20 Delicious White Fish Recipes for Every Occasion

Dive into the delightful world of white fish with our roundup of 20 Delicious White Fish Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a seasonal feast, or craving some comfort food, we’ve got a recipe that’ll make your taste buds sing. Light, versatile, and oh-so-tasty, these dishes are sure to inspire your next culinary adventure. Let’s get cooking!

Garlic Butter Baked White Fish

This Garlic Butter Baked White Fish is a simple, yet elegant dish that brings the flavors of the sea right to your dinner table with minimal fuss.

Ingredients

• 1.5 lbs white fish fillets (such as cod or halibut)
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Place the white fish fillets in the prepared baking dish.
3. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, black pepper, and paprika.
4. Pour the garlic butter mixture evenly over the fish fillets.
5. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
6. Sprinkle the baked fish with fresh parsley and serve with lemon wedges on the side.

The magic of this dish lies in the garlic butter sauce that infuses the fish with rich, aromatic flavors while keeping it moist and tender.

Tip: For an extra crispy top, broil the fish for the last 2-3 minutes of baking.

Lemon Herb Grilled White Fish

Brighten up your dinner routine with this Lemon Herb Grilled White Fish, a light and flavorful dish that’s perfect for those warm summer evenings.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 ounces each
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon zest
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, and 2 cloves minced garlic.
3. Brush the white fish fillets evenly with the lemon herb mixture on both sides.
4. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.

The combination of fresh herbs and lemon zest not only adds a burst of flavor but also creates a beautifully aromatic crust that’s sure to impress.

Tip: For an extra touch of freshness, serve with additional lemon wedges and a sprinkle of fresh herbs on top.

Crispy Pan Fried White Fish

There’s nothing quite like the simple pleasure of crispy pan-fried white fish — it’s quick, easy, and utterly delicious. Perfect for a weeknight dinner that feels a bit special.

Ingredients

• 4 white fish fillets (such as cod or haddock), about 6 oz each
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 3 tbsp olive oil
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the fish fillets dry with paper towels to ensure they get extra crispy.
2. In a shallow dish, mix together the flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika.
3. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Dredge each fillet in the flour mixture, shaking off any excess, then place in the hot skillet.
5. Cook for 3-4 minutes per side, until the fish is golden brown and flakes easily with a fork.
6. Transfer to a plate lined with paper towels to drain any excess oil.
7. Squeeze fresh lemon wedges over the top and sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this recipe lies in the perfect crust-to-fish ratio, ensuring every bite is as satisfying as the last. Serve with a side of steamed veggies or a crisp salad for a complete meal.

Tip: For an extra crispy finish, let the dredged fish sit on a wire rack for 5 minutes before frying to allow the flour to adhere better.

White Fish Tacos with Avocado Salsa

These White Fish Tacos with Avocado Salsa are a light, flavorful twist on taco night that come together in just 30 minutes.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the white fish fillets with 1 tbsp olive oil and sprinkle evenly with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill or pan-sear the fish for 3-4 minutes per side, until it flakes easily with a fork. Remove from heat and let rest for a minute before flaking into large pieces.
3. While the fish cooks, warm the corn tortillas according to package instructions.
4. In a medium bowl, gently mix together the diced avocado, diced tomato, chopped red onion, chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt to make the avocado salsa.
5. Assemble the tacos by dividing the flaked fish among the warmed tortillas and topping with a generous spoonful of avocado salsa.

The creamy avocado salsa pairs perfectly with the spiced, flaky fish, creating a taco that’s both refreshing and satisfying.

Tip: For an extra kick, add a dash of hot sauce to the avocado salsa before serving.

Coconut Curry White Fish

Dive into the creamy, aromatic world of this Coconut Curry White Fish, a dish that brings the tropics to your table with minimal fuss.

Ingredients

• 1 lb white fish fillets (such as cod or halibut)
• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in curry powder and cook for another minute until fragrant.
3. Pour in coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer.
4. Add white fish fillets to the skillet, spooning the sauce over them. Cover and cook for 8-10 minutes, or until the fish flakes easily with a fork.
5. Remove from heat and stir in lime juice and cilantro. Season with salt to taste.

