12 Easy Fish Recipes

You'll find that preparing restaurant-quality fish at home isn't as daunting as it seems. These 12 recipes strike the perfect balance between simplicity and flavor, using common ingredients you likely have in your pantry. From a classic pan-seared salmon that takes just 15 minutes to master, to a Mediterranean sea bass that'll transport you to coastal Europe, each dish offers clear techniques that build your cooking confidence. Let's explore how these approachable recipes can transform your weeknight dinner routine.

Pan-Seared Salmon With Lemon Butter

Pan-seared salmon with lemon butter is a classic dish that combines the rich, flaky texture of fresh salmon with a bright, citrusy sauce. The golden-brown crust formed during searing locks in the salmon's natural moisture while adding a delightful crunch to each bite.

The key to perfecting this dish lies in achieving the right balance between heat and timing, ensuring the salmon is cooked through while maintaining its tenderness. The lemon butter sauce adds a luxurious finish that complements the natural flavors of the fish without overpowering them.

• 4 salmon fillets (6 oz each)
• 4 tablespoons unsalted butter
• 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side up in the pan and sear for 4-5 minutes until golden brown. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through but still slightly pink in the center.

Remove the salmon from the pan and set aside. In the same pan, lower the heat to medium and add butter and minced garlic. Once the butter has melted, add the juice of one lemon and stir to combine. Return the salmon to the pan and spoon the sauce over the fillets. Garnish with fresh parsley and lemon slices before serving.

For best results, bring the salmon to room temperature 15-20 minutes before cooking, and use a heavy-bottomed stainless steel or cast-iron skillet for even heat distribution. The salmon is done when it easily flakes with a fork but still maintains a slightly translucent center, which ensures the fish remains moist and tender.

15-Minute Garlic Shrimp Scampi

Garlic Shrimp Scampi is a classic Italian-American dish that combines succulent shrimp with a rich, buttery garlic sauce. The dish gets its name from the Italian word "scampi," which refers to langoustines, though the American version typically uses shrimp as the main protein.

This quick and delicious meal can be prepared in just 15 minutes, making it perfect for busy weeknights or last-minute dinner plans. The combination of garlic, white wine, and butter creates a luxurious sauce that pairs perfectly with pasta or crusty bread for soaking up every last drop.

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup extra virgin olive oil
• 1/3 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Heat butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add minced garlic and red pepper flakes, cooking until fragrant but not brown, about 1 minute. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

Pour in the white wine and lemon juice, allowing the sauce to simmer and reduce slightly for 2-3 minutes. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and black pepper as needed.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Make sure your shrimp are completely thawed if using frozen, and pat them dry with paper towels before cooking to ensure proper searing. The dish can be served immediately over pasta, rice, or with crusty bread, and any leftover sauce can be saved for dipping.

Crispy Baked Fish and Chips

Crispy baked fish and chips offers a healthier twist on the classic British dish, eliminating the need for deep frying while maintaining that satisfying crunch. This oven-baked version reduces calories and mess while delivering golden-brown fish fillets and perfectly crispy potato wedges.

The key to achieving the perfect texture lies in the preparation of both components. The fish needs a proper coating that will crisp up in the oven, while the potatoes require precise cutting and seasoning to ensure they become crispy on the outside and fluffy on the inside.

Ingredients:

• 4 cod or haddock fillets (6 oz each)
• 4 medium russet potatoes
• 2 cups panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon
• Fresh parsley for garnish

Start by preheating the oven to 425°F (220°C). Cut the potatoes into wedges, toss with olive oil, salt, and pepper, then arrange on a baking sheet. Bake for 35-40 minutes, flipping halfway through.

For the fish, set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and paprika. Dip each fillet in flour, then egg, then breadcrumbs, ensuring even coating.

Place the coated fish on a separate baking sheet lined with parchment paper. Spray or drizzle with olive oil to help achieve a golden-brown crust. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the coating is crispy and golden.

For best results, avoid overcrowding the baking sheets as this can lead to steaming rather than crisping. The potatoes can be soaked in cold water for 30 minutes before baking to remove excess starch, resulting in crispier wedges. Always serve immediately while hot, with lemon wedges and tartar sauce if desired.

