One of the quickest meals you can make for yourself is fish. These breadcrumb-crusted, baked fish fillets are simple and easy and take only 15 minutes in the oven. You can use fresh or frozen fish and a few simple ingredients you probably already have in your pantry.
Table of Content
As a kid, I grew up with fish almost thrice a week. Simple pan-fried fish, sometimes a curry or even fish cakes. My mom was a single parent. So she created a system that kept her organized. And we as kids knew what to expect. For example, we had fish at home three times a week, Monday, Wednesday, and Thursday. Truth be told, back then, fish was more affordable for her compared to chicken and meat.
Why make this baked fish?
- The best thing I love about cooking fish is that you have to keep it simple. Simplicity works in its favor.
- Another great advantage of fish is that it can take on any flavor. Today we use breadcrumbs, parmesan and cheddar.
- The crust on the top is so fragrant and goes so beautifully with fish. The nutty flavor from the Parmesan, though not much, is just enough to perfume the fish and take away any fishy taste or smell. The cheddar offers a nice sharpness and yet not too overly strong.
- If you are particular about fish, like my Aadi, who does not stand the slightest fishy smell or taste, then you must try this recipe.
Ingredients and substitutes
- Fish - Use a fleshy fish that you will enjoy under all the delicious crispy topping. I use either Sea Bass or Tilapia because that's what I get here. If you get fresh it's always the best. And if you have to rely on frozen fish, like me, then thaw the fish well before you cook it so it cooks evenly. I prefer to thaw in the fridge overnight but fish thaws really fast so a quick dip in the water for 15 minutes works great too.
- Breadcrumbs - I always use fresh breadcrumbs for this. It makes it really nice and tender, plus you have to use less oil. Also, the best is, of course, leftover stale bread. If you don't have stale bread just place it in the freezer for two minutes before you pulse it in the food processor. So it won't become mush.
- Cheese - Parmesan really adds a nice nutty taste and is not so cheesy. I like cheddar but by all means, add a cheese that you love.
- Onion and garlic - I do love onion in this topping. It adds a nice texture, bite as well as it's very good for you. Garlic does what it always does best - adds so much flavor. However, you may choose to omit these too or substitute it with onion and garlic powder.
- Lemon Juice - NO it does not make the fish lemony but it does take away any fishy smells (if any). And helps bring all the flavors together beautifully.
Step by step instructions
- Preheat the oven at 375°F / 190°C / Gas Mark 5.
- Prep - Clean, wash, and pat dry the fish fillets. Place the fish in a baking tray lined with foil for easy cleanup. Season the fish fillets with salt, pepper, and lemon juice - set aside.
Pro tip - Lemon juice helps to take the fish smell of fish away. - Breadcrumb mix - In a bowl, combine onion, garlic, herbs, breadcrumbs, Parmesan, Cheddar, salt, and pepper. Combine until the olive oil evenly coats the breadcrumbs and looks crumbly (not too wet nor too dry).
- Top the fish - Divide the mixture evenly between the fish and top each fillet with the breadcrumb mixture.
- Bake the fish - Bake the fish on the center rack for 15 minutes or until the fish is flaky when touched with a fork.
- Cool - Remove from the oven and let sit for 5 minutes before serving.
Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.
More fish recipes
- Parmesan Breadcrumb Crusted Salmon
- Seared Ahi Tuna Steak or Ahi Tuna Poke Bowl
- Recipe for Baked Salmon or Balsamic-Glazed Salmon
- Honey Garlic Salmon or Garlic Butter Salmon
- Moroccan Fish in Spicy Tomato Sauce - Chraime
- See all fish recipes
Frequently asked questions
This fish will keep in the refrigerator for up to 3 days. Make sure to wrap well so the breadcrumbs do not dry.
Dry breadcrumbs will give a very crispy dry crust. But, the fresh add a nice soft inside but crisp outside crust.
Absolutely, if you look at the pictures closely, I have used fresh garlic and onions. While dry is easier to use, I don't always find them easily here. So yes, you can use ½ teaspoon fresh garlic and ½ cup onions finely chopped. Personally, I prefer to saute the onions for a few seconds to take the raw taste out of my onions.
The simplicity of this dish means you can serve it with just about anything. Today, I am serving it with a side of my cauliflower and some baked oven-baked carrot but beans or asparagus works a treat too. Potato as a side is always a treat with my kids - mashed potatoes, oven-baked potato wedges or chips are their favorite. When my kids were little they had to have a side of vegetable rice pilaf with their fish.
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Printable Recipe
Breadcrumb Crusted Baked Fish Fillets
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 pieces (1 lb) Fish fillet (Sea-bass or Tilapia )
- 2 tablespoon Onion powder
- ¼ teaspoon Garlic powder
- ¼ cup Cilantro or parsley (chopped)
- 1 cup (1 cup) Fresh breadcrumbs
- 2 tablespoon Parmesan cheese (grated)
- ¼ cup Cheddar cheese (grated)
- 1 tablespoon Lemon juice
- 4 tablespoon Olive oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Prep - Clean, wash, and pat dry the fish fillets. Place the fish in a baking tray lined with foil for easy cleanup. Season the fish fillets with salt, pepper, and lemon juice - set aside.Pro tip - Lemon juice helps to take the fish smell of fish away.
- Breadcrumb mix - In a bowl, combine onion, garlic, herbs, breadcrumbs, Parmesan, Cheddar, salt, and pepper. Combine until the olive oil evenly coats the breadcrumbs and looks crumbly (not too wet nor too dry).
- Top the fish - Divide the mixture evenly between the fish and top each fillet with the breadcrumb mixture.
- Bake the fish - Bake the fish on the center rack for 15 minutes or until the fish is flaky when touched with a fork.
- Cool - Remove from the oven and let sit for 5 minutes before serving. Pro tip - Use a large flat spatula to pick and transfer the fish without breaking.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ashley Judd
Cooked this last night for my family and they loved it! My 3 year old daughter kept asking me for seconds, then thirds!! I will definitely be making this again.
Veena Azmanov
Aww that is so sweet. Thank you, Ashley. My kids love this fish very much too. So happy to hear she enjoyed it so much.Thanks for coming back to write this feedback.
Hannah
Tried this recipe last week and it was absolutely delicious. Love the addition of Parmesan. Was perfect.
Veena Azmanov
Thank you Hannah. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Çitra Kale @Çitra's Home Diary
Nothing can go wrong with breadcrumb crusted.. anything should be good and yummy! thx for sharing the recipe
Veena Azmanov
So true Citra.. Breadcrumb crust is absolutely delicious.
Amanda Mason
I love fish - love! Especially Salmon. I wonder if this breadcrumb mixture would taste good on salmon? My daughter and I are the only ones in my family who like fish so I'm going to give this recipe a try!
Veena Azmanov
I'm sure it will Amanda. I love salmon as well. But have not tried this one yet. Do give it a try and let me know.
Erin @ The Speckled Palate
We make a LOT of fish at home, though we don't ever crust them like this. That's changing this week, and I absolutely cannot wait. Thank you!
Veena Azmanov
I wish I could do more fish at home too Erin But it does become an expensive affair and have to use frozen lol..