21 Fast & Easy Baked Fish Recipes for Your Fresh Catch

The sunrise was just painting Lake Travis orange when my buddy Jake pulled up a gorgeous 3-pound bass. "What are we doing with all these fish?" he asked, looking at our overflowing cooler. That's when I realized - after years of perfecting my kayak fishing setup, I'd gotten pretty good at catching fish, but I was stuck in a cooking rut. Grilled, fried, repeat.

That changed when I discovered how ridiculously easy (and delicious) baked fish could be. No hovering over a hot grill, no oil splatters, just simple prep and into the oven while you crack open a cold one and tell fishing stories. These days, I've got 21 go-to baked fish recipes that turn any catch into a feast in about 20 minutes.

Whether you pulled in bass from your favorite fishing kayak or bought fresh fillets at the market, these recipes work with whatever's on hand. I'll share the techniques that took me from burning fish on the grill to serving restaurant-quality meals that have my fishing buddies begging for invites.

Why Baked Fish Changed My Post-Fishing Game?

After a long day paddling and casting, the last thing I want is complicated cooking. Baking fish checks all the boxes:

It's foolproof - Set a timer, walk away. No flipping, no guessing, no stress. The oven does the work while you clean your gear or tell lies about the one that got away.

Minimal cleanup - One pan, maybe two if you're getting fancy. Compare that to the grease-splattered stove from pan-frying or the charcoal-crusted grill grates.

Preserves moisture - Properly baked fish stays juicy and flaky. No more serving cardboard-dry fillets that need drowning in tartar sauce.

Versatile as hell - From simple lemon-butter to spicy Cajun crusts, baking works with any flavor profile you're craving.

Healthy cooking method - No deep frying means you're getting all those omega-3s without the extra calories. Perfect for staying in kayaking shape.

The Essential Gear for Baking Fish

Before we dive into recipes, let's talk equipment. You don't need much, but having the right tools makes a difference:

Baking dishes - I keep a 9x13 glass dish and a rimmed sheet pan in heavy rotation. Cast iron skillets work great too, especially for crispy-skinned fish.

Instant-read thermometer - Fish is done at 145°F. No more guessing or overcooking. I learned this after ruining too many expensive grouper fillets.

Fish spatula - That thin, flexible blade slides under delicate fillets without breaking them. Worth every penny.

Parchment paper or foil - For easy cleanup and packet-style cooking. I prefer parchment for most recipes, foil for camping.

Know Your Fish: Baking Times and Temperatures

Not all fish bake the same. Here's what I've learned after cooking hundreds of pounds from my kayak catches:

Thin fillets (flounder, tilapia, small bass): 10-12 minutes at 400°F Medium fillets (trout, catfish, snapper): 12-15 minutes at 400°F
Thick fillets (grouper, halibut, large stripers): 15-20 minutes at 375°F Whole fish: 20-30 minutes at 375°F, depending on size

The 10-minute rule still applies: measure the thickest part and cook 10 minutes per inch. But honestly? After you've baked fish a few times, you'll know by look and smell when it's ready.

The Recipes: From Simple to Show-Off

1. Emergency Lemon Butter Baked Fish

This is my go-to when I stumble in after a long day on the water. Works with any white fish - I've used everything from crappie to redfish.

The Setup:

• 4 fish fillets (whatever you caught)
• 4 tablespoons butter, melted
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt, pepper, and whatever herbs you've got

Preheat to 400°F. Lay fillets in a buttered dish. Mix the butter, garlic, and lemon juice. Pour over fish, season, and bake 12-15 minutes. That's it. I've made this with bass I caught that morning on Lake Washington, and it tastes like a fancy restaurant dish.

2. Foil Packet "Campfire" Fish

Developed this during a three-day kayak camping trip. Works in the oven or wrapped in foil over campfire coals.

What Goes In:

• Fish fillets
• Sliced zucchini and bell peppers
• Cherry tomatoes
• Olive oil, herbs, and lemon slices
• Heavy-duty foil

Make individual packets, seal tight, bake at 400°F for 15 minutes. The vegetables steam with the fish, creating its own sauce. No dishes needed - eat right from the foil.

3. Parmesan Crusted Bass

My buddy's wife requests this every time we bring home largemouth. The cheese crust is insanely good.

The Coating:

• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• Fresh parsley

Press mixture onto fillets, bake at 425°F for 12-15 minutes until golden. The crust gets crispy while the fish stays moist. Works great with those big guys' catches from deeper water.

