Baked Fish with Basil Lemon Garlic Glaze
With Herbed Jasmine-Farro Rice and Roasted Vegetables
Serves 4 · Prep: 20 minutes · Cook: 30 minutes · Total: 50 minutes
I usually have to talk myself into making fish for dinner, but not when it’s covered in basil, lemon, garlic, and butter. The glaze goes on thick, browns in the oven, and runs into the rice underneath. Cod is easiest to find, although halibut and mahi-mahi work too.
Try to get fillets that are close to the same thickness. If one is thinner, put it near the edge of the pan and check it early. Fish goes from juicy to dry annoyingly fast.
Ingredients
For the herbed jasmine-farro rice
- ⅓ cup pearled farro
- ¾ cup jasmine rice
- Water, according to package directions
- 1 tablespoon butter
- 2 scallions, thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon finely grated lemon zest
- Kosher salt, to taste
For the vegetables
- 2 medium zucchini, cut into thick spears
- 2 carrots, peeled and cut into thick pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Black pepper
- 1 small bunch lacinato kale, stems removed and leaves chopped
- 1 garlic clove, thinly sliced
- 2 tablespoons water
For the basil lemon garlic glaze
- ⅓ cup mayonnaise
- 2 tablespoons unsalted butter, softened
- 3 tablespoons finely chopped fresh basil
- 2 garlic cloves, finely grated
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- Black pepper
For the fish
- 4 thick skinless white fish fillets, 5 to 6 ounces each
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- Lemon wedges, for serving
Instructions
- 1
Cook the farro
Bring a small saucepan of salted water to a boil. Add the farro and simmer according to the package directions, usually 20 to 30 minutes for pearled farro. Drain it well.
- 2
Cook the jasmine rice
While the farro cooks, rinse and cook the jasmine rice according to the package directions. Let it rest, covered, for 10 minutes. Fold in the drained farro, butter, scallions, parsley, and lemon zest. Taste and add salt as needed.
- 3
Roast the vegetables
Heat the oven to 425°F. Toss the zucchini and carrots with the olive oil, salt, and black pepper on a large sheet pan. Roast for 18 to 22 minutes, turning once, until browned at the edges. Transfer the vegetables to a plate and leave the oven on.
- 4
Make the glaze
Stir the mayonnaise, softened butter, basil, garlic, lemon zest, lemon juice, salt, and black pepper together. It will not look especially glamorous. Keep going. The glaze should be thick enough to stay where you spread it; chill it for a few minutes if the butter is very soft.
- 5
Prepare the fish
Line a sheet pan with foil if you plan to finish the fish under the broiler. Parchment is fine if you are only baking it. Pat the fish very dry, arrange the fillets on the pan, and brush them lightly with olive oil. Season with salt. Divide the basil lemon garlic glaze among the fillets and spread it all the way to the edges.
- 6
Bake the fish
Bake at 425°F for 10 to 14 minutes, depending on the thickness of the fish. It is ready when the center is opaque and separates into moist flakes under gentle pressure. Broil for the final 30 to 60 seconds if the glaze needs more color, watching it the entire time.
- 7
Sauté the kale
Heat a teaspoon of olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 20 seconds. Add the kale, water, and a pinch of salt. Cover for 2 minutes, then uncover and toss until glossy and tender, about 2 minutes more.
- 8
Serve
Spoon the herbed jasmine-farro rice into shallow bowls. Add the roasted vegetables and kale, then set the baked fish on top. Spoon any juices from the fish pan around the rice and serve with lemon wedges.
Shortcuts and substitutions
Microwaveable rice
Use about 3 cups of prepared jasmine rice or a rice-and-grain blend. Stir in the butter, scallions, parsley, and lemon zest after heating. The fish has a homemade glaze. You have already done enough.
No farro
Use all jasmine rice, brown rice, quinoa, or couscous. The glaze and vegetables do not need farro in order to work.
No fresh basil
Replace the basil with 2 tablespoons of prepared pesto and reduce the mayonnaise to ¼ cup. Taste before adding salt because pesto brings plenty of its own.
Frozen fish
Thaw it overnight in the refrigerator and pat it especially dry. Individually frozen cod, halibut, and mahi-mahi portions all work well.
Different vegetables
Broccoli, asparagus, green beans, or sliced bell peppers can replace the zucchini and carrots. Roast until browned and tender.
Recipe notes
Choose fillets of similar thickness
Weight is useful, but thickness decides how quickly fish cooks. If one fillet is thin, put it at the edge of the pan and start checking it first.
Dry the fish well
Water on the surface dilutes the glaze and keeps it from browning. Blot both sides with paper towels immediately before seasoning.
Broil only at the end
The broiler is there to put brown spots on the glaze, not rescue raw fish. Wait until the fillets are nearly done, then give the top less than a minute and stay in front of the oven. Use foil rather than parchment whenever the pan will go under the broiler.
Frequently Asked Questions
What kind of fish is best for this baked fish recipe?
Cod, halibut, mahi-mahi, haddock, and sea bass all work. Look for thick, firm fillets that will hold together beneath the glaze.
How long does white fish take to bake at 425°F?
Most 5- to 6-ounce fillets need 10 to 14 minutes. A thin fillet may be ready sooner, while a very thick piece can need a few extra minutes.
Can I make the basil lemon garlic glaze ahead?
Yes. Mix it up to two days ahead and refrigerate it in a covered container. Let it soften for a few minutes before spreading it over the fish.
Can I use skin-on fish?
Yes. Arrange the fillets skin-side down and glaze only the flesh. The skin will not become crisp on a lined sheet pan, but it helps hold delicate fish together.
What should I serve with basil garlic baked fish?
Herbed rice, farro, roasted vegetables, sautéed greens, potatoes, or a crisp salad all work. Keep lemon wedges on the table because the rich glaze benefits from a last squeeze.
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