13 Best Fish for Baking: Seasonings, Recipes & More Explained

Baking is often associated with bread, cakes, pastries and casseroles, but baking isn’t just about sweets and carbs. It’s also a great way to cook fish! It helps cook the fish evenly from all sides and preserves its natural flavors and moisture.

But what are the best fish for baking? With endless options, it can be overwhelming to choose the right one, especially if you’re relatively new to cooking fish. 

Whether you’re planning a casual weeknight dinner or a special occasion feast, picking the right fish can make all the difference. We cover the 13 best fish for baking, plus seasonings, recipes and cooking techniques, to help you create a perfectly baked dish every time. 

Table of contents:

1. Salmon
2. Mackerel
3. Cod
4. Tilapia
5. Halibut
6. Haddock
7. Sole
8. Flounder
9. Rainbow trout
10. Mahi mahi
11. Snapper
12. Catfish
13. Grouper

1. Salmon

Salmon is a rich, oily fish known for its vibrant pink flesh and distinct flavor. As a fan favorite (or one of the best fish to eat, some would say), salmon is quite fatty, which makes it ideal for baking. It retains moisture well and offers a buttery texture.

When preparing salmon for baking, leave the skin on — it holds the fish together and enhances its flavor.

Marinade and seasoning ideas:

• Lemon herb: Lemon juice, olive oil, garlic and fresh herbs (rosemary, thyme or oregano)
• Maple soy glaze: Maple syrup, soy sauce, minced ginger and garlic
• Dill and mustard: Dijon mustard, fresh dill, honey and lemon zest
• Teriyaki glaze: Teriyaki sauce, ginger, garlic and sesame seeds

Common recipes:

• Baked salmon with lemon herb crust
• Maple soy glazed salmon
• Dill and mustard baked salmon

2. Mackerel

Mackerel is another oily, flavorful fish with a bold and slightly salty taste. Its firm texture and high fat content make it well-suited for baking, as it remains moist and rich throughout the cooking process. Mackerel is a popular canned fish, but fresh mackerel filets are also available in some markets and seafood stores.

When prepping mackerel, consider scoring the skin to help the seasonings penetrate deeper and ensure even cooking.

Marinade and seasoning ideas:

• Mediterranean: Olive oil, lemon juice, garlic, paprika and fresh parsley
• Asian-inspired: Soy sauce, sesame oil, ginger, garlic and chili flakes
• Citrus zest: Orange zest, lime juice, olive oil and thyme

Common recipes:

• Baked mackerel with Mediterranean herbs
• Soy and ginger baked mackerel
• Citrus zest baked mackerel

3. Cod

Cod is a lean, white fish with a mild flavor and a flaky texture. It’s a versatile option for baking because it absorbs seasonings well and acts as a great canvas for various marinades.

Before baking, pat the cod filets dry to ensure a nice, even bake, and use parchment paper to prevent sticking.

Marinade and seasoning ideas:

• Garlic butter: Melted butter, minced garlic, lemon juice and fresh parsley
• Panko crust: Panko breadcrumbs, Parmesan cheese, lemon zest and olive oil
• Tomato basil: Cherry tomatoes, fresh basil, olive oil and garlic

Common recipes:

• Garlic butter baked cod
• Panko-crusted baked cod
• Baked cod with lemon and herbs

4. Tilapia

Just like cod, tilapia is a lean, white fish with a mild, slightly sweet flavor. Many people love tilapia for its delicate texture that cooks quickly — just be careful not to overbake. 

Before baking, marinate tilapia (like any other fish) to infuse more flavor, and use a light coating of oil to keep it moist.

Marinade and seasoning ideas:

• Cajun spice: Cajun seasoning, olive oil, lime juice and garlic
• Garlic lemon: Lemon juice, minced garlic, olive oil and black pepper
• Parmesan crust: Grated Parmesan, breadcrumbs, garlic powder and paprika

Common recipes:

• Cajun baked tilapia
• Garlic lemon baked tilapia
• Parmesan-crusted baked tilapia

5. Halibut

Halibut is a firm, white fish with a mild, delicate flavor and a meaty texture that holds up well to baking. If you prefer a more substantial bite, this fish is for you. To prepare halibut for baking, brush it with oil or butter since it can dry out quickly.

