A light, flaky white fish topped with a bright lemony herb breadcrumb mixture and baked to golden perfection. This simple yet elegant dish is fresh, flavorful, and perfect for both weeknight dinners and special gatherings.
Why You’ll Love This Recipe
This baked fish is incredibly easy to prepare yet tastes restaurant-worthy. The combination of fresh lemon juice, fragrant parsley, garlic, and olive oil creates a vibrant topping that enhances the delicate flavor of the fish without overpowering it.
It’s naturally gluten-free when made with gluten-free breadcrumbs, making it a great option for those with dietary restrictions. The recipe uses minimal ingredients, requires very little prep time, and bakes in under 20 minutes. It’s also versatile enough to serve year-round, whether with roasted vegetables in winter or fresh corn and tomatoes in summer.
Best of all, even those who think they don’t enjoy fish often love this dish because the breadcrumb topping adds texture and brightness to every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds fresh flounder or sole fillets (about 4 thin fillets)
1 cup gluten-free Italian-style breadcrumbs
3 tablespoons extra virgin olive oil, plus 1 tablespoon for greasing the pan
2 tablespoons fresh lemon juice (about 1 medium lemon)
1 teaspoon lemon zest
1 large garlic clove, finely minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup fresh flat-leaf parsley, finely chopped, divided
Directions
Preheat the oven to 400°F (200°C).
Lightly grease a baking dish with 1 tablespoon of olive oil to prevent sticking.
In a medium mixing bowl, combine the gluten-free breadcrumbs, 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, and half of the chopped parsley. Mix well using your hands or a spoon until the mixture is evenly combined. The texture should be moist but not overly wet. If it feels too dry, add a small drizzle of olive oil.
Place the fish fillets smooth side down in the prepared baking dish in a single layer.
Evenly press the breadcrumb mixture onto the top of each fillet, gently packing it so it adheres well.
Sprinkle the remaining parsley over the top.
Bake for 15 to 20 minutes, depending on thickness, until the fish flakes easily with a fork and the topping is lightly golden.
Remove from the oven and serve immediately with lemon wedges if desired.
Use a different white fish such as cod, haddock, or tilapia if flounder or sole are not available. Adjust baking time for thicker fillets.
Add 2 tablespoons grated Parmesan cheese to the breadcrumb mixture for a richer flavor.
Mix in 1 tablespoon chopped fresh basil or oregano along with the parsley for a more herb-forward taste.
For a slight crunch, add 1 tablespoon finely chopped toasted almonds to the breadcrumb mixture.
If you prefer a crispier topping, broil for the last 1 to 2 minutes, watching carefully to prevent burning.
Storage/Reheating
Store leftover baked fish in an airtight container in the refrigerator for up to 2 days.
To reheat, place the fish in a 350°F (175°C) oven for 8 to 10 minutes until warmed through. This helps maintain the crispness of the topping.
Avoid microwaving if possible, as it may make the breadcrumb topping soggy. If using a microwave, heat in short intervals at medium power.
Freezing is not recommended, as the texture of the fish and topping may change after thawing.
FAQs
Can I use frozen fish for this recipe?
Yes, but make sure it is fully thawed and patted dry before topping with the breadcrumb mixture to prevent excess moisture.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make the breadcrumb mixture ahead of time?
Yes, you can prepare the mixture up to one day in advance and store it covered in the refrigerator.
What type of breadcrumbs work best?
Gluten-free Italian-style breadcrumbs work beautifully, but plain breadcrumbs can also be used with added seasoning.
Can I grill this instead of baking?
Yes, place the fish in a grill-safe pan and cook over medium heat with the lid closed until the fish flakes easily.
Is this recipe dairy-free?
Yes, as written it is dairy-free. Just ensure your breadcrumbs are dairy-free as well.
Can I make this dish for a larger crowd?
Absolutely. Simply double or triple the ingredients and use a larger baking dish or multiple dishes.
What side dishes pair well with this fish?
Roasted potatoes, steamed vegetables, fresh salads, or rice all complement this dish nicely.
Can I add more lemon flavor?
You can increase the lemon zest or serve with additional lemon wedges for extra brightness.
Why is my breadcrumb topping too dry or too wet?
If it’s too dry, add a small drizzle of olive oil. If too wet, add a spoonful of breadcrumbs until the texture is moist but crumbly.
Conclusion
Baked Fish with Lemony Herbed Breadcrumbs is a simple, reliable, and flavorful dish that proves great meals don’t need complicated ingredients. With its bright citrus notes, fresh herbs, and tender flaky fish, it’s a recipe you’ll return to again and again. Whether for a quick family dinner or a special gathering, this dish delivers freshness and comfort in every bite.
Baked Fish with Lemony Herbed Breadcrumbs is a light and elegant dish featuring flaky white fish topped with a bright mixture of lemon, garlic, parsley, and olive oil. Baked until golden and tender, this simple recipe delivers fresh flavor and crisp texture in under 30 minutes.
Ingredients
1 1/2 pounds fresh flounder or sole fillets (about 4 thin fillets)
1 cup gluten-free Italian-style breadcrumbs
3 tablespoons extra virgin olive oil
1 tablespoon olive oil (for greasing pan)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 large garlic clove, finely minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh flat-leaf parsley, finely chopped, divided
Instructions
Preheat oven to 400°F (200°C).
Lightly grease a baking dish with 1 tablespoon olive oil.
In a bowl, combine breadcrumbs, 3 tablespoons olive oil, lemon juice, lemon zest, garlic, salt, pepper, and half the parsley. Mix until evenly moistened.
Arrange fish fillets smooth side down in the prepared dish.
Press breadcrumb mixture evenly onto each fillet, packing gently to adhere.
Sprinkle remaining parsley over the top.
Bake for 15–20 minutes until fish flakes easily with a fork and reaches 145°F (63°C).
Serve immediately with lemon wedges if desired.
Notes
Pat fish dry before topping to prevent excess moisture.
Add Parmesan for a richer flavor if not dairy-free.
Broil for 1–2 minutes at the end for extra crispness.
Store refrigerated up to 2 days and reheat in oven for best texture.