Mediterranean Grilled Sea Bass

Mediterranean Grilled Sea Bass is a classic dish that brings together the vibrant flavors of southern Europe with the delicate taste of fresh sea bass. The combination of herbs, citrus, and olive oil creates a light yet satisfying meal that's perfect for both casual dinners and special occasions.

This recipe emphasizes the natural flavor of the fish while incorporating traditional Mediterranean ingredients like fresh herbs, garlic, and lemon. The grilling method ensures a crispy skin while maintaining the fish's moisture, resulting in a perfectly cooked dish that's both healthy and flavorful.

Ingredients:

• 2 whole sea bass (about 1 pound each), scaled and gutted
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 red onion, sliced
• 2 tablespoons fresh parsley, chopped

Score the fish on both sides with diagonal cuts and place in a large dish. Mix olive oil, minced garlic, juice of one lemon, salt, and pepper in a bowl. Pour the mixture over the fish, making sure to rub it into the scored cuts. Stuff the cavity of each fish with lemon slices, rosemary, thyme, and onion slices. Let marinate for 30 minutes at room temperature.

Preheat the grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking. Place the fish on the grill and cook for 5-7 minutes on each side, or until the skin is crispy and the flesh is opaque and flakes easily with a fork. During grilling, brush occasionally with the remaining marinade to keep the fish moist.

For best results, ensure the fish is at room temperature before grilling and pat it dry with paper towels after marinating. The cooking time may vary depending on the size of the fish, so it's important to check for doneness by looking at the flesh near the bone – it should be opaque and easily separate from the bones. Allow the fish to rest for 5 minutes before serving, and garnish with fresh parsley and lemon wedges.

Honey Glazed Pan-Fried Tilapia

Honey glazed pan-fried tilapia combines the delicate flavor of this mild white fish with a sweet and savory glaze that creates a beautiful golden-brown crust. This quick and simple dish takes less than 20 minutes to prepare, making it perfect for busy weeknight dinners.

The key to this recipe lies in achieving the right balance between honey and seasonings, while ensuring the fish remains tender and flaky on the inside. The natural sweetness of honey complements the fish without overpowering it, and when combined with butter, creates a rich, glossy finish.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 3 tablespoons honey
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon
• Fresh parsley for garnish

Pat the tilapia fillets dry with paper towels and season both sides with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes on each side until golden brown.

Reduce heat to medium-low, add butter and honey to the pan, and let it melt together. Baste the fish with the honey-butter mixture for 1-2 minutes until the glaze thickens slightly and coats the fish evenly.

For best results, use a non-stick skillet and avoid moving the fish too much while it's cooking to prevent it from breaking apart. The honey glaze can burn quickly, so watch carefully during the final minutes of cooking and adjust heat as needed. A squeeze of fresh lemon juice just before serving brightens the dish and cuts through the sweetness of the honey.

One-Pan Herb-Crusted Cod

One-Pan Herb-Crusted Cod is a delicious and straightforward dish that combines the delicate flavor of cod with a crispy, herb-infused crust. The simplicity of preparing everything in a single pan makes it an ideal choice for busy weeknight dinners while still delivering restaurant-quality results.

This recipe features fresh cod fillets coated in a savory mixture of herbs, breadcrumbs, and Parmesan cheese, creating a perfectly crispy exterior while maintaining the fish's tender, flaky texture. The one-pan approach not only minimizes cleanup but also allows the flavors to concentrate and develop during cooking.

• 4 cod fillets (6 oz each)
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 lemon, zested and juiced
• Salt and black pepper to taste

Preheat the oven to 400°F (200°C). In a bowl, combine panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic, lemon zest, salt, and pepper. Pat the cod fillets dry with paper towels and brush each fillet with Dijon mustard. Press the herb-breadcrumb mixture onto each fillet, ensuring even coverage.

Heat olive oil in an oven-safe skillet over medium-high heat. Place the coated fillets in the pan and cook for 2 minutes until the bottom begins to brown. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and the crust is golden brown. Finish with a squeeze of fresh lemon juice before serving.

For best results, ensure the cod fillets are of even thickness to promote uniform cooking. If the fillets are frozen, thaw them completely and pat dry to achieve a crispy crust. The breadcrumb mixture can be prepared in advance and stored in an airtight container for up to a week, making meal preparation even quicker.

