If you are looking for a super simple baked fish recipe, look no further. The nice thing about this recipe is that it provides you with a very simple and easy to follow base for a baked fish dish. Once you make that and enjoy it, use this recipe as a blueprint to make your own variations.
For a classic fish dinner, serve this tasty fish with lemon wedges and remoulade sauce or tartar sauce, along with coleslaw and fries or roasted potatoes. It would also pair nicely with just about any side dish, from a hearty salad to creamy mashed potatoes to roasted veggies. If you prefer spice, use a spicy dipping sauce or chili garlic sauce as a dip for the fish.
If you've never done it before, consider making your own breadcrumbs for this recipe. It's super easy and if you have leftover stale bread, then breadcrumbs are the perfect solution to prevent food waste. If you make your own breadcrumbs, be sure to season them with salt, pepper, and your favorite dried herbs and spices. Store them in a sealed container and use them in place of store-bought bread crumbs in any recipe.
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- 1/4 cup milk
- 1 teaspoon salt
- 1/2 cup fine dry bread crumbs
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 pounds fish fillets (fresh or frozen, thawed)
- 2 tablespoons melted butter
Gather the ingredients.
Preheat oven to 375 F. Grease an 11 1/2 x 7 1/2 x 2-inch baking dish, being sure to reach the sides and bottom of the dish.
Blend together the milk and salt in a shallow bowl.
Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk mixture then into crumb mixture.
Arrange in the prepared baking dish. Try to give each filet its own space without too much overlap. Drizzle melted butter over fillets.
Bake for 25 to 30 minutes, depending on the thickness of fillets. The fish should flake easily with a fork when done.
Serve the fish right away, either on a platter or straight from the hot baking dish.
- Start with your favorite fish fillets for this recipe. Tilapia or haddock would both be great choices. You'll probably want to pick a mild white fish, so salmon or bluefish might have too strong a flavor for this preparation.
- If possible, buy fresh fish and use it that day (or one day later).
- If fresh fish is not an option for you, frozen filets will work just fine. Be sure to fully defrost them prior to cooking.
- For either fresh or previously frozen fish, you'll want to dry the filets prior to cooking. The easiest way to do this is to pat them down with paper towels before you start cooking.