Parmesan Crusted Baked Fish

Parmesan baked fish on a plate with salad and lemon wedge

The Spruce

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings

If you have some fresh or frozen fish fillets on hand (such as tilapia or haddock), this recipe is an easy way to get a delicious dinner on the table fast. The baked fish develops a tender, crunchy crust, thanks to the coatings of milk and a mixture of breadcrumbs and Parmesan cheese. This recipe is an easy blueprint for making your own variations, such as adding dried herbs or spices to the breadcrumb mixture before baking.

For a classic fish dinner, serve this recipe with lemon wedges and rémoulade sauce or tartar sauce, along with coleslaw and fries or roasted potatoes.


Click Play to See This Parmesan Crusted Baked Fish Fillet Recipe Come Together


  • 2 tablespoons melted butter, plus butter for greasing the pan
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  • 2 pounds fish fillets like tilapia, haddock, or cod (fresh or thawed if previously frozen)

Steps to Make It

  1. Gather the ingredients.

    Parmesan baked fish ingredients
    The Spruce
  2. Preheat the 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.

    Greased baking pan
    The Spruce
  3. Blend together the milk and salt in a shallow bowl.

    Blend together milk and salt
    The Spruce 
  4. Combine the breadcrumbs, paprika, and Parmesan cheese in another bowl.

    Combine breadcrumbs, paprika, and Parmesan cheese
    The Spruce 
  5. Dip the fish fillets into the milk mixture, then into the crumb mixture.

    Dip fish fillets into breadcrumb mixture
    The Spruce
  6. Arrange the fish in the prepared baking dish. Try to give each fillet its own space without too much overlap. Drizzle the melted butter over the fillets.

    Baked fish drizzled with butter
    The Spruce
  7. Bake for 25 to 30 minutes, depending on the thickness of the fillets. The fish should flake easily with a fork when done.

    Baked fish ready to serve
    The Spruce
  8. Serve the fish right away, either on a platter or straight from the hot baking dish. Enjoy.


  • Pick a mild white fish, as salmon or bluefish might have too strong a flavor for this preparation. Tilapia and haddock are great choices.
  • If possible, buy fresh fish and use it that day or one day later.
  • If using frozen fillets, be sure to fully defrost them prior to cooking.
  • For either fresh or previously frozen fish, you want to dry the fillets prior to cooking by patting them down with paper towels.
  • Consider making your own breadcrumbs for this recipe, especially if you have leftover stale bread. 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 breadcrumbs in any recipe.