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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).

Course Main Course, Fish
Cuisine British, European, World
Keyword quick, easy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 1 knob butter (for greasing the baking dish)
  • 2 fillets skinless, boneless fish (150-200g each) (eg. cod, hake, pollock, haddock, smoked haddock)
  • salt (to taste)
  • black pepper (to taste)
  • 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 only (finely grated)
  • 25 g butter (plus extra for greasing)
  • 1 tsp olive oil
  • ½ tbsp parsley, finely chopped (optional)
  • squeeze of lemon (optional)

Instructions

  1. Preheat your oven to 220°C /200° Fan /Gas 7 /425° F with a shelf just above the middle.

    Grease the bottom of a shallow baking dish with the knob of butter.

  2. Season the fish lightly with salt and pepper (you may wish to omit the salt if using smoked fish) then put in the baking dish in a single layer.

  3. In a bowl, mix together the breadcrumbs, Parmesan, garlic, lemon zest and some black pepper.

  4. Put the butter and olive oil in a small saucepan over a low heat until the butter is melted, or microwave in a suitable bowl.

  5. Stir the melted butter and olive oil through the breadcrumb mixture until well combined.

  6. Press the breadcrumbs all over the tops of the fish. Scatter any remaining crumbs of the dish.

  7. 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 and pushing apart a little and looking inside: the flesh should have turned from raw and translucent to opaque and flaky.

  8. Serve straight away, with a sprinkle of chopped parsley and a squeeze of lemon if liked.

    Chilling or freezing not recommended.

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.