Herb Crusted Fish Fillets
Bring a burst of fresh flavor to your dinner table with these irresistible Herb Crusted Fish Fillets, a perfect balance of crispiness and tender, flaky white fish. This recipe combines cod, halibut, or tilapia with a fragrant herb topping made from parsley, dill, thyme, and a zesty hint of lemon. Panko breadcrumbs and Parmesan cheese lend the crust a delightful crunch, while garlic and olive oil take it to gourmet heights. Quick and easy, these oven-baked fish fillets are ready in under 40 minutes, making them an ideal weeknight meal or an impressive centerpiece for entertaining. Serve with a wedge of lemon and your favorite sides, and savor the rewards of this healthier take on classic breaded fish. Perfect for those seeking a light yet flavorful seafood dish!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, halibut, or tilapia)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Fresh thyme leaves, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.33 cup All-purpose flour (for dredging)
- 1 piece Egg, beaten
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow bowl, mix together the panko breadcrumbs, parsley, dill, thyme, garlic, lemon zest, Parmesan cheese, salt, and black pepper. Drizzle in 2 tablespoons of olive oil into the breadcrumb mixture and toss until evenly coated.
Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg, and one with the prepared breadcrumb mixture.
Pat the fish fillets dry with a paper towel and lightly season with a pinch of salt and pepper.
Dredge each fish fillet in the flour, shaking off any excess. Dip it into the beaten egg, ensuring the fish is fully coated, then press it into the breadcrumb mixture, covering it completely.
Place the breaded fish fillets on the prepared baking sheet, leaving some space between each fillet.
Drizzle the remaining 1 tablespoon of olive oil over the top of the fillets to help them crisp up while baking.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the crust is golden brown. The internal temperature of the fish should reach 145°F (63°C).
Remove the fish from the oven and let it rest for 2-3 minutes. Serve immediately with a wedge of lemon and your choice of sides.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
