Crunchy topped fish bake recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 30 min
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  • 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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