Should I cover my fish when I bake it?

Many people prefer to bake their fish wrapped in foil . This method is particularly effective because it reduces the amount of time spent cleaning the oven and utensils. Wrapping the fish in foil has a similar effect to steaming in that moisture is trapped within the foil rather than escaping into the oven.

What is the best temperature to bake fish at?

Baking fish fillets and steaks at 450 degrees Fahrenheit is a typical recommendation.

Why is my fried fish not crispy?

The consistency of the batter is the key to success. … If your fish batter does not crisp up sufficiently when cooked, thin it out with a bit additional liquid. It is also critical to pre-heat the oil to the right temperature, or the fish will absorb too much of the oil while frying.

What kind of fish is good for baking?

Use a flaky white fish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish, or snapper, for this fish recipe. The term "white fish" does not refer to the color of the fish; rather, it refers to a mild-flavored fish that cooks rapidly and seasonings well.

Easy Crispy Oven Baked Fish Recipe (20 min recipe)

Description

This crispy baked fish is crowned with a buttery golden brown panko coating for a quick and easy midweek dinner. A great fish recipe for those who dislike fish. And for those who do as well. Choose your favorite mild white fish with a sauce or seasoning (we have lots of suggestions).

Ingredients

Fish

1 pound (450g) white fish, skinned, cut in even(ish) pieces, Note 1
salt and pepper to taste

Panko breadcrumb coating

1 cup (119g) Panko breadcrumbs (or finely crushed Ritz cracker/cornflakes)
1 tablespoon butter use 1 1/2 tbsp for extra buttery crumbs
1 tablespoon Cajun seasoning, Note 2 or Old Bay
zest of 1 lemon

Mayonnaise coating

3 tablespoon mayonnaise light is fine
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon thyme

Garnish and dipping sauce

lemon wedges
dipping sauce options, Note 3

Instructions

HEAT OVEN TO 425F/217C Fahrenheit/217 degrees Celsius, then line a rimmed baking sheet with parchment paper and a grill/rack on top. To make cleanup easier, spray the rack with cooking spray.
TOAST BREADCRUMBS: In a large skillet, toast Panko crumbs with butter, lemon zest, and Cajun seasoning for about 5 minutes, or until golden brown, turning regularly. Make sure you don’t burn them. Instead, toast the crumbs in the oven: spread the crumbs on a baking sheet and bake for 5-7 minutes, shaking halfway through, until golden brown.
COAT FISH WITH MAYO, THEN PANKO: In a shallow dish, combine the ingredients for the mayo mixture and brush a thin layer on both sides of the fish. Season one side with a pinch of salt and pepper (skip if cajun seasoning is salty). Then immerse the fish pieces in the crumbs, patting them down to help the crumbs stick to the fish. Place the fish in a single layer on the rack on top of the baking sheet. Any remaining crumbs should be sprinkled over the fish.
BAKE: Depending on the thickness of the fish, bake for 7-10 minutes in the middle rack of the oven. It will take around 10 minutes to cook a fish that is one inch (2.5cm) thick. 7-8 minutes for a half inch. The temperature will be 135 degrees Fahrenheit (57 degrees Celsius) on an instant thermometer. The fish should flake readily and be transparent in appearance (not dry). Serve with lemon wedges

Notes

Haddock (shown), sole, cod, tilapia, flounder, grouper, snapper, artic char, halibut, and walleye are among the fish available.
If you don’t have Cajun seasoning on hand, substitute Old Bay or Jerk seasoning. 1 teaspoon smoked/regular paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, thyme, and cayenne pepper
Optional dipping sauces (1/4 cup/60ml):
- 1/4 cup/60ml mayonnaise, 1/2 tbsp minced capers, 1 tsp Dijon, 1 tsp lemon juice (traditional tartar sauce).
- 1/4 cup/60ml ketchup, 1 tbsp prepared horseradish for the seafood cocktail sauce a squeeze of lemon juice and a sprinkle of Worcestershire sauce are optional.
- sauce with plums
- Mustard with honey
- 2 tsp sriracha + 1/4 cup mayo = Sriracha mayo
- 1/4 cup/60ml mayonnaise + 1/2 tsp minced garlic + 2 tsp lemon juice = lemon garlic mayo

Category: Main
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2
Calories: 395kcal
Sugar: 3g
Sodium: 2114mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 1g
Carbohydrates: 26g
Fiber: 3g
Protein: 42g
Cholesterol: 140mg

Keywords: fish, oven baked, crispy fish