There’s so much versatility with this easy baked fish recipe. Grab any herbs in your refrigerator (even if they’re wilted), add a handful of breadcrumbs or crackers (or potato chips!), and blitz them together for a delicious and golden herb-crumb fish topping. It’s that simple.–Kim Kushner
Baked Fish with Bread Crumbs and Herbs FAQs
Tilapia, halibut, cod, bass, grouper, haddock, catfish, and snapper bake up nicely – they all have a mild flavor and take seasoning well. Some filets tend to be fairly thin, so just watch your bake time. If you’re looking for a more meaty fish, try salmon, mackerel, shark, or swordfish.
Yellow mustard is made with powdered mustard seeds, a blend of spices, and typically vinegar. Dijon is made with brown and/or black mustard seeds, spices, and white wine. It is more intense than yellow mustard.
You sure can. A silicone mat will create the non-stick surface you’re looking for and will help to ensure the heat is evenly distributed.
While we don’t recommend cooking your fish in advance, we highly recommend keeping a stash of the herb crumb mixture in your fridge or freezer. Once prepared, it will keep in your fridge for up to 3 days or your freezer for up to 1 month. It’s a great way to use up herbs that are beginning to wilt.
When fully cooked, fish should be opaque throughout and it should flake easily when prodded with a fork. If you have an instant read thermometer, aim for an internal temperature of 145°F (63°C).
Quick Baked Fish with Bread Crumbs and Herbs
- Six (8-ounce) fish fillets of your choice
- Kosher salt
- Freshly ground black pepper
- Handful of fresh herbs such as dill, parsley, basil, or cilantro (leaves only)
- Juice of 1/2 lemon (about 1 1/2 tablespoons)
- 1 teaspoon yellow or Dijon mustard
- 1/4 cup bread crumbs or a handful of crackers or potato chips blitzed in a food processor
- 1 teaspoon extra-virgin olive oil, for drizzling
- Preheat the oven to 425ºF (220°C). Line a rimmed baking sheet with parchment paper.
- Place the fish fillets on the prepared baking sheet and season with salt and pepper.
- In a blender or food processor, combine the herbs, lemon juice, and mustard and blitz until chopped finely. Stir in the blitzed bread crumbs (or crackers or potato chips). Season with salt and pepper.
- Sprinkle the crumb mixture over the fish fillets. Bake, uncovered, until cooked through, about 12 minutes, depending on the thickness of the fish fillets.
- Drizzle olive oil over the fillets and serve immediately.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
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.