Prep 10 mins
Cook 8 mins
Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs.
- 1 lb fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed)
- 1 egg
- 2 tablespoons milk
- 1 cup fine breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon Italian herb seasoning
- 1⁄2 teaspoon dry mustard
- 2 tablespoons olive oil or 2 tablespoons canola oil
- Preheat oven to 450f degrees.
- Slice large fish fillets to size required.
- Beat egg and milk together in a bowl.
- Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
- Put oil on baking sheet and place in preheataed oven while coating fish.
- Dip each piece of fish in egg mixture and then in bread crub mixture.
- Press fish firmly into crumbs.
- Place fillets on hot oil on baking sheet.
- Flip immediately to ensure both side are oiled.
- For half inch thick fillets, bake four minutes, turn and bake four minutes more.
I seasoned this fish with just the bread crumbs and Old Bay. But following the rest of the instructions created a terrific piece of "fried" fish. What a great recipe that can be prepared quickly. Thanks for posting.
My DH and I loved this recipe. I used pollock fillets and followed your directions exactly. The fillets were perfectly seasoned and nicely browned on BOTH sides. They were also flaky and tender. I know I will be using this method a lot. Thanks, Derf for another winner.
Simple, but so good, basic baked fish recipe. I love the unique technique (!) of heating the oil in the oven, then putting in the fish and flipping. It really adds a fried fish taste and texture without the mess and calories of the real thing.