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Fast Baked Fish Recipe
Fast Baked Fish Recipe photo by Taste of Home

Fast Baked Fish Recipe

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We always have a good supply of fresh fish, so I make this dish often. It's moist, tender and flavorful.—Judie Anglen, Riverton, Wyoming
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1-1/4 pounds fish fillets
  • 1 teaspoon seasoned salt
  • Pepper to taste
  • Paprika, optional
  • 3 tablespoons butter, melted

Nutritional Facts

1 serving (1 each) equals 270 calories, 17 g fat (7 g saturated fat), 110 mg cholesterol, 540 mg sodium, trace carbohydrate, 0 fiber, 28 g protein.


  1. Place fish in a greased 11-in. x 7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter.
  2. Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Editor's Note: Orange roughy, haddock, trout or walleye may be used in this recipe.
Originally published as Fast Baked Fish in Quick Cooking September/October 1998, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 17, 2016

"I am a fish lover. I buy the Fillet Talapia at Walmart....I use this fish to make this simple and easy recipe. I squeezed lemon juice, Italian Seasoning, plastered Roasted Garlic, little chips of butter on it then baked. WOW. Served with baked red potato's, sweet potatoes and carrots, and Healthy too With recipes here I like to add my own little touch to my taste buds. Family loved it a."

Reviewed Apr. 1, 2015

"Very flavorful for as little ingredients that are used. Cooked up fast as promised and tasted great! I will definitely make this recipe again soon."

Reviewed Nov. 13, 2013

"Fast, simple, and quite tasty."

Reviewed Aug. 2, 2013

"I was looking for a fast easy fish meal for supper one day and came across this recipe. We love the fish, it's super easy and really tasty. I don't use the Paprika. I've passed the recipe on to others who also love it."

Reviewed Oct. 28, 2011

"Made this with the Dilled Rice and Honey-Glazed Carrots. All where wonderful."

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