Spicy Baked Fish (ready in 20 minutes)

 

 

 

This spicy baked fish is a quick, healthy recipe, ready to eat in only 20 minutes. This makes it the perfect weekday meal for the whole family. 

 

 

 

My spicy baked fish

What kind of fish can you use?

Baking alternatives: frying or air fryer

Make the fish dinner your own

Serving suggestions

More simple dinner recipes

 

 

 

My spicy baked fish

This spicy baked fish is light, flavourful and on the table in just 20 minutes. It’s the perfect way to enjoy fish without fuss. Quick to make, healthy and far from bland. The gentle heat from the spices transforms simple fillets into something that feels a little special, without requiring any complicated steps.

I’ve always found fish wonderfully easy to cook, but let’s be honest, it can sometimes be a bit plain (with the exception of salmon). This recipe is my way of adding a little excitement to everyday, cheaper, white fish.

As a Brit, I’ll always have a soft spot for fish dipped in batter and fried until golden. Add thick chips and a few scraps and I’m in heaven. Sadly, that kind of indulgence isn’t exactly waistline-friendly. This version, on the other hand, is baked. You get all the goodness of fish with just a drizzle of olive oil, no deep fryer required.

 

 

 

 

What kind of fish can you use?

One of the best things about this recipe is how flexible it is. You don’t need to use anything fancy or expensive. Just choose a good, firm fillet that will hold its shape in the oven. White fish such as cod, haddock, pollock, tilapia or basa are all excellent choices. They bake quickly, absorb the spices beautifully and give you that lovely flaky texture.

If you prefer something a little richer, salmon works wonderfully too. Its natural oiliness pairs perfectly with the warmth of the spices, and it stays juicy without any extra effort. You could even use trout or another oily fish if that’s what you have on hand.

Fresh or frozen fillets both work well. If you’re using frozen fish, let it thaw completely and pat it dry with kitchen paper before seasoning. This helps the spices stick to the surface rather than sliding off with excess moisture.

For the best results, try to choose fillets that are roughly the same thickness so they cook evenly. Thicker fillets give you a beautifully tender, flaky result, while very thin pieces can dry out more quickly. Just keep an eye on the cooking time if your fish is on the thinner side.

And if you’re someone who doesn’t eat a lot of fish or isn’t sure what to buy, don’t overthink it. A simple, budget-friendly white fish will work just as well as a more expensive option. It’s the spices that do the heavy lifting here.

 

 

 

 

Baking alternatives: frying or air fryer

Although I love baking this fish for how simple and healthy it is, there are a couple of easy alternatives if you’d prefer something different.

Pan-frying:
Heat a little olive oil in a large non-stick frying pan over medium-high heat. Add the seasoned fish fillets and cook for about 3–4 minutes per side, depending on thickness, until golden and cooked through. It’s quick, gives a lovely crisp edge, and works well with both white fish and salmon.

Air fryer:
Lightly brush the fish with olive oil, place it in the basket in a single layer and air fry at 200 °C (390 °F) for 8–10 minutes. There’s no need to flip unless your fillets are thick. This method gives you that slightly crisp exterior without any deep frying.

No matter which method you choose, the key is not to overcook the fish. It should flake easily with a fork but still be juicy inside.

 

 

 

 

Make the fish dinner your own

This recipe is wonderfully versatile, which makes it easy to adapt to your own taste or whatever ingredients you have on hand. You can keep it mild by reducing or leaving out the chilli powder, or turn up the heat with a pinch of cayenne or a few chilli flakes.

The paprika and oregano give the fish a lovely warmth, but you can easily swap them for other spice blends like Cajun seasoning, curry spices, lemon pepper or smoked paprika for a deeper, richer flavour.

A simple citrus twist works beautifully too. A squeeze of lemon or lime over the fish just before serving adds brightness, and a little grated zest mixed into the spices gives an extra layer of freshness. If you fancy a bit of crunch, sprinkle over some seasoned breadcrumbs mixed with olive oil before baking.

The dish is naturally dairy-free, and you can make it even lighter by using a spray instead of brushing on the oil. Whether you prefer something gently spiced, zesty or a touch more indulgent, it’s easy to make this recipe entirely your own.

 

 

 

 

Serving suggestions

This spicy baked fish pairs beautifully with all sorts of sides, so you can keep things light or turn it into a proper comfort meal.

• Cheese and mashed potato pie: This is one of my favourite pairings. The creamy, cheesy mash is a lovely contrast to the spice and gives the meal that cosy, hearty feel.
• Simple rice or noodles: Perfect for a quick weeknight dinner. Plain rice works well, or you can stir through a little butter and herbs to make it more special.
• Roasted or steamed vegetables: Think broccoli, carrots, green beans or asparagus, as they add colour, freshness and balance to the plate.
• Salads: A crisp green salad or a zesty slaw is great if you want something lighter. A squeeze of lemon over everything ties it together beautifully.
• Potato wedges or chips: If you’re craving that classic fish-and-chips vibe but without the deep fryer, oven-baked wedges are a great option.

It’s one of those dishes that works just as well as a quick, healthy dinner as it does as part of a more comforting meal. You can keep it simple or make it feel like a proper Friday-night treat.