Baked fish is boring, yes? No. Not this lovely little weeknight number with bread crumbs that proves just how spectacularly tender and tasty baked fish can be.
Baked Fish with Lemon Bread Crumbs
- Quick Glance
- 20 M
- 30 M
- Makes 4 servings
Preheat the oven to 450°F (230°C). Lightly slick a rimmed baking sheet or large roasting pan with olive oil.
Tear the bread into roughly 1-inch chunks, toss in a food processor, and grind until fine crumbs form. You should have about 1/2 cup bread crumbs. Transfer to a small bowl. Toss the almonds coarsely in the processor and process until finely ground. Add to the bowl with the bread crumbs. Mix in the scallions, lemon zest (you should have about 4 loosely packed teaspoons), and 1 tablespoon oil. Season to taste with salt and pepper.
Place the fish on the baking sheet, arranging it with the slightly curved side of the fillet facing up. Brush the fish with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, then spread the mustard lightly over the fillets.
Just before baking, divide the bread crumb mixture among the fillets, pressing the mixture onto the top of each fillet. Bake until the fish is springy to the touch and the bread crumbs begin to brown, about 10 minutes per inch of thickness (obviously this will take less than 10 minutes if your fish fillet is thinner than an inch). Transfer the baked fish to plates and serve right away.
Swap walnuts or hazelnuts for the almonds.
Try orange zest in lieu of lemon zest.
Use any fish you fancy, whether sea bass or catfish or halibut or…well, you get the idea.
Recipe Testers' Reviews
This baked fish with lemon and bread crumbs recipe is simple, easy, and gluten-free for those who need it to be. It makes a delicious weeknight meal or a grand weekend eat. It’s absolutely stunning when presented at the table, and even more divine when you sink your teeth into it. I used wild salmon fillets, followed the recipe exactly, and after 10 minutes of cooking I had a great dish. I served it with a green salad with a ginger lemon dressing and some roasted new potatoes. This recipe is a blueprint for amazing variations and I cannot wait to add my twists to it. I served it with Kim Crawford sauvignon blanc.
Simple ingredients combine to make a memorable dish. That’s how I feel about this baked fish recipe. My only problem with it was that 2 slices bread equaled 1 1/2 cups crumbs, and I only needed 1/2 cup. It also took 2 lemons to get enough zest. I used a coarsely ground Dijon mustard but next time I’ll try a smooth mustard. The end result was a very flavorful, flaky fish that everyone liked. I can’t wait to try different nut and citrus zest combinations.