Crispy Lemon Baked Fish

This crispy lemon baked fish turns out tender, juicy and flavorful from citrus and herb-seasoned breadcrumbs. Use any type of white fish in this easy weeknight dinner!

Oven Baked Fish Recipe

I love the classic fish and chips combo, but sometimes I want a version without the hassle of frying. This baked fish recipe still has crispy texture and fresh flavor but doesn’t require a deep fryer!

Along with oven baked tilapia it’s one of my favorite healthy dinner ideas. It’s easy to make on a sheet pan and results in tender and flaky flavorful white fish with a crisp and golden exterior. It rivals any restaurant when served with homemade fries and garlic aioli.

Ingredient Notes

Find the full printable recipe with measurements below.

• White fish fillets: You will need four skinless medium sized white fish fillets or 8 small firm white fish fillets.
• Breadcrumb coating: Panko breadcrumbs, fresh parsley, fresh dill, lemon zest, salt and olive oil. Fresh herbs give an extra boost of flavor. Dried herbs work if that’s all you have on hand, but fresh is definitely my preference!
• Fresh lemon juice: Freshly squeezed lemon juice is drizzled over the fish before baking for extra lemon taste.

How to Make Baked Fish

• Coat fish with bread crumbs. In a medium bowl, mix together the breadcrumbs, lemon zest, parsley, dill, salt and olive oil. Place the fish on a parchment lined baking sheet, then sprinkle the breadcrumbs on top. Drizzle with lemon juice and season with extra salt.
• Bake in oven. Place the fish on the lower rack in your oven and cook at 400ºF for 15 minutes or until fish flakes. Remove from oven and turn on the broiler.
• Make tartar sauce: While fish is baking in the oven, make homemade tartar sauce by combining ingredients in a small bowl then stirring to combine. Store in the refrigerator until fish is done.
• Broil until crisp. Place the fish under the broiler for about 1 minute, or until the breadcrumbs are golden and crispy. It won’t take long for them to crisp up, so make sure to keep an eye on them so they don’t burn!

Best Type of Fish to Bake

This recipe calls for white fish. Since there are many different kinds, I recommend using 4 medium-sized fillets, or 8 small fillets (without the skin). White fish is not a type of fish – it just means it’s mildly flavored, firm or flakey and is usually not very expensive.

The most popular kinds that you’ll find at your bulk market or the grocery store are tilapia, cod, bass, halibut, grouper, haddock, catfish and snapper. They are all great for frying, sautéing, chowders and baking.

Tips and Variations

• The trick when making crispy oven baked fish is to use coarse breadcrumbs (such as panko) and finish the fillets under the broiler. This gives it the texture of fried fish but lighter and less messy.
• You can use homemade breadcrumbs, but they won’t be as crispy.
• Replace the dill and parsley with Italian seasoning or keep it simple with some garlic powder and a sprinkle of lemon pepper. Sometimes, I like to spread garlic herb butter on the filets before adding the breadcrumb topping, it keeps them moist and adds additional flavor.
• Thinner filets will cook faster while thicker fish will take longer. Increase or decrease time accordingly.
• Store leftover baked fish in an airtight container up to 3-4 days. Use them to make fish tacos or reheat in the oven at 275°F covered with foil to prevent drying out.

Favorite Sides to Serve with Fish

I love serving my baked fish with lemon slices and oven roasted vegetables but no one ever turns down some cheddar bay biscuits. Here are some other favorite sides:

• Green beans or roasted asparagus
• Roasted red potatoes
• Roasted zucchini and squash
• Baked parmesan potato wedges
• Parmesan roasted broccoli
• Rice pilaf

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Recipe contributed by TaraTeaspoon for I Heart Naptime.