# Oven-Baked Breaded Fish Fillets

> Homemade breaded fish, without the frying and without the guilt. Whiting, cod or whatever's fresh at your fishmonger: a **golden, crispy crust** straight from the oven, ready in 40 minutes. Way better than frozen fillets and honestly no harder to make.

**Total time** : 40 min · **Prep** : 15 min · **Cook** : 25 min · **Servings** : 4 · **Difficulty** : facile

## Ingredients

- 4 fillet Fish fillets (whiting, cod...)
- 1 pc Egg
- 160 g Fine breadcrumbs
- 4 tbsp Olive oil
- 1 sprig Flat-leaf parsley
- 1 pc Lemon
- 1 packet Lamb's lettuce (optional)
- Vinaigrette (optional)
- Salt
- Pepper

## Method

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. 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. 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. 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. 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._

## Tips & variations

For an even more flavourful crust, mix the breadcrumbs with **lemon zest**, a pinch of **garlic powder** and dried parsley before breading.

Replace part of the breadcrumbs with **panko breadcrumbs** (Japanese style) for an even lighter, crispier result.

This works with any white fish fillet: whiting, cod, pollock, sole. Ask your fishmonger what's fresh that day.

For a complete meal, serve with **steamed potatoes** or **roasted vegetables** instead of the salad.

**Tags** : Under 30 min, French, Lunch, Main course, Dinner

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Source : https://disheazy.fr/en/recettes/oven-baked-breaded-fish-fillets