This crispy lemon baked fish is a simple yet satisfying dish that delivers tender, flaky fish with a golden, flavorful crust. Bright citrus, fresh herbs, and crunchy breadcrumbs come together to create a light oven-baked meal that feels special enough for guests but easy enough for a busy weeknight.
Why You’ll Love This Recipe
This recipe gives you the crisp texture of fried fish without the mess or heaviness of deep frying. It’s quick to prepare, uses simple pantry ingredients, and works beautifully with many types of white fish. The lemon adds freshness, the herbs add aroma, and the oven does most of the work for you. It’s also a versatile dish that pairs well with rice, vegetables, or potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium white fish fillets, skinless (about 6 ounces each)
1 cup panko breadcrumbs
2 tablespoons olive oil
2 teaspoons lemon zest
½ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh lemon juice
Lemon wedges for serving
Directions
Preheat the oven to 400°F and position one rack in the lower third of the oven. Line a large baking sheet with parchment paper.
In a medium bowl, combine the panko breadcrumbs, olive oil, lemon zest, chopped parsley, chopped dill, salt, and black pepper. Mix until the breadcrumbs are evenly coated and lightly moistened.
Place the fish fillets on the prepared baking sheet, leaving a little space between each piece. Spoon the breadcrumb mixture evenly over the top of each fillet, gently pressing it on so it adheres.
Drizzle the lemon juice evenly over the fish and breadcrumb topping.
Bake the fish on the lower rack for about 15 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the baking sheet from the oven and switch the oven to broil. Return the fish to the oven and broil for about 1 minute, just until the breadcrumb topping turns golden and crisp. Watch closely to prevent burning.
Remove from the oven and serve immediately with lemon wedges.
You can swap the parsley and dill for dried Italian seasoning if fresh herbs are unavailable.
Add ½ teaspoon garlic powder or onion powder to the breadcrumb mixture for extra flavor.
Use grated lemon peel and a pinch of paprika for a slightly smoky note.
Try different white fish such as cod, haddock, snapper, or tilapia, adjusting the cooking time slightly for thicker fillets.
Storage/Reheating
Store leftover baked fish in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish on a baking sheet, cover loosely with foil, and warm in a 275°F oven until heated through. This helps keep the fish moist while preventing the topping from burning.
FAQs
Can I use frozen fish for this recipe?
Yes, but be sure to fully thaw the fish and pat it dry with paper towels before adding the breadcrumb topping.
How do I know when the fish is fully cooked?
The fish should be opaque and flake easily with a fork when it is done.
Do I need to flip the fish while baking?
No, flipping is not necessary and may cause the fish to break apart.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prepare the breadcrumb mixture a day in advance and store it in the refrigerator.
What type of white fish works best?
Firm, mild-flavored white fish such as cod, haddock, tilapia, or snapper work very well.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written.
How can I make it extra crispy?
Using panko breadcrumbs and finishing the fish under the broiler helps create a crisp topping.
Is this recipe suitable for kids?
Yes, the mild lemon and herb flavors are generally kid-friendly.
Can I reduce the sodium?
You can lower the salt slightly or use a reduced-sodium salt alternative if desired.
What sides pair well with baked fish?
Rice, roasted vegetables, steamed greens, or potatoes all make excellent side dishes.
Conclusion
Crispy lemon baked fish is a reliable, flavorful recipe that proves healthy oven-baked meals can still be crisp and satisfying. With minimal prep and simple ingredients, it’s a dish you can return to again and again for an easy, wholesome dinner everyone will enjoy.
This crispy lemon baked fish features flaky white fish fillets topped with a bright, herby panko crust. Baked and broiled for the perfect crunch, it’s a fresh, light dish that’s easy to prepare and full of flavor.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
4 medium white fish fillets (about 6 ounces each), skinless
1 cup panko breadcrumbs
2 tablespoons olive oil
2 teaspoons lemon zest
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh lemon juice
Lemon wedges, for serving
Instructions
Preheat oven to 400°F and position rack in the lower third. Line a baking sheet with parchment paper.
In a medium bowl, mix panko breadcrumbs, olive oil, lemon zest, parsley, dill, salt, and pepper.
Place fish fillets on prepared baking sheet. Spoon breadcrumb mixture evenly on top, pressing gently to adhere.
Drizzle lemon juice evenly over the breadcrumb-topped fish.
Bake for 15 minutes, or until fish is opaque and flakes easily with a fork.
Turn oven to broil. Broil fish for about 1 minute until the topping is golden and crisp. Watch closely.
Remove from oven and serve immediately with lemon wedges.
Notes
Use cod, haddock, tilapia, or snapper for best results.
Substitute fresh herbs with dried Italian seasoning if needed.
Add garlic powder or paprika for extra flavor depth.
Don’t skip broiling — it adds the perfect crunch to the topping.
Thaw frozen fish completely and pat dry before use.
