Fish Bake

Fish Bake created by Derf2440

Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs.

Ready In:
18mins
Serves:
Units:

ingredients

  • 1 lb fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed)
  • 1 egg
  • 2 tablespoons milk
  • 1 cup fine breadcrumbs
  • 14 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 12 teaspoon Italian herb seasoning
  • 12 teaspoon dry mustard
  • 2 tablespoons olive oil or 2 tablespoons canola oil

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Derf2440
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@Derf2440
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"Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs."
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  1. Denise in da Kitchen
    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.
    Reply
  2. Ginny Sue
    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.
    Reply
  3. Natalia 3
    Nice easy recipe. I used Orange Roughy (our new favorite), adding some crushed red pepper flakes to the breadcrumb mixture and serving with lemon wedges. Next time, I will more lightly coat the fish with breadcrumbs - it was a bit too much for our tastes, but thanks so much for the recipe!
    Reply
  4. Nova Scotia Cook
    This is the 2nd time I have made this recipe. The first time I made it before going to work as my hubby works shift work and eats his main meal before going to his job. Well, that day when I got home anticipating having a nice fish dinner, I looked and all that was left was an itsy bitsy piece and there was a note on the table saying "Boy, was that fish ever good, try it, I saved you a piece." Needless to say that is about all I had was a taste and ended up making something else for my meal. So, this time I made sure to make plenty (I used haddock both times). I basically did it in the frying pan on top of the stove as opposed to baking it and it turned out wonderfully well. It was easy, fast and made for a delicious supper along with baked sweet potatoes and green beans. I can see that this is going to be one of our most favorite "fish dinners". Thanks Derf.
    Reply
  5. Derf2440
    Fish Bake Created by Derf2440
    Reply
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