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Crumb-Topped Baked Fish Recipe

Crumb-Topped Baked Fish Recipe

Flaky cod is treated to a tasty coating of bread crumbs, cheese and seasonings in this savory entree that's sure to please! —Jean Barcroft, Clarksville, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 4 haddock or cod fillets (6 ounces each)
  • Salt and pepper to taste
  • 1-1/4 cups seasoned bread crumbs
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup butter, melted
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried rosemary, crushed

Directions

  • 1. Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 each: 413 calories, 16g fat (9g saturated fat), 136mg cholesterol, 777mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 39g protein

Reviews for Crumb-Topped Baked Fish

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MY REVIEW
pennydb1
Reviewed Oct. 27, 2013

"This is one of my favorite ways to prepare a mild white fish to give it more flavor. It's especially good for frozen filets you may have on hand. I would give it five stars except that I have made changes of my own from the recipe as written. The biggest change I made was to use crushed butter cracker crumbs, such as Club crackers, instead of the bread crumbs, plus I use only a sprinkling of cheese (after first trying it as written, because I felt the cheese was overpowering the fish). I use Tilapia, and the butter cracker crumbs give it an excellent flavor and a nice crunch. I have found, as others mentioned, that 1-1/4 cups of crumbs is much more than needed; I use only enough for a thin layer to top the filets. Otherwise, I follow the recipe as written, and my husband and I both love it. I am planning on trying this recipe on other types of mild flavored fish, and also trying it with Parmesan cheese."

MY REVIEW
knitbug11
Reviewed Apr. 9, 2013

"Excellent! I used low fat cheddar, panko bread crumbs, and I can't believe it's not butter. I also used cod."

MY REVIEW
voodoowitch
Reviewed Apr. 3, 2013

"I did not enjoy this at all. There were WAY too many crumbs, could have been cut in 1/2 easily. Did not like the cheese, agree with previous reviewer that parmesan would be better. Very bland."

MY REVIEW
mrs.mark
Reviewed Mar. 26, 2013

"Good fish recipie."

MY REVIEW
mymanya
Reviewed Feb. 25, 2012

"My 9-year-old grandson, who is a picky eater, ate four pieces of this fish, and asked me to be sure to make it again!"

MY REVIEW
lesgonza0914
Reviewed Feb. 16, 2012

"Really good and easy to make. I had garlic and herb bread crumbs on hand but found that their flavor was a little overpowering. Will make again but with a different flavor of bread crumbs."

MY REVIEW
marknovak
Reviewed Feb. 8, 2012

"It was a quick and easy recipe that our whole family enjoyed! We already had most of the ingredients around our kitchen and only took a few minutes to prepare. This is a recipe that we will definately be using again."

MY REVIEW
saxybone
Reviewed Jan. 24, 2012

"This was very good!! I used cod fillets. Also used panko, Parmesan/herb bread crumbs because they are lower in sodium. I also used fat free cheese."

MY REVIEW
dodi3
Reviewed Sep. 6, 2011

"I love this fish talipia is my favorte fish.."

MY REVIEW
daisey5
Reviewed Mar. 19, 2011

"I used Taliapia and salt free butter. Next time I will cut down on the bread crumbs as there were a lot. I also added extra garlic powder. It tasted very good."

MY REVIEW
scrapo
Reviewed Mar. 9, 2011

"Great! Next time I might decrease the breadcrumbs just a tad, seemed like there were alot."

MY REVIEW
the holmes
Reviewed Nov. 7, 2010

"I sent this recipe to my sister and she loved it so i tried it and it was awesome!"

MY REVIEW
carioca1934
Reviewed Nov. 2, 2010

"Very,very good. I also tried it with Parmesan cheese. That is also very good."

MY REVIEW
danareece
Reviewed Nov. 26, 2009

"So delicious! Even my kids who don't always like fish loved this!"

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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.