Blackened Fish Tacos

Blackened Fish Tacos combine the bold, spicy flavors of Cajun-style seasoning with the fresh, vibrant elements of Mexican street food. This fusion dish delivers a perfect balance of heat, texture, and zesty flavors that make it an excellent choice for casual dining or entertaining guests.

The key to exceptional blackened fish tacos lies in selecting the right fish and properly applying the seasoning technique. White, flaky fish varieties like cod, mahi-mahi, or tilapia work best as they readily absorb the spices and develop a characteristic dark crust when cooked at high heat.

Ingredients:

• 1.5 lbs white fish fillets
• 2 tablespoons blackening seasoning
• 8-10 corn tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• 1 avocado, sliced
• 1/2 cup Mexican crema or sour cream
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil
• Salt to taste

Pat the fish fillets dry with paper towels and generously coat them with blackening seasoning on both sides. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until it's nearly smoking. Place the seasoned fish in the hot pan and cook for 3-4 minutes per side until blackened and cooked through.

While the fish cooks, warm the tortillas in a separate pan or directly over a gas flame until slightly charred. Break the cooked fish into chunks and assemble the tacos by layering fish, cabbage, avocado, and cilantro in each tortilla, finishing with a drizzle of crema and a squeeze of lime.

For best results, ensure your pan is properly heated before adding the fish – it should be very hot but not smoking. Avoid moving the fish around once it's in the pan; let it develop a proper crust before flipping. Consider preparing a cooling sauce or slaw in advance to balance the heat of the blackened seasoning.

Teriyaki Glazed Tuna Steaks

Teriyaki glazed tuna steaks offer a perfect balance of sweet and savory flavors, combining traditional Japanese cuisine with the rich, meaty texture of fresh tuna. This dish has become increasingly popular in home kitchens due to its restaurant-quality results and surprisingly simple preparation method.

When selecting tuna for this recipe, opt for sushi-grade steaks that are bright red and firm to the touch. While yellowfin tuna is commonly used, bluefin or bigeye tuna can also work well. The key is ensuring the fish is fresh and of high quality, as it will be served slightly rare in the center.

Ingredients:

• 4 tuna steaks (6 oz each)
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons brown sugar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Sesame seeds for garnish
• Green onions, chopped for garnish

Mix soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl to create the teriyaki sauce. Reserve half the sauce for serving and use the remaining half to marinate the tuna steaks for 30 minutes at room temperature. Heat vegetable oil in a heavy-bottomed skillet over high heat until smoking. Sear the tuna for 1-2 minutes per side for rare to medium-rare, creating a golden-brown crust while maintaining a pink center.

Let the steaks rest for 5 minutes before slicing against the grain. Drizzle with the reserved teriyaki sauce and garnish with sesame seeds and chopped green onions.

For best results, avoid overcooking the tuna as it can become dry and tough. The center should remain pink for optimal texture and flavor. If the tuna steaks are different thicknesses, adjust cooking time accordingly. The teriyaki sauce can be made ahead and stored in the refrigerator for up to one week, allowing for quick meal preparation when needed.

Parmesan-Crusted Flounder

Parmesan-crusted flounder transforms a mild white fish into a crispy, flavorful main dish that's both elegant and easy to prepare. The combination of fresh flounder fillets with a golden, cheesy crust creates a perfect balance of textures while keeping the fish moist and tender.

This recipe takes less than 30 minutes to prepare and cook, making it an excellent choice for busy weeknight dinners or casual entertaining. The Parmesan coating adds a rich, savory element that complements the delicate flavor of the flounder without overpowering it.

• 4 flounder fillets (6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 lemon

Preheat the oven to 400°F (200°C). In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, parsley, paprika, salt, and pepper. Pat the flounder fillets dry with paper towels. Dip each fillet in melted butter, then coat thoroughly with the Parmesan mixture, pressing gently to adhere.

Place the coated fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden brown. The internal temperature should reach 145°F (63°C).

For best results, avoid using frozen flounder fillets as they can release excess moisture during cooking, which may prevent the crust from crisping properly. The baking sheet can be lined with parchment paper or aluminum foil for easy cleanup, and any leftover Parmesan mixture can be stored in an airtight container for future use.

