There’s nothing better than a mild white fish. Now, cover that in a crispy coat, and you have a delicious meal. You can use any type of fish in this recipe, it’s very versatile; tilapia, haddock, cod, roughy – and so many other types of mild white fish will work.
If you don’t like your kitchen to smell like fish, use frozen fish not fresh. Fish is frozen so soon after it’s caught, that it tastes fresh. Just make sure that it’s thoroughly thawed prior to use. It should thaw completely if removed from the freezer and left in a refrigerator for a few hours. If you need it more quickly, put it in a bowl of cold water for an hour or so – make sure that the water covers the fish completely (some cooks add salt to the water, others add vinegar).
The most important tip for baking fish is to be careful not to over bake it. There is a small window of time from done to over done – make sure you check your fish half-way through the baking time indicated by a recipe to see if it’s done. Remember that all ovens cook differently and some fish is thicker than others. If a piece flakes with a fork at its thickest point, it’s done.
Crispy Baked Fish Recipe
Ingredients for Crispy Baked Fish:
- 1 pound mild white fish fillets (tilapia, cod, or orange roughy)
- ½ cup Panko (Japanese-style bread crumbs – get them in the International section of your grocery store)
- 3 tablespoons parmesan cheese (shredded)
- 1 tsp. garlic powder
- 3 tablespoons lemon juice (use more lemon juice if you’re not using wine)
- 2 tablespoons white wine (optional)
- 2 tablespoons olive oil
Directions for making Crispy Baked Fish:
Rinse and pat dry the fish fillets.
Combine the Panko, parmesan, and garlic powder. Combine in a separate dish the lemon juice and wine.
Dip the fish first in the lemon juice, then roll in the crumb mixture. Place in a lightly oiled baking dish. Drizzle with the olive oil.
Bake for 20 – 25 minutes at 425 degrees or until fish is tender and flakey.
(adapted from allrecipes.com)
Other delicious fish recipes:
Fish baked with Boursin cheese – this is SO good!
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