Read reviews (25)
Rate recipe
Here's an easy way to work an elegant fish dish into your menu. I sometimes sprinkle the golden fillets with slivered or sliced almonds before baking. My husband, 13-year-old daughter and I love this tasty way to eat fish. -Carolyn Brinkmeyer, Aurora, Colorado
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Analysis: One serving (prepared with 2% milk) equals 154 calories, 5 g fat (2 g saturated fat), 83 mg cholesterol, 382 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.
Originally published as Baked Parmesan Fish in Taste of Home February/March 2002, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 18, 2013 by richard1022
Very bland. Will not be making this again.
Reviewed on Oct. 24, 2012 by rmbarr059
Very flavorful! I was surprised...I was actually afraid it would be bland, but it was delicious!
Reviewed on Jun. 14, 2011 by klsmith1944
was one of the best fish dishes i have made. my wife hates fish but loved this one. i used smoked paprika and swai fish. i give this a two thumbs up
Reviewed on May. 25, 2011 by auntiggy
My daughter and I are not a big fish eaters but this recipe makes it so we can eat fish. We used mild flavored fish, cod, tilipia, mahi-mahi. It's a keeper!
Reviewed on Apr. 27, 2011 by julie1425
Very tasty and fast...one problem was there was not enough of the cheese coating..I will double that next time :)
Reviewed on Mar. 03, 2011 by ars0928
It was delicious! We used Italian seasoning as opposed to Paprika and also added shredded Parmesan to the top of the catfish prior to baking. It was DELICIOUS! Definitely a keeper and a regular meal in our home!
Reviewed on Jul. 27, 2010 by grammadebby
I have used this recipe with flounder and with cod. My husband and I loved both, but the flounder was a little better. I usually cook about 3/4 pound and the dry ingredients come out just right. This is so good, easy and quick. Thanks for the recipe.
Reviewed on Jun. 23, 2010 by LadyArshesNei
I used Blue Hake and added pako to the parmesan and flour mix. Its a good recipe and easily adjusted to suit one tastes.
Reviewed on May. 19, 2010 by raphsmom
I thought it was pretty good. Next time I make it, I'll remember to have a thick coating of the dry mixture around the fillet (I used catfish). Otherwise it tastes mostly of the fish, the parmesan flavor is too slight. The next day, I ate leftovers and reheated it in the oven with some shredded cheddar cheese on top. It was very good. I think I'll prepare it with the additional cheddar from now on.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013