I love recipes that let you add everything to a dish and leave it to cook with no fuss. This simple lemon and feta fish is full of bright Mediterranean flavour. I often serve it with potatoes, rice or pasta, but sometimes I simply tear off a big wedge of crusty bread to mop up the sauce — just as good.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- Lemon Feta Fish Recipe
- 🍽️ What to serve it with
- ? Frequently Asked Questions
- 🍲 More fantastic seafood dinners
📋 Ingredients
Fish – Fresh basa fillets work well and are easy to find, but you can substitute any quick-cooking thin fillets such as sole, sea bream or sea bass.
Cherry tomatoes – Use red or a mix of red and yellow cherry (grape) tomatoes for colour and sweetness.
Seasonings – A simple mix of paprika, dried oregano, chilli flakes, garlic powder, salt and black pepper gives the fish a warm, savoury lift.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card below.
Pro Tip
If you don’t have basa, use any quick-cook thin fillets such as sole, sea bream or sea bass for the best results.
This is a wonderful summer dinner: fresh, tangy and satisfying without being heavy.
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Lemon Feta Fish Recipe
Ingredients
Fish
- 4 boneless basa fillets (about 500g/1.1lb) (or substitute quick-cook thin fillets such as sole, sea bream or sea bass)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Also
- 200 g (7 oz) cherry tomatoes, halved
- 1 tablespoon cornflour (cornstarch)
- 2 cloves garlic, peeled and minced
- 120 ml (1/2 cup) chicken stock
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 2 tablespoons capers, drained
- 200 g (7 oz) feta cheese, crumbled
To serve
- Freshly chopped parsley
- Black pepper
- Potatoes, rice or pasta (optional)
Instructions
- Preheat the oven to 200°C/400°F (fan).
- Place the halved cherry tomatoes in a large baking dish. Sprinkle over the cornflour and toss to coat the tomatoes evenly.
- Add the garlic, chicken stock, parsley and 2 tablespoons olive oil, then toss everything together so the tomatoes are lightly coated.
- Arrange the sliced lemon, capers and crumbled feta in the dish, then place the basa fillets on top.
- Mix the paprika, oregano, chilli flakes, garlic powder, salt and pepper and sprinkle over the fillets. Drizzle the remaining 1 tablespoon olive oil over the fish.
- Bake for 15–20 minutes until the fish is cooked through, flaky and the tomatoes are tender.
- Serve topped with freshly chopped parsley and a twist of black pepper. Pair with potatoes, rice, pasta or crusty bread to soak up the sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
🍽️ What to serve it with
- Here are favourite pairings for this lemon and feta baked fish:
- Fresh homemade pasta
- Fluffy white rice
- Garlic and coriander potatoes or crispy smashed potatoes
- Or simply serve with a fresh bakery loaf or garlic bread to soak up the sauce.
? Frequently Asked Questions
Yes. Prepare everything up to the point of adding the oil. Cover and refrigerate for up to a day. Remove from the fridge about an hour before cooking to take the chill off, drizzle with oil and bake as instructed.
They are commonly available at major supermarkets.
Yes. If using frozen, either defrost before cooking or add an extra 5–10 minutes to the baking time and ensure the fish is piping hot and flakes easily.
Yes, but add a few extra minutes of cooking time depending on thickness. Check the fish is hot throughout and flakes easily before serving.
🍲 More fantastic seafood dinners
Fish
Lemon Butter Sea Bream
Quick & Easy
Creamy Cajun Prawn Pasta
Fish
Plaice With Brown Shrimp
Quick & Easy
Seafood Laksa
Air Fryer
Air Fryer Teriyaki Salmon
Pasta
Tuna Spaghetti in Tomato Sauce
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