Baked Fish with Crumb Topping
Yield: 2-4 servings
- 2 large about 12 oz each haddock fillets (or any fish you like)
- 1 tablespoon olive oil plus a little more to grease the baking sheet
- 1 small onion finely diced
- 1 large clove garlic minced
- 6 tablespoons breadcrumbs I used Panko but regular breadcrumbs also work fine
- 1 1/2 teaspoons fresh minced or 1/2 teaspoon dried thyme (I think dill would be a great substitution if you don’t have thyme)
- 3 tablespoons fresh minced parsley divided
- Salt and pepper
- 2 teaspoons fresh lemon juice
- Fresh lemon for serving
Preheat oven to 400F; line a baking sheet with a silpat liner or parchment paper and brush a light coating of olive oil on the silpat or parchment.
In a small skillet, heat olive oil over low heat; add onion and garlic and sauté until tender and just starting to brown (about 5-7 minutes), stirring occasionally. Add breadcrumbs and sauté until light golden brown (about 1-2 minutes), stirring frequently. Turn off heat and stir in thyme, 2 tablespoons parsley, and a pinch of salt and pepper.
Pat the fish dry and lay it (skin side down) on the prepared baking sheet; drizzle 1 teaspoon of lemon juice on each fillet. Top with the breadcrumb mixture and bake until the fish is fully cooked (it will become opaque and flake easily with a fork when it’s done), about 15-25 minutes.
Sprinkle remaining 1 tablespoon parsley on top and serve with fresh lemon to squeeze on top.