Baked Parmesan Perch Recipe
Baked Parmesan Perch Recipe photo by Taste of Home

Baked Parmesan Perch Recipe

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Let compliments be your catch of the day when you serve this crispy breaded fish from Carol Gaus of Itasca, Illinois.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1 pound perch or fish fillets of your choice
  • 1 tablespoon butter, melted

Nutritional Facts

1/4 pound: 158 calories, 6g fat (2g saturated fat), 52mg cholesterol, 176mg sodium, 4g carbohydrate (0g sugars, 1g fiber), 23g protein Diabetic Exchanges:2-1/2 lean meat, 1/2 fat


  1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Baked Parmesan Perch in Taste of Home December/January 2001, p41

Light-Bodied White Wine

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

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Reviewed Sep. 27, 2015

"I substituted with panko bread crumbs so it would be crunchier and added salt and pepper. Yum."

Reviewed Mar. 31, 2015


Reviewed Sep. 5, 2013

"I usually use my fathers beer batter recipe but was scanning and wanted something diabetic friendly..was thrilled that it was so easy..I added a tsp of garlic pepper to the recipe and not a piece was left! To boot one of my guest was a cook at Cheesecake Factory and was totally surprised and asked for the recipe as it would be great for the restraint menu for ease and you just can't beat the flavor! I also used Italian bread crumbs..was asked when we were having the fact that it can be used on any fish.. I used perch and was dancing after the first bite! delightful and didn't have to worry about raising everyone's sugar level!"

Reviewed May. 8, 2013

"Easy and tasty."

Reviewed Apr. 25, 2013

"Honestly just needs a dash of pepper and it would be perfect I think."

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