Back to Baked Parmesan Fish

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Baked Parmesan Fish Recipe

Baked Parmesan Fish 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
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:4 servings

Ingredients

  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons milk
  • 4 orange roughy or catfish fillets (4 ounces each)

Directions

  • 1. In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the cheese mixture.
  • 2. Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

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.

Reviews for Baked Parmesan Fish

Sort By :
MY REVIEW
Reviewed Jan. 31, 2014

"very bland... but is good.."

MY REVIEW
Reviewed Oct. 9, 2013

"Nice mild flavor and one of the few seafood dishes my kids like."

MY REVIEW
Reviewed Mar. 18, 2013

"Very bland. Will not be making this again."

MY REVIEW
Reviewed Oct. 24, 2012

"Very flavorful! I was surprised...I was actually afraid it would be bland, but it was delicious!"

MY REVIEW
Reviewed Jun. 14, 2011

"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"

MY REVIEW
Reviewed May. 25, 2011

"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!"

MY REVIEW
Reviewed May. 25, 2011

"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!"

MY REVIEW
Reviewed Apr. 27, 2011

"Very tasty and fast...one problem was there was not enough of the cheese coating..I will double that next time :)"

MY REVIEW
Reviewed Mar. 3, 2011

"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!"

MY REVIEW
Reviewed Jul. 27, 2010

"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. "

MY REVIEW
Reviewed Jun. 23, 2010

"I used Blue Hake and added pako to the parmesan and flour mix. Its a good recipe and easily adjusted to suit one tastes."

MY REVIEW
Reviewed May. 19, 2010

"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."

MY REVIEW
Reviewed Mar. 27, 2010

"I thought it was okay but my husband didn't care for it."

MY REVIEW
Reviewed Feb. 21, 2010

"I made this with cod, and something was missing. It may have been because the cod was too thick, but the coating didn't get crispy, and it just had a weird aftertaste."

MY REVIEW
Reviewed Jan. 17, 2010

"Very good and easy! I used Tilapia...My fiance isnt a big fish eater unless its deep fried, but he really like this! Made brown rice and veggies to go with it...yummy and healthy!"

MY REVIEW
Reviewed Jan. 10, 2010

"This was an absolutely fantastic recipe....so easy yet so delicious. I ran out of grated parmesean cheese, so substituted fresh shredded for half of it. Turned out great. Also used talapia."

MY REVIEW
Reviewed Dec. 22, 2009

"This was absolutely great. I used Mahi Mahi and 1/2 parmesan and 1/2 3-cheese blend. I would recommend this to anyone."

MY REVIEW
Reviewed May. 12, 2009

"Yummy and easy to make, perfect for those who can't spend a lot of time in the kitchen. I ended up making with 1lb fillet, glad to have read the other comments before preparing because the surely needed more of the dry ingredients."

MY REVIEW
Reviewed Mar. 23, 2009

"We really liked this. I agree with PuppydogJammies--I had to make another 1/2 recipe of the coating for 1 lb. orange roughy."

MY REVIEW
Reviewed Jan. 31, 2009

"Very good, but if you are using bigger fillets definitely make more dry ingredients because you can't stretch it. past 4 - 4oz fillets."

MY REVIEW
Reviewed Dec. 24, 2008

"I have made this several times and it really is very good. I make up several batches of the dry ingredients ahead of time and put them in baggies for later use, which saves me a little more time."

MY REVIEW
Reviewed Oct. 4, 2008

"I used catfish fillets and it was delicious. It was especially good with the Herbed Angel Hair recipe."

MY REVIEW
Reviewed Mar. 8, 2008

"I tried this recipe with Tilapia and it turned out really good. I substituted my homemade essence of Emeril in place of the Paprika to give it a little kick."

MY REVIEW
Reviewed Mar. 7, 2008

"Has anyone tried this recipe with haddock?"

Loading Image

Wine Pairings

Light-Bodied White Wine

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