Crispy Parmesan Baked Fish
This baked fish recipe with a golden, crispy Parmesan herb crust is a fast 20-minute dinner great for family dinners as well as guests.
Servings: 4 servings
Calories: 208kcal
Equipment
- 13x9 inch baking pan
Ingredients
- 4 white fish fillets about 6-oz. each, like flounder, cod, tilapia, halibut, etc.
- 1/2 cup fresh bread crumbs preferably homemade
- 1/4 cup grated Parmesan (not dried) OR Romano or Asiago
- 1 tablespoon chopped parsley fresh (or 2 teaspoons dried)
- 1/4 teaspoon each: basil oregano, and thyme (or 3/4 teaspoon Italian seasoning)
- 1 clove garlic minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon freshly ground black pepper or to taste
- 2 tablespoons olive oil, divided
Instructions
- Heat oven to 400 degrees and oil a 9" x 13" baking dish.
- Arrange the fish fillets in the dish, folding any thin parts under to avoid overcooking -some fish, like tilapia, might need to be folded in half if they're really thin. The idea is to try to make them the same thickness to cook in the same time frame.
- In a small bowl, mix the bread crumbs, cheese, garlic, herbs, and pepper. Stir in 1 tablespoon olive oil to moisten.
- Divide the crumb mixture evenly over the fillets. Drizzle or spray with the remaining 1 tablespoon of olive oil.
- Bake until the topping is golden and the fish is opaque when flaked, about 10-15 minutes, depending on the thickness of the filets (about 140-145 degrees with in instant read thermometer). Serve immediately.
Notes
Make Ahead Option: Make the recipe through step four, cover the pan and refrigerate until 10-15 minutes before you want to serve it, baking as usual.
Storage:
If you have leftovers, keep them in the fridge for 3-5 days. TIP: I like them best reheated in a toaster oven/air fryer for a couple minutes to crisp up the topping again.
Nutrition
Serving: 1piece | Calories: 208kcal | Carbohydrates: 10g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 184mg | Fiber: 1g | Sugar: 0.9g