The magic of this dish lies in the balance of tangy lime and sweet coconut, creating a sauce that’s irresistibly spoonable over steamed rice.

Tip: For an extra kick, add a thinly sliced red chili with the onions at the start.

White Fish en Papillote with Vegetables

Imagine tender white fish and crisp vegetables steaming together in a fragrant parchment packet — it’s a foolproof way to lock in flavors and moisture for a light, healthy meal.

Ingredients

• 4 (6-ounce) white fish fillets (such as cod or halibut)
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced yellow squash
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Preheat oven to 400°F. Cut four large pieces of parchment paper into heart shapes.
2. In a bowl, toss zucchini, yellow squash, cherry tomatoes, and red onion with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme.
3. Place one fish fillet on one side of each parchment heart. Divide the vegetable mixture evenly over the fish. Drizzle each with the remaining 1 tablespoon olive oil.
4. Fold the parchment over the fish and vegetables, then crimp the edges tightly to seal. Place packets on a baking sheet.
5. Bake at 400°F for 15 minutes, or until the fish flakes easily with a fork. Serve immediately, opening the packets at the table for a dramatic reveal.

The magic of cooking en papillote is in the steam — it gently cooks the fish to perfection while infusing it with the bright flavors of lemon and thyme.

Tip: For an extra burst of freshness, sprinkle chopped parsley over the fish before serving.

Spicy White Fish Stew

Warm up your evening with this Spicy White Fish Stew, a comforting bowl that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 cup fish stock
• 1 lb white fish fillets (like cod or halibut), cut into chunks
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Stir in the sliced red bell pepper and cook for another 2 minutes until slightly softened.
3. Pour in the diced tomatoes and 1 cup fish stock, bringing the mixture to a simmer.
4. Add the white fish chunks to the pot, gently stirring to combine. Sprinkle with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and salt and pepper to taste.
5. Cover and simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Garnish with fresh cilantro before serving.

The smoky paprika and cayenne give this stew a deep, spicy warmth that’s perfectly balanced by the tender, flaky fish.

Tip: Serve with crusty bread to soak up every last bit of the flavorful broth.

White Fish Ceviche with Mango

Brighten up your table with this refreshing White Fish Ceviche with Mango, a perfect blend of sweet and tangy flavors that’s as easy to make as it is delicious.

Ingredients

• 1 lb fresh white fish (such as tilapia or cod), diced into 1/2-inch pieces
• 1 cup fresh lime juice (about 8 limes)
• 1 ripe mango, diced into 1/2-inch pieces
• 1/2 red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil

Instructions

1. In a large glass bowl, combine the diced white fish and lime juice, ensuring the fish is completely submerged. Cover and refrigerate for 20 minutes, or until the fish is opaque and ‘cooked’ by the lime juice.
2. Drain the lime juice from the fish, reserving 2 tablespoons for later use.
3. In the same bowl, add the mango, red onion, jalapeño, cilantro, salt, black pepper, olive oil, and the reserved lime juice. Gently toss to combine all ingredients.
4. Let the ceviche sit for 5 minutes to allow the flavors to meld together before serving.

The combination of sweet mango and tangy lime juice with the delicate texture of the fish creates a ceviche that’s both vibrant and satisfying. Serve with tortilla chips for an extra crunch.

Tip: For the best texture, use the freshest fish you can find and dice it uniformly to ensure even ‘cooking’ in the lime juice.

Grilled White Fish with Chimichurri Sauce

Grilled White Fish with Chimichurri Sauce is a vibrant, flavorful dish that brings a touch of Argentine flair to your dinner table, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 oz each
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a medium bowl, combine 1 cup fresh parsley, 1/4 cup fresh cilantro, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes to make the chimichurri sauce. Set aside.
3. Lightly oil the grill grates. Place the white fish fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
4. Serve the grilled fish immediately, topped with the chimichurri sauce.

The brightness of the chimichurri sauce perfectly complements the mild, flaky white fish, creating a dish that’s as beautiful to look at as it is to eat.

Tip: For an extra burst of flavor, let the fish marinate in half of the chimichurri sauce for 30 minutes before grilling.