Asian-Style Steamed Fish

Asian-Style Steamed Fish is a healthy and delicate dish that showcases the natural flavors of fresh fish enhanced by traditional Asian aromatics. The gentle cooking method preserves the fish's moisture while infusing it with the essence of ginger, scallions, and soy sauce.

This preparation method works particularly well with white-fleshed fish like sea bass, cod, or grouper, resulting in tender, flaky meat that practically melts in your mouth. The combination of steam and savory sauce creates a light yet satisfying meal that pairs perfectly with steamed rice.

Ingredients:

• 1 whole fish (1-1.5 lbs), cleaned and scaled
• 3 inches fresh ginger, julienned
• 4 scallions, cut into 2-inch lengths
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice wine or dry sherry
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Salt to taste

Score the fish with diagonal cuts on both sides and season with salt. Place the fish on a heat-proof plate that will fit in your steamer. Scatter half of the ginger and scallions inside the fish cavity and the remainder on top. Mix soy sauce, rice wine, and white pepper in a small bowl and pour over the fish.

Steam the fish over high heat for 8-10 minutes, or until the flesh flakes easily with a fork. Once done, carefully remove the plate from the steamer. Heat vegetable oil in a small pan until smoking, then drizzle it over the fish. Finish with a splash of sesame oil and garnish with fresh cilantro.

For best results, ensure your fish is extremely fresh and avoid overcooking, as this will make the flesh tough and dry. The steam should be vigorous throughout the cooking process, and the plate should be elevated enough to allow proper steam circulation. If you don't have a traditional steamer, you can create one by placing a heat-proof plate on a rack inside a covered wok or large pot with water at the bottom.

Sheet Pan Lemon Herb Mahi-Mahi

Sheet Pan Lemon Herb Mahi-Mahi is a light and flavorful dish that combines the delicate taste of mahi-mahi with bright citrus notes and aromatic herbs. This one-pan meal is perfect for busy weeknights when you want something healthy yet satisfying.

The beauty of this recipe lies in its simplicity and quick preparation time. The fish cooks evenly on a sheet pan while absorbing the flavors of lemon, herbs, and seasonings, creating a restaurant-quality meal with minimal effort.

• 4 mahi-mahi fillets (6 oz each)
• 2 tablespoons olive oil
• 3 lemons (2 sliced, 1 for juice)
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 pound asparagus or green beans (optional)

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the mahi-mahi fillets dry with paper towels and place them on the prepared sheet pan. In a small bowl, combine olive oil, lemon juice, minced garlic, herbs, salt, pepper, and paprika. Brush this mixture generously over the fish fillets.

Arrange lemon slices around and on top of the fish. If using vegetables, toss them in olive oil and arrange them around the fish. Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

For best results, bring the fish to room temperature 15 minutes before cooking, and avoid overcooking as mahi-mahi can become dry. If using frozen fillets, ensure they're completely thawed and patted dry before cooking. The thickness of the fillets will affect cooking time, so adjust accordingly.

Cajun-Spiced Catfish

Cajun-spiced catfish is a Southern favorite that brings the vibrant flavors of Louisiana to your dinner table. The combination of bold spices creates a flavorful crust on the outside while maintaining the fish's natural tenderness on the inside, making it a perfect choice for both weeknight dinners and special occasions.

This recipe takes the humble catfish and elevates it with a signature blend of Cajun seasonings that provide just the right amount of heat and depth. The preparation is straightforward, requiring minimal ingredients while delivering maximum flavor, and the cooking process is quick enough to have dinner ready in under 30 minutes.

• 4 catfish fillets (6-8 oz each)
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 lemon, cut into wedges

Pat the catfish fillets dry with paper towels. In a small bowl, combine all the dry seasonings to create your Cajun spice blend. Coat each fillet generously with the spice mixture, pressing it into the flesh to ensure it adheres well. Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Place the fillets in the hot skillet and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork when done. If cooking multiple batches, keep the cooked fillets warm in a low-temperature oven while preparing the remaining fish.

For best results, ensure your catfish fillets are at room temperature before cooking and avoid moving them around in the pan while they're searing. The spice mixture can be made in advance and stored in an airtight container for future use. If the spice level is too intense, reduce the amount of cayenne pepper, or serve with a cooling side like coleslaw or remoulade sauce.