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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful and filling fish fillet recipe might earn a spot in your weekly rotation because of its ease and convenience. Baked in the oven, these delicious and golden fish fillets are the perfect dinner alongside simple side dishes—think roasted potatoes and broccoli rabe—and a tangy rémoulade sauce or tartar sauce.
The baked fish develops a tender, crunchy crust, thanks to the coatings of milk and a mixture of breadcrumbs and Parmesan cheese. This recipe is an easy blueprint for making your own variations, such as adding dried herbs or spices to the breadcrumb mixture before baking.
Choose any fish of your liking, but we recommend a firm fish like tilapia, haddock, cod, bass, or swordfish—just be mindful that while 145 F is the minimum recommended temperature for eating fish and seafood safely, the cooking time might vary depending on how thick the fillets are. Use frozen and thawed fillets or any fresh fish that’s available. Although salmon and trout are delicious, this Parmesan crust is best when used on milder white fish.
Click Play to See This Parmesan Crusted Baked Fish Fillet Recipe Come Together
“For a fish dinner, this is an excellent recipe. It’s quick and simple to prepare and has a great flavor. I tested it with cod, and the paprika and Parmesan breading was a great match. You can easily use it again and again, switching out the seasoning and never get bored with this fish entrée.” —Colleen Graham
1/4 cup milk
1 teaspoon salt
1/2 cup fine dry breadcrumbs, or panko
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
2 tablespoons melted unsalted butter, plus 1/2 tablespoon softened
2 pounds fish fillets
Gather the ingredients.
Preheat the oven to 375 F. Blend together the milk and salt in a shallow bowl.
Combine the breadcrumbs, paprika, and Parmesan cheese in another bowl.
Dip the fish fillets into the milk mixture, then press them down into the crumb mixture until they’re well coated on all sides. Reserve the coated fish. If using thawed frozen fillets, pat dry very well with paper towels before dipping in the milk mixture and coating with the cheese crumbs
Grease an 11.5 x 7.5 x 2-inch baking dish with the 1/2 tablespoon softened butter, being sure to reach all sides and the bottom of the dish.
Arrange the fish in the prepared baking dish. Ideally, the fillets shouldn’t overlap in the dish. Drizzle the melted butter over the fillets.
Bake for 25 to 30 minutes, depending on the thickness of the fillets. Check for doneness; the fish should flake easily with a fork when ready. Serve the fish right away with your favorite sides. Enjoy!
Make Your Own Breadcrumbs
Consider making your own breadcrumbs for this recipe, especially if you have leftover stale bread:
- Preheat the oven to 250 F.
- Cube the bread and spread it on a baking tray or silicone mat.
- Add salt and pepper to taste.
- Bake until the cubes are toasted and golden brown in color, and feel hard to the touch.
- Remove from oven and allow to cool off for 10 minutes.
- Process in a food processor until you’ve reached your preferred crumb size.
- Store in an airtight container in the fridge for up to one month. Use them in place of store-bought breadcrumbs in any recipe.
Herbs and Spices in the Crust
Add herbs and spices to the breadcrumb mix:
- Use marjoram, oregano, rosemary, thyme, garlic, or onion powder. All of these flavors go well with paprika. Use two or more to give a beautiful flavor to the fish. For any of these additions, try 1/4 to 1/2 teaspoon.
- Use 1 teaspoon of a seasoning blend instead. Italian seasoning is a great choice for both the fish and Parmesan cheese.
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