Herb-Crusted Baked Fish
To get a crisp crust on fish without overcooking the delicate flesh, you need a high-heat blast and a binder that keeps the herbs from burning. Coat white fish fillets with a thin layer of Dijon mustard, press on a mixture of panko, fresh parsley, and lemon zest, and bake at 425°F until the crust is golden and the fish flakes under a fork.
Dry fish is the foundation of a crisp crust.
Moisture is the enemy of a crust that stays crunchy. Pat your fillets thoroughly dry with paper towels before applying any binder.
- rimmed baking sheet
- parchment paper
- mixing bowl
What goes in.
- 4 (6 oz)white fish fillets like cod or halibut
- 3 tbspDijon mustard
- 1 cuppanko breadcrumbs
- 1/4 cupfresh parsley, finely chopped
- 1 tbsplemon zest
- 2 tbspunsalted butter, melted
- 1/2 tspkosher salt
Sealing the crumbs
Do not just sprinkle the breadcrumb mixture over the fish. Use the heel of your hand to firmly press the crumbs into the mustard binder so the crust becomes a cohesive layer.
The method.
Prep the oven and pan
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper to ensure the bottom of the fish doesn't stick.
Mix the crust
In a medium bowl, combine the panko, chopped parsley, lemon zest, melted butter, and salt. Stir until the crumbs look like damp sand.
Apply the binder
Brush a uniform, thin layer of Dijon mustard across the top of each dried fish fillet.
Coat the fish
Divide the crumb mixture among the fillets. Use your fingers to press the crumbs firmly into the mustard until the entire top surface is covered.
Bake
Place on the center rack. Bake for 10 to 12 minutes, depending on the thickness of the fish. It is ready when the crust is deep gold and the fish flakes apart easily with a fork.
Other turns to take.
Mediterranean Style
Add 2 tablespoons of finely grated Parmesan and a teaspoon of dried oregano to the panko mix.
Spicy Kick
Fold a half-teaspoon of red pepper flakes into the breadcrumbs before pressing onto the fish.
When it doesn't go to plan.
Use a fish with a similar thickness across all fillets so they finish cooking at the same time.
If you only have fresh breadcrumbs, toast them in a dry pan for 3 minutes first to ensure they crisp up in the oven.
Keep the lemon zest focused; avoid the bitter white pith when grating.
The ones that keep coming up.
Can I use frozen fish?
Yes, but it must be completely thawed and patted dry. If the fish is wet, the breadcrumbs will turn mushy instead of crisp.
How do I know if the fish is done?
Insert a paring knife into the thickest part; the flesh should be opaque and separate into clean flakes with no resistance.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe