Herb-Crusted White Fish

Herb-Crusted White Fish

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  • Prep Time


  • Total Time


  • Servings



  • 4

    (5- to 6-ounce, about 1-inch thick) skinless fillets lean, firm white fish, such as Atlantic pollock or hake

  • 1

    cup Panko breadcrumbs

  • ¼

    cup finely chopped flat-leaf parsley

  • 2

    tablespoons extra-virgin olive oil, plus more for baking sheet

  • Salt and freshly ground black pepper

  • ¼

    cup plain Greek yogurt or mayonnaise


Preheat oven to 275 degrees and broiler to high. Blot fish dry with paper towels. Combine breadcrumbs, parsley, olive oil, salt and pepper to taste. Lightly grease a baking sheet with oil and place fish on top. Generously season fish with salt and pepper. Brush tops of fish with yogurt, then coat with breadcrumb mixture. Place in oven and bake until fish is opaque, 10-12 minutes. Remove from oven and place under broiler until crust is lightly browned, about 1 minute. Use a thermometer to check temperature; center of fish should be 120-125 degrees. If it is not, return to oven and cook 2-3 minutes more.


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