parchment paper or aluminum foil for easy clean-up. Spray or brush with oil to prevent the fish from sticking. Pro tip - make sure the fish is dry otherwise the marinade will slide down the fillets as soon as they are in the oven.
- Marinate the fish - Place the fish on the baking tray and spread the marinade over the fish fillets evenly. Top each with a slice of lemon.Pro tip - Alternatively, you can add the fillets to the marinade bowl and leave them to marinate for an hour on the counter or overnight in the fridge
- Bake - Bake in the preheated oven on the middle rack for 15 minutes or until the fish is cooked.
- Cool - remove from the oven and let sit for 5 minutes before serving.Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Marisa Franca
The minute I saw this recipe I was immediately captivated by the pretty colors especially the red from the pomegranate seeds. We eat lots of fish so this recipe is really welcome. I'm pinning it so I can make it next week. The colors remind me of Christmas.
Veena Azmanov
Thank you, Marisa. We love fish and this is one of our favorites.