Breadcrumb Baked Fish Fillets Recipe
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.
As a kid, I grew up with fish almost three times 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. Back then, fish was more affordable for her than 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. Though not much, the nutty Parmesan flavor is just enough to perfume the fish and mask any fishy taste or smell. The cheddar offers a nice sharpness and yet not too overly strong.
Ingredients and substitutes
- Fish – Use a fleshy fish you will enjoy under all the delicious crispy topping. I use 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, thaw it well before cooking so it cooks evenly. I prefer to thaw in the fridge overnight, but fish thaws fast, so a quick dip in the water for 15 minutes also works great.
- Breadcrumbs – I always use fresh breadcrumbs for this. It makes it really tender and nice, and you 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 2 minutes before pulsing it in the food processor. So it won’t become mush.
- Cheese – Parmesan 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 also adds a nice texture and bite, and it’s very good for you. Garlic does what it always does best – it adds so much flavor. However, you may omit these, too, or substitute them 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 it helps bring all the flavors together beautifully.
Step-by-step instructions
- Preheat the oven to 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 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 the mixture looks crumbly (not too wet or 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 it 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 adds a lovely soft inside but crisp outside crust.
Absolutely, if you look closely at the pictures, I have used fresh garlic and onions. While dry is easier to use, I don’t always find it easily here. So yes, you can use 1/2 tsp of fresh garlic and 1/2 cup of finely chopped onions. I prefer to sauté the onions for a few seconds to take the raw taste out.
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 work 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.
Breadcrumb Crusted Baked Fish Fillets
One of the quickest meals you can make for yourself is fish. These breadcrumb-crusted baked fish fillets are simple, 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.
Ingredients
- 3 pieces (1 lb) Fish fillet Sea-bass or Tilapia
- 2 tbsp Onion powder
- ¼ tsp Garlic powder
- ¼ cup Cilantro or parsley chopped
- 1 cup (1 cup) Fresh breadcrumbs
- 2 tbsp Parmesan cheese grated
- ¼ cup (30 g) Cheddar cheese grated
- 1 tbsp Lemon juice
- 4 tbsp (60 ml) Olive oil
- ¼ tsp Salt
- ¼ tsp Pepper
Method
- 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.
- 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.
Equipment you will need
Nutrition
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That sounds lovely!
We end up eating a fair bit of tilapia (because it’s in the budget…) and sometimes I just need something different from my usual recipe.
I know what you mean Anne. We need a little change once in a while.
This looks so pretty and yummy. I love adding a little crunch of breadcrumbs when baking fish.
Absolutely. Thanks Cheryl.
We have fish at least once a week, as well, and this is a simple yet super tasty way of showcasing a beautiful fillet.
Absolutely Nicoletta. Very easy to do.
I love the bread crumb idea to made like a filling, will have to try this.
Thanks Diana. Yes, the breadcrumb are definitely worth trying
i dont make fish as often as i should but this is something doable…i will have to try this soon.
Absolutely doable! You must try soon.
This breaded fish fillets look so good. I love fish that are breadcrumb crusted! I will be making this for hubby and I real soon!! Awesome recipe!
Great to hear that Elaine. Let me know what you think when you do try it.
This mix of herbs and Parmesan sounds delicious. I usually fry my fish, but I’d love to try this baked. Sounds super healthy and yummy!
I love baked Fish Michelle. And the crust on this is a real treat.
How come I never thought of this ? I use fish fillets a lot. I’m going to crust them with seasoned home made breadcrumbs. Great idea. Thanks!
Ha.. happens to us all Aish – Enjoy !
I love a nice baked fish with a crispy topping like this, The combination of flavors and textures is fantastic! Thanks for sharing your recipe!
Thank you Analida
It Looks Excellent ..I love cooking fish like this!!OOooohh.. mouth watering:)