Best Roasted Fish Recipe

Roasted Fish is the ultimate weeknight dinner hero—simple, bright, and bursting with fresh flavor. If you’re craving a dish that’s elegant enough for guests but effortless enough for a Wednesday night, this recipe is your answer. Tender, flaky white fish is roasted over caramelized leeks and salty capers, then finished with a zesty homemade vinaigrette that brings every bite to life. No complicated techniques, no fancy equipment—just clean flavors, straightforward steps, and restaurant-quality results right from your oven.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & fuss-free — From start to finish, this dish comes together in about 30 minutes.
• Fresh, vibrant flavors — The combination of sweet roasted leeks, briny capers, and a punchy mustard-herb vinaigrette creates a bright, balanced profile.
• Healthy & nourishing — Lean flaky white fish offers protein without heaviness.
• Perfect for entertaining or a cozy night in — Elegant presentation with minimal effort.
• Fool-proof roasting method — Ensures moist, flaky fish without overcooking.

Unlike many roasted fish recipes, this one roasts the aromatics first to deepen flavor, then nestles the fish right into the pan so everything cooks together—infusing every bite with savory goodness. It’s comforting yet elevated, satisfying yet light, and guaranteed to impress without stress.

Ingredients Needed

For the roasted base

• 2 medium leeks — white & pale green only, thin-sliced (about 4–5 cups), rinsed well
• 2 tablespoons capers, drained
• 3 tablespoons extra-virgin olive oil
• Kosher salt & freshly ground black pepper

For the fish

• 4 skinless flaky white fish fillets (about 6 oz. each — cod, halibut, or similar)
• Drizzle of extra-virgin olive oil
• Salt & black pepper

For the vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon whole-grain mustard

How to Make Roasted Fish

Step 1 — Preheat

Preheat your oven to 400°F (200°C) so it’s hot and ready for roasting.

Step 2 — Clean the leeks

Place sliced leeks in a bowl of cold water. Swish well to loosen dirt and grit (leeks hide soil in their layers!). Lift them out, drain in a colander, and pat completely dry.

Tip: Drying helps them roast and crisp instead of steaming.

Step 3 — Roast the leeks & capers

Spread leeks and capers on a sheet pan. Drizzle with 3 tbsp olive oil and sprinkle with ¼ tsp salt. Toss to coat evenly.
Roast 15 minutes, stirring halfway through, until leeks soften and edges begin to caramelize.

Step 4 — Season & add the fish

Pat fish dry for best browning. Drizzle lightly with oil, season with ½ tsp salt + ¼ tsp pepper.
Move leeks aside to make space and place fish fillets on the pan. Roast 10–12 minutes, or until fish flakes easily with a fork.

Visual cue: Fish should be opaque and gently pull apart in thick flakes.

Step 5 — Make the vinaigrette

While fish cooks, whisk together the remaining 3 tbsp olive oil, shallot, vinegar, parsley, mustard, ¼ tsp salt, and a pinch of pepper.

Step 6 — Serve

Transfer fish and leeks to a serving dish. Spoon vinaigrette generously over everything. Serve warm or hot.

Serving & Storage Tips

Serving Ideas

• Pair with roasted potatoes, couscous, or rice pilaf
• Serve with a crisp green salad or steamed asparagus
• Add lemon wedges for a bright finishing touch

Storage

• Store leftovers in an airtight container for up to 2 days
• Reheat gently in a low oven at 300°F for best texture (avoid microwaving—it dries the fish)

Freezing

Not recommended — white fish becomes mushy once frozen after cooking.

Helpful Notes

• Swap leeks for thin-sliced onions or fennel if needed.
• Use any flaky white fish: cod, halibut, pollock, haddock, sea bass.
• Add chili flakes for heat or lemon zest for extra brightness.
• Don’t overcrowd the pan — space ensures proper roasting and caramelization.

Conclusion

This Roasted Fish is everything we love in weeknight cooking—fresh, light, incredibly flavorful, and ready in minutes. The tender fish, caramelized leeks, and tangy vinaigrette come together in a dish that feels both effortless and gourmet. If you’re looking for a healthy recipe that doesn’t sacrifice taste (and makes you look like a kitchen pro!), this one’s a keeper.

Tried this recipe? ⭐⭐⭐⭐⭐
Leave a comment and rating below — I’d love to hear how it turned out!
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What variation did you try — lemon zest, chili flakes, or a different fish? Let us know!

Frequently Asked Questions

Can I use frozen fish?

Yes — thaw fully, pat very dry, and proceed as written.

Can I make this dairy-free or gluten-free?

It already is! No dairy, no gluten — naturally light and clean.

My fish always turns out dry. What am I doing wrong?

Overbaking is the most common issue. Start checking at 10 minutes — fish should just flake and still look juicy inside.

Can I swap the leeks?

Absolutely — try thinly sliced onions, scallions, or fennel for similar sweetness and texture.

Is this recipe meal-prep friendly?

It’s best fresh, but leftovers reheat nicely if warmed gently. Pack vinaigrette separately.