I’m not in the practice of sharing recipes without amazing photos to go along with them, which is why you should perk up and pay attention here — these gluten free baked fish recipes were so incredibly delicious that I just had to share them before I lost my notes or deprived you of them any longer!
Gluten free baked fish two ways: Ginger-Lime and Greek-style are both gorgeous and easy to prepare. I hope you can see from the quick photos I snapped how pretty they are to present, but trust me, the flavors will blow any pictures away anyway.
Wild Caught, Sustainably Harvested Seafood
In our family, we don’t eat any meat, but we do eat some fish, so I’m always on the lookout for new ways to prepare various kinds of wild caught white fish (my husband calls those IWF — “innocuous white fish”), salmon and shrimp.
It can be challenging to find sustainably harvested, wild caught seafood in local stores, so I was thrilled to learn about Sitka Salmon Shares*. This service sends flash frozen, wild caught, antibiotic-free, dye-free Alaskan seafood right to your door.
The fish is harvested using hook-and-line methods to minimize ecological impact, and it’s sourced from traditional fishing communities in Southeast Alaska.
The company itself is actually owned by a collective of small-scale family fishermen who retain 20-30% more of the retail value of their harvest, and donate 1% of revenue to efforts to promote small-scale fisheries and fisheries conservation in Alaska, including donating to causes like the Alaska Wild Salmon Fund. It’s a company I feel good about supporting and trusting for my family’s seafood.
While fish already has one of the lowest carbon footprints of any protein, Sitka Seafood Shares mitigates their footprint further by barging and trucking the vast majority of their fish, practicing energy efficiency in their facilities, using innovative packaging, and purchasing carbon offsets.
When Sitka Salmon Shares reached out to me,* I was eager to try their service so I could report back to my readers on how it works and whether I liked the products. I can enthusiastically say that the fish was top quality, easy to prepare because each fillet came as a single flash-frozen packet, and super handy because it arrived frozen on my front doorstep.
Each share you receive includes a specific selection of the species that they harvest. This year, these species include wild Alaskan king salmon, sockeye salmon, coho salmon, keta salmon, lingcod, black bass, black cod, Pacific cod, yelloweye, rockfish, spot prawns, Dungeness crab, albacore tuna, and halibut.
Two Easy Gluten Free Baked Fish Recipes
Pick your favorite fish, or simply use these recipes on veggies, tofu or even chicken. They’re both super simple to whip up, but are so much more exciting than simple oil, S&P.
Grill, broil, sauté or bake — both recipes work for any cooking method.
I’ve also been experimenting with more Low FODMAP and Plant Paradox recipes — both of these marinades can work with those diets too.
Have I mentioned I’m a baker, not a cook? Well, if I haven’t, let me assure you that my creative juices get flowing when butter, sugar, eggs and flour (dairy free, gluten free substitutes, of course) are mentioned.
Not so for dinner. I’m as stuck as the next girl, trying to come up with creative meals for my family (homemade gluten free pizza again, anyone?!). So I’m thrilled to share these amazingly simple dishes with you. We’ve tried them with shrimp, veggies, tofu and even IWF; I’m sure they’d be great for chicken, too – let me know if you try!
For now, I’m just happy to have them memorialized so the next time I need an impressive, yet easy meal for family and friends, I know where to turn!
For each recipe below, the fish fillets are between 2.5-3 pounds — plenty for 6 people or to serve 4 people and have delicious leftovers!
Gluten Free Baked Salmon Two Ways
Delicious choices to prepare your fresh fish in healthy ways for the grill or oven!
Ingredients
Ginger-Lime Baked Fish:
- drizzle of 1 Tbs. avocado or olive oil
- 3 Tbs. fresh lime juice
- 1/2 tsp. red pepper flakes (skip if on Plant Paradox diet)
- 1 Tbs. honey or agave nectar or coconut nectar
- 2 Tbs. avocado or olive oil
- 1 Tbs. ginger juice (or may use apple cider)
- 1 Tbs. fresh grated ginger root
- 1/2 tsp. sea salt
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- cracked black pepper
- chili oil for drizzle (optional)
- parsley
Greek Baked Fish:
- 2 Tbs. extra virgin olive oil (1 Tbs. for drizzle on pan, 1 Tbs. for drizzle on fish)
- 1 lemon, sliced thin
- 1 jar roasted red peppers, drained (16 oz) OR sundried tomatoes (skip if on Plant Paradox diet)
- 1 jar marinated artichoke hearts, drained (.6 oz)
- pitted kalamata olives (use as many as you prefer)
- 2 Tbs. capers, drained
- feta cheese (optional, not pictured)
- cracked black pepper
- fresh rosemary
Instructions
Ginger-Lime Baked Fish
Preheat oven to 400°F.
Prepare a large baking sheet by lining with foil and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil.
In a small bowl, combine all ingredients through sea salt. Stir and pour over the fish in the pan. Sprinkle with cumin, cayenne and cracked black pepper, then drizzle small amounts of chili oil over the fish, as pictured (if using). Add diced vegetables like okra on top of and around the fish, as pictured, if desired.
Bake in preheated oven for 20 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If you prefer to crisp any vegetables also baking on the pan, change oven setting to broil at 400°F after 15 minutes of baking. If the fish isn't fully cooked after 20 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
Sprinkle fresh or dried parsley before serving.
Serves 6.
Greek Baked Fish
Preheat oven to 400°F.
Prepare a large baking sheet by lining with foil or bake on Wilton-Armetale fish tray (as pictured above) and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil or oiled pan.
Drizzle 1 tablespoon of olive oil on top of fish. Arrange thin slices of lemon all over the fish. Drain jars of peppers, artichoke hearts, olives and capers, then spread out on top of and around the fish on the dish (cut red peppers to smaller pieces, if needed). Sprinkle with feta cheese if using. Crack black pepper over the top of the fish.
Bake in preheated oven for 15 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If the fish isn't fully cooked after 15 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
To serve, arrange sprigs of fresh rosemary on each piece.
Serves 6.
Notes
NOTE: fish fillets (and chicken cuts) differ in thicknesses -- if your protein is thinner than that pictured, start with a cook time of 8-10 minutes and test for doneness so as not to over-cook and dry out the fish.
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* This sponsored post was created in partnership with Sitka Salmon Shares and some links may be to affiliate brands; purchasing through these links will not cost you anything additional, but it may help to offset some expenses involved in maintaining this website and offering you free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!
How much fish for this quantity of recipe ingredients and/oramt of fish per person.
It’s typically recommended that you buy 6-8ounces of fish per person for an entree portion. The sauce recipes make enough for a 2.5 – 3lb fillet.
Enjoy!
~jules
I eat so much fish so I love that you included two options. I’m going to try them both!
So glad you’ll be trying them, Kelly! I can never decide which I prefer!
~jules
That greek baked fish sounds amazing! I find cod a little mild in flavour, so with those extra ingredients I bet it is amazing.
It is one of our favorite preparations, Kortney! I hope you love it, too!
~jules
I definitely need help with cooking fish! I usually only cook it one way (and it turned out great), but I need to branch out and try other methods of cooking fish. I’m not great at cooking it other ways!
I hope this recipe is useful to you, Sarah – both marinades/preparations are delish and it’s an easy go-to for a quick meal!
~jules