Marinade and seasoning ideas:

• Lemon garlic: Lemon juice, minced garlic, olive oil and fresh dill
• Herb crust: Panko breadcrumbs, Parmesan cheese, thyme and parsley
• Miso glaze: Miso paste, soy sauce, rice vinegar and ginger

Common recipes:

• Lemon garlic baked halibut
• Herb-crusted baked halibut
• Miso-glazed baked halibut

6. Haddock

Haddock is another lean, white fish with a mild flavor and tender texture. Its delicate flakes hold up well in the oven, especially when seasoned properly. For best results, lightly coat haddock with oil or butter to keep it moist during cooking.

Marinade and seasoning ideas:

• Lemon dill: Lemon juice, fresh dill, olive oil and garlic
• Mustard herb: Dijon mustard, fresh thyme, rosemary and honey
• Smoky paprika: Smoked paprika, garlic powder, olive oil and black pepper

Common recipes:

• Lemon dill baked haddock
• Butter-baked haddock with paprika
• Golden baked haddock recipe with dijon crust

7. Sole

Perfect for weeknight dinner, sole is a delicate white fish known for its delicate, sweet flavor and tender texture. Its thin filets can cook quickly, so keep an eye on them to avoid overcooking. 

When prepping sole for baking, pat the filets dry with paper towels and season both sides with salt and pepper. 

Marinade and seasoning ideas:

• Lemon herb: Lemon juice, olive oil, garlic and fresh herbs 
• Butter and garlic: Melted butter, minced garlic and parsley
• Caper and brown butter: Browned butter, capers and lemon zest

Common recipes:

• Baked sole with lemon and herbs
• Sole filets with brown butter sauce
• Pan-seared sole with garlic and capers

8. Flounder

Flounder is a mild, white fish with a delicate texture and a subtle sweetness. Its flat filets cook evenly and quickly, making it an excellent choice for a simple, baked meal. Season it lightly to enhance its natural flavor without overpowering it.

Marinade and seasoning ideas:

• Lemon parsley: Lemon juice, fresh parsley, olive oil and garlic
• Tomato basil: Cherry tomatoes, fresh basil, olive oil and garlic
• Cajun spice: Cajun seasoning, olive oil and lime juice
• Asian-inspired: Soy sauce, rice vinegar, ginger and garlic

Common recipes:

• Baked flounder with lemon and dill
• Baked flounder with panko and Parmesan crust
• Flounder filets with Asian-inspired glaze

9. Rainbow trout

Rainbow trout is a lean, freshwater fish with a mild, nutty flavor and tender, flaky flesh. It’s similar to other trout varieties but is noted for its delicate taste and vibrant color. 

To prepare rainbow trout for baking, rinse the filets and pat them dry. You can bake them whole or as filets — if baking whole, stuff the cavity with herbs and lemon for added flavor.

Marinade and seasoning ideas:

• Lemon herb: Lemon juice, olive oil, garlic and fresh herbs
• Garlic butter: Melted butter, minced garlic, lemon zest and fresh chives
• Mediterranean: Olive oil, cherry tomatoes, black olives, garlic and oregano

Common recipes:

• Lemon herb baked rainbow trout
• Garlic butter baked rainbow trout
• Mediterranean-style baked rainbow trout

10. Mahi mahi

Mahi mahi, also known as common dolphinfish, is a firm, lean fish with a mild and slightly sweet flavor and a dense texture. Its sturdiness makes it ideal for baking, as it holds up well and doesn’t easily flake apart. 

Marinade and seasoning ideas:

• Citrus marinade: Lime juice, orange juice, olive oil, garlic and cilantro
• Tropical spice: Pineapple juice, soy sauce, ginger, garlic and brown sugar
• Herb crust: Panko breadcrumbs, Parmesan cheese, fresh basil and thyme

Common recipes:

• Citrus-marinated baked mahi mahi
• Tropical spiced baked mahi mahi
• Herb-crusted baked mahi mahi

11. Snapper

Snapper is known for its mild, slightly nutty flavor and firm texture. It’s an excellent choice for baking, as it maintains its shape and moisture during cooking. 

You can bake snapper whole or in filets — just like rainbow trout! If baking it whole, consider stuffing the cavity with herbs and lemon for added flavor.

