//Garlic Parmesan Crumbed Fish

Garlic Parmesan Crumbed Fish

White Fish topped with a CRISPY garlic parmesan crumb is your new favourite fish recipe!

Gone are the days of eating under-seasoned fish with this recipeT Garlic Parmesan Crumbed Fish, inspired by your favourite Crispy Garlic Parmesan Salmon, is a 10 minute easy fish dinner using minimal ingredients.

Crumbed Fish | cafedelites.com

Crumbed Fish | cafedelites.com

WINNING CRUMBED FISH RECIPE

A golden, crunchy crumb sits on top of tender, flakey fish. What’s better than that? But I know what you’re probably thinking. Crumb = egg wash, but it’s not needed for this crumbed fish!

What IS guaranteed ticks all your fish loving boxes:

  • Juicy, flakey cooked fish
  • Crispy garlic parmesan crumb topping
  • Minimal ingredients
  • Maximum flavours
  • Minimal mess
  • Addictively easy homemade cooking

SO EASY in fact that we’re including three different cooking methods so you get the very BEST results!

Crumbed Fish | cafedelites.com

Crumbed Fish | cafedelites.com

HOW TO MAKE THE BEST CRUMBED FISH

START WITH YOUR GARLIC PARMESAN CRUMB: minced garlic, fresh or store-bought shredded parmesan cheese, breadcrumbs (or salmon meal for a low carb option), salt, pepper, fresh herb, melted butter and a drizzle of olive oil.
SPREAD FISH WITH MAYO: YES! It acts like a glue without needing egg wash while adding crispy flavour.
PRESS FILLETS INTO CRUMB MIXTURE. Spoon extra filling over the top if you like it fully loaded.
GET YOUR PAN NICE AND HOT to get your fish sizzling and crispy on the bottom.
BROIL to cook your perfect fish on the top and make that crumb deliciously crispy and golden.

You’ll be in awe at the crumb… it tastes fried!

Crumbed fish can be cooked under the broiler OR just straight in the oven.

Crumb topping for fish | cafedelites.com

Crumb topping for fish | cafedelites.com

COOKING OPTIONS

STOVE TOP/OVEN

If you don’t have an oven-proof pan or skillet, simply prepare fish as per the recipe. Then, drizzle 2 teaspoons of olive oil into a pan over high-heat. Fry fish, crumb-side UP, for 2 minutes, then carefully transfer onto a lightly oiled baking sheet. Finish your perfectly crumbed fish off in the oven under the broiler/grill to get that crumb topping nice and golden.

JUST OVEN METHOD

Lightly oil and baking sheet with nonstick oil spray. Prepare fish as above with crumb topping. Arrange fish fillets onto prepared tray and bake at 390°F (200°C) for 10 – 12 minutes, then broil (grill) on high heat for a golden crumb.

Crumbed Fish | cafedelites.com

Crumbed Fish | cafedelites.com

CRUMBED FISH TIPS

  • Make sure you position your oven rack to about 5-inches (15cm) from the top heat element before preheating.
  • You can use a skin on or skinless fish fillets.
  • Use fresh shredded parmesan in the crumb topping instead of the fine powdery parmesan found in plastic containers. It gives it a better flavour.
  • You can use fresh chopped dill instead of – OR- in addition to parsley!
  • We use Panko breadcrumbs, but you can use whatever you have on hand.
  • Don’t forget to spray your crumb topping with a light coating of cooking oil like olive oil spray (NOT non-stick oil) to help the topping brown.
  • Serve crumbed fish immediately with a squeeze of lemon juice.

Crumbed Fish | cafedelites.com

Crumbed Fish | cafedelites.com

WHAT TO SERVE WITH PARMESAN CRUMBED FISH

Served over my buttery mashed cauliflower or mashed potatoes.

Or serve with an easy side salad.

MORE FISH/SEAFOOD RECIPES

Pan Seared Fish With Tomatoes & Olives
Avocado Chickpea Tuna Salad Recipe
French Steamed Mussels
Easy Lobster Bisque
Easy Baked Salmon with Lemon Butter Cream Sauce

Crumbed Fish | cafedelites.comCrumbed Fish | cafedelites.com

Ingredients

WHITE FISH

  • 4 firm white fish fillets skinless and boneless, close to room temperature (about 5 oz/150g per fillet)
  • 1 tablespoon mayonnaise
  • Salt and cracked black pepper to season
  • Garlic powder, to season

CRUMB

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 cup parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • Salt and cracked black pepper, to season
  • Cooking oil spray
  • Squeeze of lemon juice

Instructions

PREPARE FISH

  • Preheat oven broiler (grill) on high heat. Arrange oven rack to about 5-inches (15cm) from the top heat element.

  • Combine breadcrumbs, parsley, parmesan cheese, garlic, melted butter, olive oil, salt and cracked black pepper in a shallow bowl. Mix well to combine.

  • Season fish all over with salt, pepper and a pinch of garlic powder. Spread 1 teaspoon of mayonnaise over the top of each fillet.

  • Grab a fillet and press the mayo-side of the fish firmly into the crumb mixture ensuring it sticks evenly. Repeat with remaining fish.

  • Lightly spray each fillet with cooking oil spray.

COOK

  • Drizzle 2 teaspoons of olive oil into an oven-proof pan or cast-iron skillet. Heat over the stove on high-heat.

  • When pan is hot, arrange the fillets into the hot pan and place under the broiler (or grill) until the fish is cooked through and the crumb is crisp and golden, about 5-6 minutes. Rotate the pan as needed for even cooking halfway through. (To check if fish is cooked, use a fork to pull the flesh at the thickest part. It is cooked through when flakes easily.

  • Squeeze over some lemon juice and garnish with fresh chopped parlsey to serve.

Notes

COOKING OPTIONS

If you don’t have an oven-proof pan or skillet, simply prepare fish as in the recipe above: drizzle 2 teaspoons of olive oil into a pan over high-heat. Fry fish, crumb-side UP, for 2 minutes, then transfer onto a lightly oiled baking sheet. Finish it off in the oven under the broiler/grill to get that crumb topping nice and golden.

JUST OVEN METHOD

Lightly oil and baking sheet with nonstick oil spray. Prepare fish as above with crumb topping. Arrange fish fillets onto prepared tray and bake at 390°F (200°C) for 10 – 12 minutes, then broil (grill) on high heat for a golden crumb.

Serve immediately with a squeeze of lemon juice.

FISH

The best fish for this recipe:

  • Barramundi
  • Cod
  • Blue Grenadier

Nutrition

Calories: 382kcal | Carbohydrates: 7g | Protein: 40g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 417mg | Potassium: 560mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg