Ingredients:

  • 4 firm white fish fillets (6 oz / 170g each), such as Cod or Halibut
  • 1 tsp (6g) Kosher salt
  • ½ tsp (3g) Freshly cracked black pepper
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 large Lemon, zested and juiced
  • 2 cloves Garlic, microplaned or finely minced
  • 2 tbsp (8g) Fresh Italian parsley, finely chopped
  • 1 tbsp (4g) Fresh dill, finely chopped
  • ½ tsp (1g) Dried oregano or thyme

Instructions:

  1. Prep the oven. Preheat your oven to 400°F (200°C). Note: A hot oven is crucial for a fast cook that doesn't dry out the center.
  2. Dry the fish. Pat the 4 fish fillets completely dry with paper towels. Note: Moisture on the surface leads to steaming rather than roasting.
  3. Season the base. Sprinkle both sides of the fish with the 1 tsp Kosher salt and ½ tsp black pepper.
  4. Make the herb oil. In a small bowl, whisk together 3 tbsp olive oil, lemon zest, lemon juice, 2 cloves minced garlic, 2 tbsp parsley, 1 tbsp dill, and ½ tsp dried oregano.
  5. Prepare the pan. Line your baking sheet with parchment paper.
  6. Coat the fish. Place the fillets on the pan and spoon the herb mixture generously over each piece.
  7. Bake the fillets. Place the pan in the center of the oven and bake for 10 to 12 minutes until the fish flakes easily with a fork.
  8. Check the temp. Use a thermometer to ensure the internal temperature has reached 145°F (63°C).
  9. Rest the protein. Let the fish sit on the pan for 2 minutes before serving. Note: This allows the juices to redistribute so they don't run out when you bite in.
  10. Serve immediately. Plate the fish and pour any remaining herb oil from the pan right over the top.