Ingredients
Scale
Here is the simple list of components you’ll need. Each one is chosen to create the perfect balance of texture and flavor.
- 4 White Fish Fillets (6 oz each): Use a firm white fish like cod, haddock, halibut, or pollock. About 1-inch thickness is ideal for even cooking.
- 3 tbsp Olive Oil, divided: A good quality extra-virgin olive oil will be used to coat the fish and bind the crust.
- ¾ cup Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, guaranteeing a super crispy crust.
- ¼ cup Grated Parmesan Cheese: Provides a nutty, salty flavor and helps the crust brown beautifully.
- ¼ cup Fresh Parsley, finely chopped: Adds a bright, fresh, peppery flavor that cuts through the richness.
- 2 Cloves Garlic, minced: Delivers a pungent, aromatic depth to the topping.
- 1 tsp Lemon Zest: The essential oils in the zest add an incredible floral, citrusy aroma without the sourness of the juice.
- ½ tsp Salt: Essential for bringing all the flavors together.
- ¼ tsp Black Pepper: Adds a mild, woody spice.
- 1 Lemon, cut into wedges: For serving. A fresh squeeze of juice at the end brightens up the entire dish.
Instructions
Follow these simple steps for a flawless, crispy, and tender baked fish every time. The key is in the preparation and not overthinking the process.
- Preheat and Prepare: First, position a rack in the center of your oven and preheat it to 400°F (200°C). Line a baking sheet with parchment paper. This is a crucial step for easy cleanup and prevents the fish from sticking.
- Prepare the Fish: Gently pat the fish fillets completely dry with paper towels. This is the most important secret to a crispy crust! Moisture is the enemy of crispiness. Arrange the fillets on the prepared baking sheet, ensuring they aren’t touching to allow for even air circulation. Drizzle about 1 tablespoon of the olive oil over the fillets and use your fingers or a brush to coat them evenly on all sides. Season lightly with salt and pepper.
- Mix the Herb Topping: In a medium bowl, combine the Panko breadcrumbs, grated Parmesan cheese, finely chopped parsley, minced garlic, and lemon zest. Drizzle the remaining 2 tablespoons of olive oil over the mixture. Use a fork to toss everything together until the breadcrumbs are evenly moistened and the mixture resembles coarse, wet sand. Don’t overmix.
- Crust the Fish: Divide the Panko mixture evenly among the four fish fillets. Gently press the topping onto the surface of the fish with your fingers or the back of a spoon. This helps the crust adhere during baking and create a thick, crunchy layer.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The fish is done when the crust is golden brown and the fish is opaque and flakes easily when gently prodded with a fork. You can also use an instant-read thermometer; the internal temperature should reach 145°F (63°C) at the thickest part.
- Rest and Serve: Remove the fish from the oven. Let it rest on the baking sheet for a minute or two. This allows the juices to redistribute, ensuring a moist fillet. Serve immediately with fresh lemon wedges for squeezing over the top.
Nutrition
- Serving Size: one normal portion
- Calories: 380
- Sodium: 550mg
- Fat: 18g
- Carbohydrates: 15g
- Protein: 38g