Prep 20 mins
Cook 5 mins
I adapted this recipe from Better Homes & Gardens. It is much healthier than pan frying fish and tastes just as good. This recipe works great on any fish fillets. My husband and I fish often and this works well with either frozen or fresh fillets. We have used it with trout, bass, and catfish.
- Rinse and pat dry fish. Cut into 4 serving size pieces if needed.
- Measure thickness of each piece. This will determine cooking time.
- Create an assembly-type line with milk in one dish, flour in another.
- In the last dish, combine bread crumbs, parmesan, dill, and black pepper. Add melted butter, stir until forms small crumbs.
- Dip fish in milk (this helps the flour stick to fish).
- Then dip in flour.
- Dip again in milk.
- Then dip into bread crumb mixture. Press crumbs into fish if not sticking.
- Place fish on GREASED baking sheet.
- Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish. If the thickest part of fish is 1 inch thick, bake for 10 minutes. Check doneness by inserting fork and if fish flakes easily.
- I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.
I liked this recipe but I made my own breadcrumbs and added some
cayenne pepper to the mix .. I used white fish the first time and then I tried fresh tuna and marlin... I used the same recipe to
bake zucchini .. I got creative today and tried using the same recipe
to cook some tomatoes that were not quite ripe enough.. turned out
excellent.. I washed them and sliced them in rounds..dipped, floured dipped and coated.. but I cooked them at 375 degrees for 20 minutes.
This was a tasty lightly breaded fish. I used tilapia, which I often poach, but I think I should try this with frozen cod, which seems to benefit from breading. I used one dinner plate for the flour, one for the milk, and a 2-gallon resealable bag for the breading, herbs and butter. Had the onion slices and lemon been listed among the ingredients, I might have used them; this time I followed the basic recipe. I learned a new technique in breading, thanks for sharing! Made for Spring 2009 Pick A Chef.