|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*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.|
These baked fish fillets are topped with a simple seasoned crumb mixture. The buttery crumbs add flavor and crunch to the baked fish and they help keep the fish moist as it bakes. Feel free to season them with your favorite herb blend instead of the dried thyme. A salt-free herb blend is an excellent choice since the seafood will have some saltiness to it.
Your family will love haddock in this recipe, but it is delicious with tilapia as well. You could also use cod or pollock fillets or another mild white fish. It's best to avoid overly oily and fatty fish like bluefish or salmon. If you can buy fresh fish, do it. If fresh fish is not an option, frozen fish filets will work fine in this recipe. Be sure to fully defrost them prior to cooking. You may also want to pat them down, as defrosted fish can be very liquidy. The cooking time depends on the thickness of the fish, so adjust accordingly.
Gather the ingredients.
Preheat the oven to 400 F.
Wipe the fish fillets with a damp cloth. Sprinkle both sides of the fish with kosher salt and freshly ground black pepper.
Place the fish fillets in a shallow greased baking pan or on a greased broiler rack.
Mix bread crumbs with 2 tablespoons of the butter and the dried thyme. Sprinkle the mixture over the fish, coating as best you can. Then drizzle the remaining butter over the breaded fish.
Bake the fish in the preheated oven for 15 to 25 minutes, or until fish is flaky and the bread crumb topping has browned lightly. The time depends on the thickness of the fish. Baking time can vary greatly. Check very thin fillets, such as sole and flounder, after about 12 minutes.
If the crumbs have not browned, broil the fillets for a minute or two, just until golden brown.
Serve the fish fillets immediately with lemon wedges and garnish with parsley.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Fish fillets often have a "tail" or end that is narrow and thinner than the rest of the fillet. If the fillet is uneven in thickness, tuck the thinner ends under the larger pieces to make the fillets more uniform. This will encourage the fish to bake evenly.
- There are a few ways to test fish for doneness. An instant-read thermometer inserted into the thickest part of a fillet will read 145 F when the fish is done. Or insert a fork about halfway into the thickest part of a fillet. The center should flake easily into pieces when the fork is twisted slightly.