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. 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 flavor from the Parmesan 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. You must try this recipe if you are particular about fish, like my Aadi, who does not stand the slightest fishy smell or taste.
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, then thaw the fish well before you cook it 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 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 into 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 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 or 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
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