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Baked Fish Recipe

Baked Fish Recipe

I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.—Lynn Mathieu, Great Mills, Maryland
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 1/2 pound panfish fillets (perch, trout or whitefish)
  • 4 teaspoons grated Parmesan cheese
  • 1/2 teaspoon dill weed


  • 1. Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Nutritional Facts

One serving (prepared with perch) equals 119 calories, 2 g fat (0 saturated fat), 104 mg cholesterol, 131 mg sodium, 0 carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat.

Reviews for Baked Fish

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Reviewed Oct. 8, 2013

"The fish was left with no flavour, boring. I broiled it for a couple of minutes to give it some colour."

Reviewed Apr. 29, 2013

"not impressed."

Reviewed Mar. 13, 2013

"I agree, the baking time needed to be increased. Also thought this was pretty bland. I will make it again, and maybe try some of the other suggestions next time. Great recipe if you are looking for low fat, low calorie."

Reviewed Mar. 3, 2013

"I used tilapia because it is a fish I know myfamily likes...and added a little lemon juice too"

Reviewed Feb. 16, 2013

"This needs WAY more than 8-10 minutes to bake or else a higher temperature. Was raw at 10 minutes."

Reviewed Sep. 24, 2010

"Elegant in its simplicity. I use panko bread crumbs and change up the seasonings to suit my mood. Love the versatility of this basic recipe."

Reviewed Jun. 2, 2010

"I didn't have grated Parm (only shredded). I think that greatly affected the end result. The fish was good, just a little bland in my opinion. I would definitely try this again with the grated cheese as instructed to see if it improves the taste."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.