Baked Fish with Crumb Topping

2019-04-13T21:06:52-05:00April 14th, 2019|Recipes|0 Comments

Author: Faith



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


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle remaining 1 tablespoon parsley on top and serve with fresh lemon to squeeze on top.