This recipe is a winner for so many reasons. First, it’s incredibly easy to prepare, using basic pantry staples and fresh fish. The combination of lemon zest and crisp coating adds brightness and crunch, making it feel indulgent without the extra calories. It’s also versatile—pair it with a side salad, roasted vegetables, or rice for a well-rounded meal. Plus, it’s baked, not fried, which makes it a healthier alternative with all the same satisfying crispiness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (like cod, tilapia, or haddock)
Fresh lemon juice and zest
Panko breadcrumbs
Garlic powder
Onion powder
Paprika
Salt and pepper
Olive oil or melted butter
Fresh parsley (optional, for garnish)
Lemon wedges (for serving)
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the fish fillets dry with a paper towel and season both sides with salt and pepper.
In a small bowl, mix lemon juice and zest. Brush this mixture over the fish.
In a shallow dish, combine panko breadcrumbs, garlic powder, onion powder, paprika, and a drizzle of olive oil or melted butter. Mix until evenly coated.
Press each fillet into the breadcrumb mixture, coating both sides thoroughly.
Arrange the fish on the prepared baking sheet and bake for 15-20 minutes, or until the coating is golden and the fish flakes easily with a fork.
Remove from the oven, garnish with fresh parsley, and serve with lemon wedges.
Servings and timing
This recipe serves 4 and takes approximately 10 minutes of prep time and 15-20 minutes of baking time, totaling around 25-30 minutes from start to finish.
Variations
Use crushed cornflakes instead of panko for an extra crunchy coating.
Add grated Parmesan cheese to the breadcrumb mixture for a cheesy flavor twist.
Swap lemon for lime and add chili flakes for a zesty, spicy version.
Substitute fresh herbs like dill or thyme for a different herbal note.
Try with salmon fillets for a richer taste.
Storage/Reheating
Store any leftover baked fish in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish on a baking sheet in a 350°F (175°C) oven for about 10 minutes or until warmed through and crispy. Avoid microwaving, as it may make the coating soggy.
FAQs
How do I know when the fish is done baking?
The fish is done when it flakes easily with a fork and is opaque in the center.
Can I use frozen fish fillets?
Yes, but be sure to thaw them completely and pat them dry before coating and baking.
What type of fish works best for this recipe?
White fish like cod, tilapia, haddock, or halibut are ideal due to their mild flavor and flaky texture.
Can I make this recipe gluten-free?
Absolutely. Just use gluten-free panko breadcrumbs or crushed gluten-free crackers.
Do I have to use panko breadcrumbs?
No, but panko gives the crispiest texture. Regular breadcrumbs or crushed cornflakes are good alternatives.
What can I serve with crispy lemon baked fish?
Serve it with steamed vegetables, roasted potatoes, a fresh salad, or rice pilaf.
Can I prepare the fish in advance?
You can prep the coating and fish a few hours ahead, but for best texture, bake just before serving.
Is this recipe suitable for kids?
Yes, the mild flavor and crispy coating are kid-friendly and often a hit with picky eaters.
Can I air fry the fish instead of baking?
Yes, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until crispy and cooked through.
How do I keep the coating from falling off?
Make sure to press the coating firmly onto the fish and don’t move it around too much once it’s on the baking tray.
Conclusion
Crispy Lemon Baked Fish is an easy, delicious, and healthier way to enjoy seafood with minimal fuss. The crunchy coating paired with fresh lemon makes every bite burst with flavor. Whether you’re cooking for your family or hosting a casual dinner, this dish is sure to impress with its simplicity and vibrant taste.
Crispy Lemon Baked Fish is a light and healthy seafood dish featuring a zesty lemon flavor and a crunchy coating, baked to perfection without deep frying. Perfect for weeknight dinners or casual entertaining.
Ingredients
4 white fish fillets (cod, tilapia, or haddock)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil or melted butter
Fresh parsley (optional, for garnish)
Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the fish fillets dry with a paper towel and season both sides with salt and pepper.
In a small bowl, mix lemon juice and zest. Brush this mixture over the fish fillets.
In a shallow dish, combine panko breadcrumbs, garlic powder, onion powder, paprika, and olive oil or melted butter. Mix until the crumbs are evenly coated.
Press each fish fillet into the breadcrumb mixture, coating both sides thoroughly.
Place the coated fillets on the prepared baking sheet.
Bake for 15-20 minutes, or until the coating is golden brown and the fish flakes easily with a fork.
Remove from the oven, garnish with fresh parsley, and serve with lemon wedges.
Notes
Use crushed cornflakes instead of panko for an extra crunchy coating.Add grated Parmesan cheese to the breadcrumb mixture for a cheesy twist.Swap lemon for lime and add chili flakes for a spicy variation.Use salmon fillets for a richer flavor option.Store leftovers in the fridge for up to 3 days and reheat in the oven to retain crispiness.