4. Honey Sriracha Glazed Fish

Discovered this combo after a successful morning chasing schooling bass. The sweet-heat is addictive.

The Glaze:

• 3 tablespoons honey
• 2 tablespoons Sriracha
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Sesame seeds for garnish

Brush on fillets, bake at 400°F for 12 minutes, brushing once halfway through. The glaze caramelizes beautifully. I serve this over rice to soak up every drop.

5. Mediterranean Baked Fish

Reminds me of a shore lunch in Greece, but works just as well with Lake Travis bass.

Mediterranean Magic:

• Fish fillets
• Chopped tomatoes, olives, and red onion
• Minced garlic and fresh basil
• Olive oil and lemon juice
• Feta cheese crumbles

Top fillets with mixture, bake at 425°F for 15 minutes. The tomatoes break down into a rustic sauce. Sometimes I add capers if I'm feeling fancy.

6. Cajun Blackened Baked Fish

All the flavor of blackened fish without smoking out your kitchen. Learned this from a Louisiana kayak guide.

Cajun Coating:

• 2 tablespoons paprika
• 1 tablespoon each: garlic powder, onion powder, oregano, thyme
• 1 teaspoon each: cayenne, black pepper, salt

Coat fillets heavily, drizzle with oil, bake at 450°F for 10-12 minutes. Gets a nice char without the mess of stovetop blackening.

7. Asian-Style Miso Glazed Fish

Found miso paste at the Asian market and never looked back. Incredible on any firm white fish.

Miso Magic:

• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 teaspoon grated ginger

Mix glaze, brush on fish, bake at 400°F for 12-15 minutes. Gives you that umami bomb that makes people ask for your secret.

8. Herb-Crusted Whole Fish

When you land that trophy catch, sometimes you want to cook it whole. Did this with a 5-pound striper last fall.

Herb Crust:

• Mixed fresh herbs (whatever's growing)
• Breadcrumbs
• Olive oil
• Lemon zest
• Garlic

Stuff fish cavity with lemon and herbs, coat outside with herb mixture, bake at 375°F for 25-30 minutes. Presentation is incredible.

9. Ranch-Crusted Catfish

Don't judge until you try it. Kids go crazy for this, adults pretend they're too sophisticated then ask for seconds.

Ranch Coating:

• Crushed Ritz crackers
• Ranch seasoning packet
• Melted butter

Mix, press onto catfish fillets, bake at 400°F for 15 minutes. Trashy? Maybe. Delicious? Absolutely.

10. Coconut-Crusted Fish with Mango Salsa

Brings me back to fishing in the Keys. The tropical flavors work great with any mild white fish.

Tropical Coating:

• Shredded coconut
• Panko breadcrumbs
• Lime zest
• Pinch of cayenne

Press onto fillets, bake at 425°F until golden. Top with fresh mango salsa. Feels like vacation on a plate.

11. Simple Salt-Crusted Fish

Ancient technique that locks in moisture. Perfect for really fresh fish where you want the natural flavor to shine.

Salt Crust:

• Coarse salt
• Egg whites
• Fresh herbs

Encase fish in salt mixture, bake at 400°F for 20 minutes. Crack open the crust tableside for drama. The fish steams inside and comes out incredibly moist.

12. Bacon-Wrapped Trout

Because everything's better with bacon. Especially good with smaller trout from mountain streams.

The Wrap:

• Whole cleaned trout
• Thin bacon slices
• Lemon slices
• Fresh thyme

Stuff trout with lemon and herbs, wrap with bacon, secure with toothpicks. Bake at 425°F for 20 minutes. The bacon crisps while basting the fish.

13. Pesto Baked Fish

Store-bought pesto works fine, but homemade with basil from the garden is next level.

Pesto Perfection:

• Fish fillets
• Pesto (basil, pine nuts, Parmesan, olive oil)
• Cherry tomatoes
• Pine nuts for garnish

Spread pesto on fillets, top with tomatoes, bake at 400°F for 12-15 minutes. The pesto creates an instant sauce.

14. Mexican-Style Fish with Lime and Cilantro

Tastes like the best fish tacos, minus the tortilla. Though I usually make tacos with the leftovers.

Fiesta Flavors:

• Fish fillets
• Cumin, chili powder, paprika
• Lime juice and zest
• Fresh cilantro
• Jalapeño slices

Season fillets, top with jalapeños, bake at 400°F for 12 minutes. Finish with lime and cilantro. Serve with beans and rice or stuff into tacos.

