This recipe for baked white fish is coated in a crispy parmesan crust seasoned with lemon and herbs. It's an easy and flavorful weeknight meal!
Fast and Flavorful Weeknight Dinner
This recipe is perfect for busy weeknights when you want a delicious and healthy meal on the table quickly. The fish is baked in the oven, so there's no frying required. And the parmesan crust adds a delicious crispy texture and savory flavor.
Ingredients You'll Need
You only need a few simple ingredients to make this recipe:
- White fish fillets (such as cod, haddock, or tilapia)
- Lemon
- Olive oil
- Garlic
- Panko breadcrumbs
- Grated Parmesan cheese
- Dried Italian herbs
- Dijon mustard
- Salt and freshly ground black pepper
Tips and Substitutions
- For best flavor, use freshly grated Parmesan cheese.
- If you don't have Catanzaro herbs you can substitute with your favorite Italian herb blend.
- Feel free to use any type of white fish you prefer.
- Serve this dish with your favorite sides such as roasted vegetables, rice, or salad.
How to Make Lemon Herb Parmesan Crusted Fish
- Preheat your oven to 450 degrees Fahrenheit (230 degrees Celcius) and line a baking sheet with foil or parchment paper.
- Make the lemon herb topping by combining lemon juice, olive oil, garlic, panko, parmesan cheese and herbs in a small bowl.
- Place the fish fillets on the prepared baking sheet and season with salt and pepper. Brush the tops of the fillets with Dijon mustard.
- Press the panko mixture evenly onto the fish fillets, patting gently to help it adhere.
- Bake in the preheated oven for about 15 minutes or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of your fish.
- Serve immediately with lemon wedges.
Lemon Herb Parmesan Crusted Fish Recipe
Lemon Herb Parmesan Crusted Fish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Ingredients:
- 1 lemon, divided
- 1 tablespoon olive oil, divided
- 1 clove garlic
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 ½ teaspoons Catanzaro herbs
- 1 pound white fish fillets (such as cod, haddock, or tilapia)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Dijon mustard
Instructions:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
- Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
- Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of fish with salt and pepper; place on the baking sheet. Brush fish with Dijon mustard, and press panko mixture evenly onto fish.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.
Nutrition Facts (per serving)
- Calories: 710kcal
- Carbohydrates: 56g
- Protein: 66g
- Fat: 30g
- Saturated Fat: 6g
- Cholesterol: 185mg
- Sodium: 831mg
- Potassium: 1645mg
- Fiber: 12g
- Sugar: 18g
- Vitamin C: 215mg
- Calcium: 321mg
- Iron: 4mg
Frequently Asked Questions
Can I use a different type of fish?
Absolutely! This recipe works well with any type of white, flaky fish. Tilapia, haddock, or grouper would all be great substitutes.
Can I make this recipe ahead of time?
While this recipe is best enjoyed fresh, you can assemble the dish ahead of time and keep it refrigerated for up to 4 hours before baking.
This Parmesan-crusted baked fish is a delicious and easy meal that's perfect for busy weeknights. With its crispy crust and flavorful topping, it's sure to become a new family favorite!
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