This crispy lemon baked fish turns out tender, juicy and flavorful from citrus and herb-seasoned breadcrumbs. Use any type of white fish in this easy weeknight dinner!
Oven Baked Fish Recipe
I love the classic fish and chips combo, but sometimes I want a version without the hassle of frying. This baked fish recipe still has crispy texture and fresh flavor but doesn’t require a deep fryer!
Along with oven baked tilapia it’s one of my favorite healthy dinner ideas. It’s easy to make on a sheet pan and results in tender and flaky flavorful white fish with a crisp and golden exterior. It rivals any restaurant when served with homemade fries and garlic aioli.
Ingredient Notes
Find the full printable recipe with measurements below.
- White fish fillets: You will need four skinless medium sized white fish fillets or 8 small firm white fish fillets.
- Breadcrumb coating: Panko breadcrumbs, fresh parsley, fresh dill, lemon zest, salt and olive oil. Fresh herbs give an extra boost of flavor. Dried herbs work if that’s all you have on hand, but fresh is definitely my preference!
- Fresh lemon juice: Freshly squeezed lemon juice is drizzled over the fish before baking for extra lemon taste.
How to Make Baked Fish
- Coat fish with bread crumbs. In a medium bowl, mix together the breadcrumbs, lemon zest, parsley, dill, salt and olive oil. Place the fish on a parchment lined baking sheet, then sprinkle the breadcrumbs on top. Drizzle with lemon juice and season with extra salt.
- Bake in oven. Place the fish on the lower rack in your oven and cook at 400ºF for 15 minutes or until fish flakes. Remove from oven and turn on the broiler.
- Make tartar sauce: While fish is baking in the oven, make homemade tartar sauce by combining ingredients in a small bowl then stirring to combine. Store in the refrigerator until fish is done.
- Broil until crisp. Place the fish under the broiler for about 1 minute, or until the breadcrumbs are golden and crispy. It won’t take long for them to crisp up, so make sure to keep an eye on them so they don’t burn!
Best Type of Fish to Bake
This recipe calls for white fish. Since there are many different kinds, I recommend using 4 medium-sized fillets, or 8 small fillets (without the skin). White fish is not a type of fish – it just means it’s mildly flavored, firm or flakey and is usually not very expensive.
The most popular kinds that you’ll find at your bulk market or the grocery store are tilapia, cod, bass, halibut, grouper, haddock, catfish and snapper. They are all great for frying, sautéing, chowders and baking.
Tips and Variations
- The trick when making crispy oven baked fish is to use coarse breadcrumbs (such as panko) and finish the fillets under the broiler. This gives it the texture of fried fish but lighter and less messy.
- You can use homemade breadcrumbs, but they won’t be as crispy.
- Replace the dill and parsley with Italian seasoning or keep it simple with some garlic powder and a sprinkle of lemon pepper. Sometimes, I like to spread garlic herb butter on the filets before adding the breadcrumb topping, it keeps them moist and adds additional flavor.
- Thinner filets will cook faster while thicker fish will take longer. Increase or decrease time accordingly.
- Store leftover baked fish in an airtight container up to 3-4 days. Use them to make fish tacos or reheat in the oven at 275°F covered with foil to prevent drying out.
Favorite Sides to Serve with Fish
I love serving my baked fish with lemon slices and oven roasted vegetables but no one ever turns down some cheddar bay biscuits. Here are some other favorite sides:
- Green beans or roasted asparagus
- Roasted red potatoes
- Roasted zucchini and squash
- Baked parmesan potato wedges
- Parmesan roasted broccoli
- Rice pilaf
FAQs
While fresh fish will have the best texture, you can use frozen fish but will need to defrost the fillets and pat them dry before proceeding with this oven-baked fish recipe.
You can tell fish is cooked when it becomes opaque rather than the translucent color it has when raw. It will also flake easily with a fork. If you are still unsure, check it with a meat thermometer, the internal temperature should be 145 degrees F.
No, white fish is too delicate and would most likely fall apart if you flip it.
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Baked Fish Recipe
Video
Ingredients
- 1 cup panko breadcrumbs
- 1-2 Tablespoons olive oil
- 2 teaspoons lemon zest
- ½ cup chopped flat-leaf parsley
- 1 Tablespoon fresh dill
- 1 teaspoon Kosher salt
- 4 medium white fish fillets, skinless (or 8 small firm white fish fillets)
- 2-3 Tablespoons lemon juice , plus lemon wedges for serving
Optional: Tartar sauce for serving
Instructions
- Heat oven to 400ºF and center two racks.
- Mix together 1 cup breadcrumbs, 1-2 Tablespoons olive oil, 2 teaspoons lemon zest, 1/2 cup parsley, 1 Tablespoon dill and 1 teaspoon salt. Line a baking sheet with parchment and place fish on the baking sheet. Sprinkle the breadcrumb mixture on top of the fish, then drizzle with 2-3 Tablespoons lemon juice and season with extra salt.
- Bake. Add the fish to the lower rack in the oven. Cook about 15 minutes total. Remove from oven and heat broiler.
- Place fish under broiler about 1 minute until breadcrumbs are browned and crisp. Serve with extra lemon wedges and tartar sauce on the side if preferred.
Notes
- 1/2 cup mayo
- 1/3 cup finely chopped dill pickle
- 1 Tablespoon chopped dill or parsley
- 1-3 teaspoons fresh lemon juice, to taste
- 1 teaspoon sugar
- Salt and pepper, to taste
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed by TaraTeaspoon for I Heart Naptime.
Categorized as: 30 Minute Meals, 30 Minute Meals, American, Dairy-Free, Dinner, Nut-Free, Sheet Pan, Sheet Pan
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
YUM! I am so happy I found this recipe it was perfect for Friday’s dinenr for Lent!
The fish was delicious. It was nice and juicy. We loved the tartar sauce. It was a great accompaniment for the fish. We will definitely make this again. Thanks
Fish gets a 10….wasn’t so thrilled w/ the tartar sauce. I had an easy Friday dinner thanks to you!
Hello!
Just a heads up that whitefish is an actual kind of fish.
Whitefish is caught fresh in the waters of Georgian Bay, Ontario, Canada
It’s a deliciously mild flavoured fish.
Very popular in restaurants and at local fish markets.
We love your recipes!!
Thanks for your continued inspiration.
Really enjoyed! Forgot to buy dill but used some dried oregano and it was still amazing! The zest adds a nice fresh taste.
Just made this for two. Halved the recipe. Absolutely delicious! I used thawed cod filets from Costco. Added a dash of Bay Seasoning. Definitely going in the rotation. Thank you!
Thanks for sharing, Julie. I am glad you found a way to make it your own!
Loved this great alternative to fried fish. It tastes great and the crunch topping is amazing.
love that this is baked and that the lemon is a part of the recipe! so totally delicious!
Made this for the family and it was a hit!
Are the nutrition facts for the entire meal? All of your recipes give the nutrition value but not the amount of the serving size.
The nutrition facts are for one serving :)
Thanks for the follow up. I still don’t know the portion sizes in your recipes. I understand that the information is per serving but what constitutes a serving… 1/2 cup, 4 oz, 2 small pieces?
I love making fish during the summer! Do you think I could make this on the grill?
This sounds so easy! Must try really soon!
Even my picky eaters would love this for dinner!
I love the flavor combo on this fish! Making me hungry!
Love how crispy this looks! Dinner for sure!
What a great recipe! Thank you for sharing!
I don’t know what I gravitate to more. The fish or the fries. I think it’s a toss-up!
Currently craving fish – this looks so good! Fries are always good too.