15. Garlic Parmesan Roasted Fish and Vegetables

One-pan dinner that makes cleanup a breeze. The vegetables roast alongside the fish and soak up all the flavors.

One-Pan Wonder:

• Fish fillets
• Brussels sprouts, halved
• Cherry tomatoes
• Garlic cloves
• Parmesan and olive oil

Toss vegetables with oil and garlic, roast 10 minutes. Add fish, sprinkle with Parmesan, continue baking 12-15 minutes. Everything's ready at once.

16. Horseradish-Crusted Fish

Discovered this by accident when I grabbed horseradish instead of tartar sauce. Now it's a regular.

Zippy Crust:

• Prepared horseradish
• Mayonnaise
• Breadcrumbs
• Dill

Mix horseradish and mayo, spread on fish, top with breadcrumbs. Bake at 425°F until golden. The horseradish mellows but keeps a nice kick.

17. Tomato Basil Baked Fish

Like a margherita pizza, but with fish. Summer tomatoes from the garden make this sing.

Summer Simplicity:

• Fish fillets
• Sliced tomatoes
• Fresh mozzarella
• Basil leaves
• Balsamic glaze

Layer ingredients on fish, bake at 400°F for 15 minutes until cheese melts. Drizzle with balsamic. So simple, so good.

18. Everything Bagel Crusted Fish

Saw everything bagel seasoning at the store and thought, why not? Now I keep a jar just for fish.

Bagel Shop Special:

• Fish fillets
• Everything bagel seasoning
• Cream cheese (softened)
• Lemon juice

Spread thin layer of cream cheese on fish, sprinkle heavily with seasoning. Bake at 400°F for 12-15 minutes. Tastes like the best bagel and lox, minus the bagel.

19. Thai Curry Baked Fish

When you want something different. The curry paste does all the work.

Curry in a Hurry:

• Fish fillets
• Red curry paste
• Coconut milk
• Lime juice
• Thai basil

Mix curry paste with coconut milk, pour over fish, bake at 375°F for 15 minutes. Serve over rice to soak up the sauce. Add vegetables if you're feeling healthy.

20. Dill and Caper Butter Baked Fish

Classic flavors that never get old. Reminds me of fancy restaurants, costs about $5 to make.

Classic Combo:

• Fish fillets
• Butter
• Fresh dill
• Capers
• White wine (optional)

Dot fish with butter, sprinkle with dill and capers, add splash of wine. Bake at 400°F for 12-15 minutes. Simple but elegant.

21. Smoky Paprika and Brown Butter Fish

My latest obsession. The brown butter takes it to another level.

Smoky Goodness:

• Fish fillets
• Butter
• Smoked paprika
• Garlic
• Lemon

Brown the butter in a small pan until nutty, add paprika and garlic. Pour over fish, bake at 400°F for 12-15 minutes. The combination of smoky and nutty is incredible.

Pro Tips From Years of Baking Fish

Pat it dry - Moisture is the enemy of crispy skin and good browning. I keep paper towels in my tackle box specifically for this.

Room temperature - Let fish sit out 10-15 minutes before baking. Cold fish in a hot oven cooks unevenly. Learned this the hard way with some thick grouper steaks.

Don't overbake - Fish continues cooking after you pull it out. Better to undercook slightly than serve rubber. When it flakes easily and looks opaque, it's done.

Season generously - Fish can handle more seasoning than you think. I used to under-season until a chef buddy set me straight.

Let it rest - Just like steak, fish benefits from a 3-5 minute rest after baking. Helps redistribute the juices.

Know your fish - Oily fish like salmon can handle higher heat. Delicate fish like flounder need gentler treatment. Match your method to your catch.

Best Fish for Baking (From a Kayaker's Perspective)

After years of paddling Georgia waters and beyond, here's my take on the best fish for baking:

Bass (Largemouth and Smallmouth) - Firm, mild, takes any flavor. Remove the lateral line on bigger fish to eliminate any muddy taste.

Catfish - Perfect for baking. The firm texture holds up well, and the mild flavor works with bold seasonings.

Trout - Rainbow and brown trout bake beautifully. The oil content keeps them moist. Great whole or filleted.

Striped Bass - My favorite for baking. Firm, flaky, and delicious. The thick fillets are hard to overcook.

Crappie - Delicate but delicious. Quick baking at high heat works best. Don't walk away from the oven.

Redfish - Firm and slightly sweet. The thick fillets are perfect for crusted preparations.

