Quick Baked Fish with Bread Crumbs and Herbs

This is definitely a make again fish. In fact, next time I have extra herbs, I’ll be making herb crumbs for the freezer. That way I can actually make this recipe in 20 minutes.

I used mahi-mahi fillets as these are a freezer staple. My fillets were half the weight but I imagine same surface area for the herb-crumb. Since we’re only three we each had the equivalent of the intended weight.

For the herbs, I used 1/4 cup of chopped chives, 1/4 cup of chopped parsley, and 1/8 cup of chopped dill. It was a handful. I also chose to use saltine crackers as it was different for us. The crackers were coarsely ground and we really enjoyed the added crunch.

The fillets were done in 12 minutes. The fish was flaky and juicy, the herb-crumb was crispy and tasty. We paired our fish with scallion rice and a green salad with added seaweed. It was light and refreshing, yet a satisfying meal.

It’s always nice to make a quick and tasty meal, and a recipe like this allows one to be creative with the ingredients for the crumb topping.

I used some cilantro as my herb, and I used a half/half mix of panko and some homemade sourdough rye breadcrumbs. I only spent 20 minutes making this wonderful fish dish!

This was a quick and easy weeknight fish recipe and heart-healthy to boot! As the recipe calls for “fillets of fish of your choice”, I chose scrod, which is a relatively thick fish, but incredibly flaky. I had to increase the cooking time slightly to ensure that it was cooked through.

I used panko bread crumbs, which gave it a good crunch. I served it with garlic roasted fingerling potatoes and a tri-color salad (endive, arugula/spinach, radicchio).

I made the suggested serving size of 6 portions and will have plenty leftover to reheat tomorrow. Looks like it will reheat nicely. I would suggest serving on a heated plate, as fish can tend to cool down quickly.

This quick baked fish with bread crumbs and herbs recipe was quick, easy, and versatile. It wasn’t quite spectacular but came out well for what it was. Sometimes that’s what you need.

I used cod for the fish. Since the fish, crackers, and herbs can all be adjusted to preference, the recipe can accommodate different tastes. It should work well for company on a busy night or for a larger family.

Halving the recipe didn’t look feasible given the other ingredients or I would have, but this was much more fish than I would typically make for one meal. This is a bit of a drawback for our household, but I can use the technique to make something similar in the future.

We had this with bread, salad and eggplant Parmesan. Leftovers were served with bread, salad, and fried potatoes, onions, and peppers over wilted baby spinach.

A recipe that yields a delicious main dish in 20 minutes is going to be a go to for me. This quick baked fish with bread crumbs and herbs is on the table in no time and got high marks from everyone.

I used Chilean sea bass, and the herb crust was a nice contrast to the flaky, mild fish. I had parsley, basil, and cilantro on hand so that was the combination of herbs I used. I used potato chips for the “crumbs”, because I thought they would add the most crunch.

This recipe is also appealing because of the versatility. It is a good, base recipe which you can adapt based on what you like or have on hand. I served this with fresh, steamed asparagus and couscous.

I love the tip to make the herb crumb mix and store it in the freezer. I am often searching for ways to use my fresh herbs before they go bad.

This baked fish recipe is a very flexible guide for making fish.

We tried both cod and halibut frozen fillets from the grocery store, none of which were the appropriate weight (ranged from 134 to 154 grams each). We mixed cracker and bread crumbs for one batch, and potato chips mixed with chaat crumbs for the other.

Both versions were far better than we were anticipating, and the only issue going forward is remembering to thaw the fish in advance.

This is now one of my new favorite ways to prepare fish. I used fresh salmon, but this recipe will work with any type of fish fillet. It is easy and quick to prepare, and the result is excellent.

The crispy topping complements the light texture and mild flavor of the fish. Herbs with a good amount of lemon add flavor and will work with any and all types of fish.

Just be sure to adjust your baking time based on the thickness of the fish. For best results, fish needs to be “just cooked” or it will quickly become dry and overcooked.

I also loved the versatility of the recipe, which allows for any combination of herbs (I used Italian parsley and basil) and breadcrumbs, crackers or potato chips (I used half panko breadcrumbs and half potato chips.)

The first line of the author’s description of this recipe for quick baked fish with bread crumbs and herbs really sums it up, “There’s so much versatility with this easy recipe.”

Because of its versatility, it is nearly impossible not to have one or more of the suggested ingredients in your pantry. You can pick your own type of fish, your own fresh soft herbs (even if they are wilted!), a mustard and breadcrumbs, blitzed crackers or potato chips for your crumb topping. Yikes, my head was spinning, in a good way!

I used fresh cod (about 1.5 inches in thickness), a leftover mixture of fresh minced parsley, and garlic and EVOO from a previous recipe, plain panko breadcrumbs and a spicy brown mustard. This combination produced a real winner!

The fish was so moist, flaky, and packed with just the right amount of flavor. Each element of the herb/lemon crumbs, spicy brown mustard and finishing EVOO drizzle at the end came through. They all complemented the sweet, mild flavor of the cod and none overpowered it.

I love fish and am already contemplating my next combo. Thinking maybe salmon, fresh dill, blitzed salt and vinegar potato chips or dill pickle potato chips and, while I am grabbing ingredients, maybe that polish mustard sauce I just bought with horseradish and honey.