Crunchy topped fish bake recipe

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20 min


30 min

Quick and simple to prepare this is a tasty dish to serve midweek when time is short. Use any white fish fillets and top with tomatoes and a breadcrumb topping. Parsley and lemon gives additional flavour. Serve with mixed vegetables for a wholesome meal which will soon become a firm family favourite. This recipe serves 4 but if you have any leftover, pop into an airtight container and leave in the fridge – eat within 1 day; the sooner you eat it, the best it will taste.


  • 4 white fish fillets e.g pollock, haddock, cod etc, skinned
  • 2 large tomatoes, sliced
  • 50g fresh white or brown breadcrumbs
  • 2 tbsp chopped fresh parsley
  • Finely grated rind and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 tsp vegetable oil
  • 25g Parmesan cheese, grated


  • Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.

  • Arrange the fish fillets in a wide ovenproof dish. Arrange the tomato slices on top of the fish.

  • In a small bowl mix together the breadcrumbs, parsley, lemon rind and juice, salt and pepper and oil.

  • Spoon the breadcrumb mixture over the fish and sprinkle on the cheese.

  • Bake for 15 – 20 minutes until the fish is cooked through and the topping golden and crisp.

  • Serve immediately with mixed vegetables and potatoes.

Top tip for making Crunchy topped fish bake

Always make any leftover bread into breadcrumbs and freeze so you always have a handy supply ready to make into a speedy topping.

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(209 ratings)
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