Snapper - Any snapper species bakes well. The firm white flesh stays moist and flakes perfectly.

Storing and Reheating Baked Fish

Let's be real - leftover fish can be tricky. Here's how I handle it:

Storage - Cool completely, store in airtight containers up to 3 days. I portion into single servings for easy lunches.

Reheating - Low and slow is key. 275°F oven for 10-15 minutes, covered with foil. Add a splash of water or broth to prevent drying.

Cold preparations - Some fish is better cold. I'll flake leftover baked fish into salads, make fish cakes, or stuff into sandwiches.

Freezing - Baked fish freezes okay but not great. If you must, wrap tightly and use within a month. Better to freeze raw fish and bake fresh.

Common Mistakes to Avoid

Overcrowding the pan - Fish needs space to bake properly. Crowded fillets steam instead of bake.

Wrong temperature - Too low and fish gets mushy. Too high and outside burns before inside cooks.

Moving it too much - Once fish goes in the oven, leave it alone. Constant checking drops oven temperature.

Ignoring carryover cooking - Pull fish when it's 90% done. It'll finish cooking on the plate.

Using old fish - No amount of seasoning saves fish that's past its prime. When in doubt, sniff test.

Making It a Meal

Fish is just the start. Here's what I serve alongside:

Quick sides:

• Roasted vegetables (whatever's in season)
• Simple salad with vinaigrette
• Rice pilaf or quinoa
• Crusty bread for soaking up sauces

Make-ahead options:

• Coleslaw (great with fried fish too)
• Potato salad
• Pasta salad
• Marinated vegetables

For the health-conscious:

• Cauliflower rice
• Zucchini noodles
• Steamed broccoli
• Mixed greens

FAQ Section

Can I use frozen fish for these recipes?

Absolutely. Thaw overnight in the fridge, pat completely dry before baking. I've used frozen fish plenty of times when the bite was slow. Just avoid refreezing previously frozen fish.

What's the white stuff that comes out when baking fish?

That's albumin - coagulated protein. Totally safe but not pretty. Lower heat and shorter cooking time reduces it. I usually just scrape it off before serving.

Should I bake fish covered or uncovered?

Uncovered for crispy tops and concentrated flavors. Covered (with foil) for more delicate fish or when you want to steam. I go uncovered 90% of the time.

How do I know when fish is done without a thermometer?

Fish is done when it flakes easily with a fork and looks opaque throughout. The center should just lose its translucent appearance. After a few times, you'll know by look and smell.

Can I prep these recipes ahead?

Most marinades and coatings can be applied 30 minutes to 2 hours ahead. Don't go longer - acid in marinades starts to "cook" the fish. I prep in the morning for evening meals all the time.

What if my fish tastes muddy?

Common with some freshwater fish. Remove all dark meat and the lateral line. Soak fillets in milk for 30 minutes before cooking. Also helps to choose the right fishing spots with cleaner water.

Do I need to flip fish when baking?

Nope. That's the beauty of baking - no flipping required. The even oven heat cooks both sides. Flipping risks breaking delicate fillets.

Why is my baked fish dry?

Usually overcooked. Fish keeps cooking after removing from oven. Also, some fish are naturally lean and dry out quickly. Add more fat (butter, oil) or choose fattier fish species.

Can I bake fish from frozen?

Yes, but add 50% more cooking time and use lower heat (350°F). I've done this in emergencies. Not ideal but works when you forget to thaw dinner.

What's the best way to remove fish smell from the kitchen?

Simmer a pot of water with lemon slices and vanilla extract. Opens windows while cooking. Clean up immediately. I also light a candle before cooking - works like magic.

The Bottom Line

After thousands of hours on the water with my kayak fishing setup, I've learned that catching fish is only half the battle. Knowing how to cook your catch makes all the difference between eating to survive and truly enjoying the fruits of your labor.

These 21 baked fish recipes have saved me countless times when I roll in late from the water, tired and hungry. They're simple enough for weeknights but impressive enough for company. Most importantly, they let the fish shine - whether it's a trophy bass or simple crappie fillets.

The best part? Once you master the basics of baking fish, you can improvise with whatever's in your pantry. Some of my best recipes came from throwing together random ingredients after a successful day on the water.

So next time you're heading out with your fishing kayak, remember that the adventure doesn't end when you leave the water. It continues in the kitchen, turning your catch into memories around the dinner table.

Now get out there, catch some fish, and try these recipes. The water's calling, and dinner's waiting.