Baked Fish with Parmesan Breadcrumbs Recipe

Baked Fish with Parmesan Breadcrumbs Recipe

Photos of Baked Fish with Parmesan Breadcrumbs Recipe

How To Make Baked Fish with Parmesan Breadcrumbs

Sink your teeth into these scrumptious Baked Fish made of flounder fillets sprinkled with delicious shredded Parmesan breadcrumbs, baked until golden.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • butter,for the baking dish
  • salt and pepper,to taste
  • 6sprigsparsley
  • 3sliceswhite sandwich bread,(¼-inch thick) cut, or torn into 1-inch pieces
  • 1cupparmesan cheese,(2½ oz) shredded
  • 2tbspbutter,unsalted, melted
  • 2tbspolive oil
  • lbsflounder fillets,or other mild fish
  • 2lemons,cut in wedges, to garnish


  1. Preheat the oven to 425 degrees F. Butter a large (9×13-inch) baking dish.

  2. Season the fish on both sides with salt and pepper.

  3. Lay them in the baking dish, overlapping them as necessary so the fillets all fit in the dish.

  4. Strip the leaves from the stems of parsley and add them to a food processor. (Discard or save the stems for another purpose.)

  5. Pulse the leaves until well chopped.

  6. Add the bread and pulse until it forms soft, coarse crumbs – there should be about 2 cups of coarse-ground breadcrumbs.

  7. Add the Parmesan cheese, and pulse to mix. Add the melted butter, olive oil, salt, and pepper, and pulse until mixed.

  8. Spread the breadcrumbs evenly over the fish.

  9. Transfer to the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when probed with a small knife and the breadcrumbs are golden.

  10. An instant-read thermometer should read register a temperature of 135 degrees F in the center of the fish.

  11. If the fish cooks before the topping browns, turn on the broiler and broil for about 1 minute. Watch carefully to keep the breadcrumbs from burning.

  12. With a sharp knife, cut the fish into portions to serve. (A single fillet can’t be served by itself, since they overlap in the pan and cook into one another.)

  13. Transfer to plates and serve with lemon wedges.

Recipe Notes

  • If preparing this in a kitchen without a food processor, 2 cups of prepared breadcrumbs can be substituted for the sandwich bread in this recipe. Use fresh, coarsely ground breadcrumbs if possible (avoid finely ground).
  • If using prepared breadcrumbs, just finely chop the parsley and toss with the breadcrumbs. The Parmesan cheese can also be finely chopped if desired, or just toss it with the breadcrumbs as is.


  • Calories: 374.94kcal
  • Fat: 21.79g
  • Saturated Fat: 9.89g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 7.99g
  • Polyunsaturated Fat: 1.82g
  • Carbohydrates: 10.22g
  • Fiber: 1.35g
  • Sugar: 1.56g
  • Protein: 34.26g
  • Cholesterol: 119.62mg
  • Sodium: 976.22mg
  • Calcium: 364.28mg
  • Potassium: 395.38mg
  • Iron: 1.33mg
  • Vitamin A: 131.18µg
  • Vitamin C: 11.61mg
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