White Fish and Shrimp Paella

Bring a taste of the Mediterranean to your table with this vibrant White Fish and Shrimp Paella, a one-pan wonder that’s as delightful to look at as it is to eat.

Ingredients

• 1 cup Arborio rice
• 2 cups chicken broth
• 1/2 lb white fish fillets, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup diced tomatoes
• 1/4 cup frozen peas
• 1/4 cup diced red bell pepper
• 2 cloves garlic, minced
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped parsley for garnish

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat. Add garlic, red bell pepper, and diced tomatoes, sautéing for 3 minutes until softened.
2. Stir in Arborio rice, saffron threads, and smoked paprika, coating the rice evenly with the oil and spices for about 2 minutes.
3. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until the rice is almost tender.
4. Arrange white fish chunks and shrimp on top of the rice. Scatter frozen peas over the seafood. Cover and cook for another 5-7 minutes, until the fish and shrimp are cooked through.
5. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

The magic of this paella lies in the saffron-infused rice that forms a golden bed for the tender seafood, creating a dish that’s both elegant and comforting.

Tip: For an authentic touch, let the paella sit covered for 5 minutes after cooking to allow the flavors to meld beautifully.

Baked White Fish with Tomatoes and Olives

This Baked White Fish with Tomatoes and Olives is a light, flavorful dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1.5 lbs white fish fillets (such as cod or halibut)
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted kalamata olives
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Arrange the white fish fillets in the prepared dish. Scatter the cherry tomatoes and olives around and over the fish.
3. In a small bowl, whisk together the remaining 2 tbsp olive oil, minced garlic, dried oregano, salt, and black pepper. Drizzle this mixture evenly over the fish and tomatoes.
4. Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly burst.
5. Sprinkle with fresh parsley before serving.

The combination of juicy tomatoes and briny olives creates a vibrant sauce that perfectly complements the tender, flaky fish.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest before baking.

White Fish Chowder

Warm up with this creamy White Fish Chowder, a comforting bowl that’s brimming with tender fish and hearty potatoes in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 4 cups chicken broth
• 1 pound white fish fillets, cut into chunks
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Gently add the white fish chunks to the pot. Cook for 5 minutes, or until the fish is opaque and flakes easily with a fork.
4. Pour in 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Stir gently to combine and heat through for another 2 minutes.

The secret to this chowder’s rich flavor? A splash of heavy cream added at the end, creating a velvety texture that perfectly complements the delicate fish.

Tip: For an extra layer of flavor, try garnishing with fresh parsley or a sprinkle of paprika before serving.

White Fish Burgers with Tartar Sauce

These White Fish Burgers with Tartar Sauce are a light yet satisfying twist on the classic burger, perfect for those evenings when you’re craving something a little different but just as comforting.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), finely chopped
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted
• 1/2 cup tartar sauce
• Lettuce leaves and sliced tomato, for serving

Instructions

1. In a large bowl, combine the chopped white fish, panko breadcrumbs, egg, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through.
4. Serve the fish burgers on toasted buns with a generous dollop of tartar sauce, lettuce, and tomato slices.

The secret to these burgers is the combination of panko for crunch and a hint of Dijon for a subtle kick, making them a standout dish that’s both easy to make and full of flavor.

Tip: For an extra crispy exterior, chill the formed patties in the fridge for 30 minutes before cooking.

White Fish Piccata

White Fish Piccata is a light, lemony dish that brings a touch of elegance to your weeknight dinner table without any fuss.

Ingredients

• 4 white fish fillets (such as tilapia or cod), about 6 ounces each
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the white fish fillets dry with paper towels. In a shallow dish, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each fillet in the flour mixture, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3 minutes per side, or until golden and cooked through. Remove the fish from the skillet and set aside on a plate.
3. In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes, or until the sauce slightly thickens.
4. Stir in the butter until melted. Return the fish fillets to the skillet, spooning the sauce over them. Sprinkle with chopped parsley before serving.

The bright lemon and briny capers create a sauce that’s both vibrant and rich, perfectly complementing the delicate fish.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the sauce with the chicken broth.

