Crispy Parmesan Crusted Fish (Printable Version)
# What You'll Need:
→ Fish
01 -
1.5 lbs white fish fillets (cod, haddock, tilapia, or snapper)
→ Crust Mixture
02 -
1 cup finely grated Parmesan cheese
03 -
1/2 cup Panko or Italian breadcrumbs
04 -
1/4 cup olive oil
05 -
2 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon red pepper flakes (optional)
→ Garnish
11 -
2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease with cooking spray or olive oil.
02 -
Rinse fish fillets under cold water and pat thoroughly dry with paper towels. Season lightly on both sides with salt and pepper.
03 -
In a medium bowl, combine the Parmesan cheese, breadcrumbs, olive oil, lemon juice, garlic powder, dried oregano, and red pepper flakes (if using). Mix thoroughly until the mixture is evenly moistened and crumbly.
04 -
Press each fish fillet into the Parmesan breadcrumb mixture, ensuring the top side is completely coated. Press mixture onto the sides as well if desired.
05 -
Place crusted fillets on the prepared baking sheet, leaving space between each piece. Bake for 12-15 minutes, or until fish flakes easily and crust is golden brown.
06 -
For extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning. Garnish with fresh parsley if desired and serve immediately.
# Handy Tips:
01 -
Fresh Parmesan is recommended over pre-grated for best flavor and texture.
02 -
The fish is done when it's opaque and flakes easily with a fork.
03 -
If your fillets are thick, consider slicing them horizontally for more even cooking.