Description
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.
Nutrition
- Serving Size: 1 fillet
- Calories: 230
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 55mg