Marinade and seasoning ideas:

• Citrus garlic: Lemon juice, orange juice, garlic, olive oil and fresh parsley
• Herb butter: Butter, mixed herbs (thyme, rosemary or dill) and garlic
• Spicy rub: Chili powder, cumin, paprika, garlic powder and lime zest

Common recipes:

• Citrus garlic baked snapper
• Herb butter baked snapper
• Spicy rubbed baked snapper

12. Catfish

Catfish is a mild, lean fish with a slightly Earthy flavor and a tender texture. Its firm flesh makes it suitable for baking, and it’s often enjoyed in Southern cuisine. 

To prepare catfish for baking, pat the filets dry and lightly coat them with oil or a marinade to enhance flavor and prevent sticking.

Marinade and seasoning ideas:

• Southern spice: Cajun seasoning, paprika, garlic powder and olive oil
• Lemon dill: Lemon juice, fresh dill, garlic and olive oil
• Honey mustard: Dijon mustard, honey, olive oil and garlic

Common recipes:

• Lemon dill baked catfish
• Honey mustard baked catfish
• Crispy baked catfish filet

13. Grouper

Grouper is a firm, white fish with a mild, buttery flavor and a meaty texture. Its robust nature makes it ideal for various seasonings and cooking methods. Before baking, evenly coat grouper filets with oil and seasoning to keep them moist and flavorful.

Marinade and seasoning ideas:

• Lemon garlic: Lemon juice, minced garlic, olive oil and fresh parsley
• Tropical glaze: Mango or pineapple juice, soy sauce, ginger and garlic
• Herb crust: Panko breadcrumbs, grated Parmesan, fresh basil and oregano

Common recipes:

• Lemon garlic baked grouper
• Tropical glazed baked grouper
• Herb-crusted baked grouper

Factors to consider when choosing a type of fish

Keep the following factors in mind to ensure you get the best fish for baking: 

• Freshness and quality: Always opt for the freshest fish you can find, with a clean, ocean-like smell and firm, shiny flesh.
• Size and thickness: Thicker filets may require longer cooking times to ensure they cook evenly throughout, so if you’re short on time, choose a fish with thinner filets.
• Flavor profile and texture: Choose a fish based on the flavor and texture you prefer. Rich, oily fish like salmon and mackerel can handle bold flavors, while milder fish like cod, tilapia and flounder are better suited to subtle seasonings.
• Type of fish: Lean fish are a great option, especially for those looking to reduce calorie intake while still getting a good source of protein. Go for fatty fish if you need higher calories and fat.

How to bake fish: Tips and tricks

Baking fish can be a simple and delicious way to prepare a low-calorie meal, but a few key tips and tricks can help ensure your dish turns out perfectly every time.

• Always preheat your oven to ensure even cooking and avoid undercooking the fish.
• Use parchment paper or lightly grease the oven tray to prevent sticking.
• Most fish cook quickly — start checking your fish a few minutes before the recommended time to make sure it doesn’t dry out.
• To keep fish moist, add a splash of broth, wine or a pat of butter on top before baking.
• Don’t skimp on seasoning or marinade since it helps enhance the fish’s natural flavors.

Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Allow it to rest for a few minutes after baking to let the juices redistribute and ensure a moist result. 

How to store baked fish

It’s not just about getting the best fish for baking — you should be ready to store it, too, if needed. This is especially important when buying in bulk or preparing ahead. Here’s what you should do to store baked fish properly and maintain its freshness:

1. Let it cool to room temperature before you transfer it to the refrigerator.
2. Place the fish in an airtight container or tightly wrap it in aluminum foil or plastic wrap to prevent it from drying out or absorbing other odors. 

Consume the fish within three to four days for the freshest flavor. And if you need to store it for a longer period, you can freeze the baked fish. Here’s how:

1. Wrap it tightly in plastic wrap and then in aluminum foil — or use a freezer-safe container. 
2. Label the package with the date, and don’t store it for more than two months. 
3. To reheat, put the fish in the refrigerator overnight and gently reheat it in the oven. Fish is safe to eat once it reaches an internal temperature of 145°F (63°C).

Wondering what goes with baked fish? Baked fish pairs wonderfully with roasted or steamed vegetables, such as asparagus or green beans, and starches like quinoa or rice. Add fresh salad and a simple lemon butter sauce for a special touch.

Ready to bake the perfect fish? 

Now that you know some of the best fish for baking, along with tips and tricks to ensure a delicious outcome, it’s time to start cooking. 

For high-quality fish options, order online through Instacart. And if you’re looking for more cooking inspiration for other types of seafood, explore our shrimp recipes.