Baked Fish with Lemony Herbed Breadcrumbs
 
Prep time
Cook time
Total time
 
This family recipe is an easy, gluten-free fish dinner that everyone will love! Light, flaky white fish with the the most delicious lemony herbed breadcrumb topping. Paired with roasted potatoes and roasted tomatoes, the entire dish is ready in 30-40 minutes and is delicious! Pro tip: you can make the breadcrumbs 1- 2 days ahead, and you can assemble the fish with the breadcrumb topping several hours ahead and just bake when ready to serve.
Author:
Recipe type: Dinner
Cuisine: Gluten-Free
Serves: 4 servings
Ingredients
Baked Fish with Lemony Herbed Breadcrumbs
  • 1½ cups Italian bread crumbs (we used Aleias - amazon affiliate link)
  • ½ cup olive oil + extra for the pan
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • juice one lemon (approximately 3 tablespoons)
  • 1 bunch curly parsley (approx 1½ cups lightly packed)
  • 1.5 - 2 lbs fresh fish like flounder or sole
Roasted potatoes
  • 4 Idaho or Russet potatoes, scrubbed and cut into 1-2 in pieces, skin left on
  • olive oil
  • kosher salt
Roasted Tomatoes
  • 6-10 tomatoes, depending on size, halved
  • olive oil
  • salt
  • fresh parsley
Instructions
Baked Fish with Lemony Herbed Breadcrumbs
  1. Preheat oven to 350 degrees F and generously oil baking pan/ pans (depending on the size of the fish and your pans you may need more than one pan.)
  2. Mix the breadcrumbs: Using your hands mix all the ingredients together until really well combined. There is no right way to do this but we like to mix the breadcrumbs, olive oil, salt, pepper, garlic and ½ the parsley first. Then mix in the lemon juice and additional parsley. You want the breadcrumb topping to be moist but not overly wet. Feel free to add in a touch more olive oil as needed.
  3. Breadcrumbs can be made 1-2 days ahead and left in the refrigerator in a sealed container.
  4. Lay the fish smooth side down in a prepared pan (ie generously oiled with olive oil).
  5. Top with the breadcrumb mixture.
  6. Bake 15-20 minutes or until the breadcrumb mix is golden and the fish white, flaky and cooked through. The time varies based on the thickness of the fish.
Roasted Potatoes
  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Toss cut potatoes with olive oil (enough to coat) and lay in an single layer on the prepared baking sheet. Sprinkle with kosher salt.
  3. Bake for 30 minutes or until crispy and golden.
Roasted Tomatoes
  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Place tomato halves on the baking sheet cut side up, drizzle each tomato with olive oil and sprinkle with salt.
  3. Bake for 10-15 minutes or until bubbling and blistering.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/baked-fish-with-lemony-herbed-breadcrumbs/