Crumbed Baked Fish with Parmesan, Lemon & Garlic
So simple & quick: fish in a buttery, crispy coating flavoured with Parmesan, lemon & garlic or your own favourite seasonings (see Recipe Notes for suggestions).
Ingredients
- 25 g butter plus extra for greasing
- 2 fillets skinless, boneless fish (150-180g each) eg. cod, pollock, haddock, smoked haddock
- salt & black pepper
- 1 tsp olive oil
- 40 g breadcrumbs
- 20 g Parmesan cheese finely grated
- 2 tsp garlic granules or 1 large clove of garlic very finely chopped
- 1 small lemon zest finely grated
- ½ tbsp chopped parsley optional
Instructions
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Preheat your oven to 220C / 200C Fan/ Gas 7
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Grease the bottom of a shallow baking dish with some of the butter.
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Season the fish lightly with salt and pepper then put in the baking dish in a single layer.
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Put the remaining butter and the olive oil in a small saucepan over a low heat until the butter is melted.
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While the butter's melting, take a bowl and mix together the breadcrumbs, Parmesan, garlic, lemon zest and some black pepper.
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Stir the melted butter and olive oil through the breadcrumb mixture so that everything is coated in the fat.
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Press the breadcrumbs all over the tops of the fish. Scatter over any remaining crumbs.
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Bake in the oven until the fish is cooked all the way through and the crumb topping is crispy (10-15 min).
Check to see if the fish is done by inserting a knife into the thickest part: the flesh should have turned from raw and translucent to opaque and flaky.
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Serve straight away, with a sprinkle of chopped parsley and a squeeze of lemon if liked.
Recipe Notes
Other flavourings for the breadcrumbs you might like to try include: smoked paprika, cumin, curry spices, chilli flakes, dried herbs such as oregano or rosemary.