Oven‑Baked Breaded Fish Fillets

Method

1. 1
   Preheat the oven to 200°C (390°F) (fan setting). Beat the egg in a deep plate, season with salt and pepper. Spread the breadcrumbs on a large flat plate. Generously oil an ovenproof dish.

   💡 Tip

   Fan mode is essential for even cooking and a properly crispy crust.
2. 2
   Dip each fillet first in the beaten egg, then in the breadcrumbs, making sure to coat it well on all sides. Press gently so the breadcrumbs stick.

   💡 Tip

   For an even thicker crust, dip the fillet in the breadcrumbs a second time after the first coating.
3. 3
   Place the breaded fillets in the oiled dish. Drizzle a little olive oil over each fillet.

   💡 Tip

   The oil on top helps the breadcrumbs brown in the oven without drying out.
4. 4
   Bake for 20 to 25 minutes until the fillets are golden. Carefully turn them halfway through cooking to brown both sides.

   💡 Tip

   Use a wide, flexible spatula to turn the fillets without breaking them. If they stick, wait 2 more minutes: they'll release on their own once properly golden.
5. 5
   Serve immediately with lemon wedges and chopped flat-leaf parsley, alongside a lamb's lettuce salad.

   💡 Tip

   Breaded fish is best eaten hot, straight away. It loses its crunch as it cools down.