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Step 1
Arrange a rack in the middle of the oven and heat to 400°F. Pat fish dry with a paper towel and generously season all over with salt and pepper.
Step 2
Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.
Step 3
Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.
Step 4
Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.
Step 5
Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.