Baked Parmesan Fish

"Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Donna O. photo by Donna O.
photo by Donna O. photo by Donna O.
photo by C.A. S. photo by C.A. S.
photo by Carolyn L. photo by Carolyn L.
Ready In:




  • Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
  • One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
  • Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
  • Can be served with lemon wedges if desired.

Questions & Replies

  1. Why does print recipe never work for me? Any ideas?
  2. I'm on a low calorie diet... does anyone know how many calories are in one serving? Thanks in advance!
  3. What kinds of fish are best with this recipe?


  1. I have made this before and it does deserve 5 stars. To nursejillian... You might try this tip I got from the Rachel Ray show yesterday. She puts a cooling rack on her cooking sheet when cooking things like this. She says it keeps it from getting soggy. The other option is to use Panko crumbs instead of the flour with the seasonings. The are really crispy.
  2. Excellent Recipe! One Note: We used the new Reynolds Non-Stick aluminum foil. It worked need to add any oil or grease.
  3. Made this last night usong talipa and it was very good. Will save and make again.
  4. I agree with KITTENCAL, the fish is awesome! I used tilapia fillets and additional cheese and flour. I baked the fillets at 350 degrees and before putting the fish on the pan, I lined the pan with foil and sprayed it with oil. This really helped with the clean-up.
  5. I am in a low residue diet due to colon resection and c diff. I had to weak the recipe substituting the eggs and the milk for egg beater and lactose free milk. I have to thank you. Is the first time in 2 months I was able to have a full meal.. It was awsome!


  1. This recipe came out great, however, I did make two small changes, after I dredged the fish in the flour I then put it back in the egg mixture. That makes a sticky paste, then I dredged in the panko bread crumb mixture. I find the breading sticks better to the fish.
  2. Delicious and easy. I used frozen tilapia fillets, and 25 minutes was perfect. I ran out of the breading mixture, so next time I'll make more. I put the breading in a shallow bowl instead of the bag, because I couldn't figure out how to use the bag without making a big mess. Instead of flour, I used pancake mix, which was very tasty. I did as PaulaG suggested and lined the pan with foil and then sprayed it. I served it with some peas and carrots and browned buttered egg noodles (recipe 64252).
  3. This came out great! I used panko breadcrumbs instead of flour after reading the reviews of people saying it might come out a little mushy. It worked wonderfully! Used it with an orange roughy and it was delicious.
  4. This recipe was very good! I used thawed frozen pollack fish, canned parmesan cheese, and whipping cream instead of the milk. Other than that I followed the recipe exactly. It turned out nice and crispy with a good taste. I had mine with chopped cooked broccoli, which was a nice combo. I would make this again with real parm and maybe fresh fish rather than frozen. Thank you for the recipe!
  5. These didn't turn out great for us. Perhaps it's because I used freshly grated parmesan cheese instead of the canned stuff, but it didn't mix easily with the flour, and the flour mix got all weird and sticky from the egg/milk, and stuck more to the plate than my fish. Tasted good, but didn't look very nice and certianly didn't end up "breaded."


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