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Crumb-Topped Baked Fish Recipe
Crumb-Topped Baked Fish Recipe photo by Taste of Home

Crumb-Topped Baked Fish Recipe

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4.5 14
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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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 fillet equals 413 calories, 16 g fat (9 g saturated fat), 136 mg cholesterol, 777 mg sodium, 26 g carbohydrate, 1 g fiber, 39 g protein.


  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.
Originally published as Crumb-Topped Baked Fish in Simple & Delicious November/December 2009, p29

Nutritional Facts

1 fillet equals 413 calories, 16 g fat (9 g saturated fat), 136 mg cholesterol, 777 mg sodium, 26 g carbohydrate, 1 g fiber, 39 g protein.

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 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."

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."

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."

Reviewed Mar. 26, 2013

"Good fish recipie."

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!"

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