White Fish with Almond Crust

Looking for a simple yet elegant dish that’s sure to impress? This White Fish with Almond Crust is a delightful blend of crunchy texture and delicate flavors, perfect for a weeknight dinner that feels special.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 oz each
• 1/2 cup sliced almonds, finely chopped
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a small bowl, mix together the chopped almonds, breadcrumbs, melted butter, lemon juice, salt, black pepper, and garlic powder until well combined.
3. Place the fish fillets in the prepared baking dish and press the almond mixture evenly onto the top of each fillet.
4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the almond crust is golden brown.
5. Sprinkle with chopped fresh parsley before serving.

The almond crust adds a nutty crunch that contrasts beautifully with the tender fish, making every bite a delightful experience. Serve with a side of steamed vegetables for a complete meal.

Tip: For an extra flavor boost, toast the almonds before chopping them for the crust.

White Fish and Potato Bake

This White Fish and Potato Bake is a comforting, one-pan wonder that brings together flaky fish and tender potatoes in a creamy, herb-infused sauce.

Ingredients

• 1 lb white fish fillets (such as cod or haddock)
• 1 lb potatoes, thinly sliced
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp olive oil.
2. Arrange the thinly sliced potatoes in the dish, drizzle with the remaining 1 tbsp olive oil, and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Bake for 20 minutes until the potatoes start to soften.
3. Place the white fish fillets on top of the potatoes. Pour the heavy cream over the fish and potatoes, then sprinkle with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp garlic powder, and the grated Parmesan cheese.
4. Bake for another 25 minutes, or until the fish is flaky and the sauce is bubbly and golden.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the way the cream reduces into a rich, velvety sauce that coats every bite of fish and potato.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

White Fish with Lemon Caper Sauce

This White Fish with Lemon Caper Sauce is a light yet flavorful dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 oz each
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Season the fish fillets with salt and pepper on both sides.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the fish and cook for 2-3 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 8-10 minutes, until the fish flakes easily with a fork.
3. Remove the fish from the skillet and set aside. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens.
5. Return the fish to the skillet, spooning the sauce over the fillets. Sprinkle with parsley before serving.

The bright acidity of the lemon caper sauce perfectly complements the delicate flavor of the white fish, making every bite a harmonious blend of flavors.

Tip: For an extra burst of freshness, add a sprinkle of lemon zest over the dish just before serving.

White Fish Stir Fry with Vegetables

Looking for a quick, healthy dinner that’s packed with flavor? This White Fish Stir Fry with Vegetables is a light yet satisfying meal that comes together in just 20 minutes.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the white fish pieces, season with salt and pepper, and cook for 3-4 minutes until just opaque. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the broccoli, red bell pepper, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the cooked fish to the skillet. Gently toss everything together and cook for another 2 minutes to heat through.

The magic of this dish lies in the sweet and spicy glaze that coats the tender fish and crunchy vegetables, creating a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

White Fish with Creamy Dill Sauce

This White Fish with Creamy Dill Sauce is a light yet indulgent dish that brings the freshness of the sea to your table with minimal fuss.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 oz each
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Place the white fish fillets in the prepared dish, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp fresh dill, 1 tsp lemon juice, and 1/2 tsp garlic powder in a small bowl.
5. Serve the baked fish hot, topped with the creamy dill sauce.

The creamy dill sauce, with its bright lemon and garlic notes, transforms simple baked fish into a dish that feels both elegant and comforting.

Tip: For an extra touch of freshness, garnish with additional chopped dill and a lemon wedge before serving.

White Fish and Spinach Stuffed Shells

Dive into the comforting layers of these White Fish and Spinach Stuffed Shells, where tender pasta meets a creamy, flavorful filling for a dish that’s sure to impress.

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked white fish, flaked
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the flaked white fish, chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and black pepper.
4. Spread the marinara sauce evenly at the bottom of the prepared baking dish.
5. Stuff each pasta shell with the fish and spinach mixture and place them seam-side up in the dish.
6. Sprinkle the shredded mozzarella cheese over the stuffed shells.
7. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden.

The combination of flaky white fish and creamy ricotta stuffed into pasta shells creates a delightful texture contrast that’s both satisfying and elegant.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the filling mixture.

Conclusion

We hope this roundup of 20 delicious white fish recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe is a testament to the versatility and delightful flavors of white fish. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!