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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


  • 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)


  • 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

1 each: 154 calories, 5g fat (2g saturated fat), 83mg cholesterol, 382mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

Reviews for Baked Parmesan Fish

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alanaalana User ID: 7200306 84253
Reviewed Jan. 31, 2014

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

hbaseley User ID: 3311639 84249
Reviewed Oct. 9, 2013

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

richard1022 User ID: 6024362 83197
Reviewed Mar. 18, 2013

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

rmbarr059 User ID: 4046105 40794
Reviewed Oct. 24, 2012

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

klsmith1944 User ID: 4174741 54033
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"

auntiggy User ID: 2101141 204761
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!"

auntiggy User ID: 2101141 34368
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!"

julie1425 User ID: 3839792 34357
Reviewed Apr. 27, 2011

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

ars0928 User ID: 1778618 76515
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!"

grammadebby User ID: 1015752 91579
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. "

LadyArshesNei User ID: 4472885 76514
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."

raphsmom User ID: 5167157 131055
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."

mjlouk User ID: 1712085 54032
Reviewed Mar. 27, 2010

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

touloumis User ID: 4197776 204760
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."

Chef-Sudey User ID: 3269581 35664
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!"

scrappychic5 User ID: 4045577 100772
Reviewed Jan. 10, 2010

"This was an absolutely fantastic 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."

margie guy User ID: 2403269 34110
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."

blackoctober13 User ID: 3101417 40782
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."

lisa53202 User ID: 1079567 44208
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."

PuppydogJammies User ID: 3665359 53989
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."

lareeone User ID: 2203881 131054
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."

mcgee64 User ID: 582153 53952
Reviewed Oct. 4, 2008

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

tomo805 User ID: 2436774 83183
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."

craftyteacher User ID: 1758504 76496
Reviewed Mar. 7, 2008

"Has anyone tried this recipe with haddock?"

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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.