Crispy Herb-Crusted Baked Fish Fillets
Indulge in the exquisite flavors of Crispy Herb-Crusted Baked Fish Fillets, a healthier alternative to traditional fried fish. This delicious recipe brings out the best of fresh fish fillets with a perfectly seasoned cornflake crumb coating that transforms into a delightful crunch while baking. Enhanced with zesty lemon and aromatic herbs, this dish is not only low in carbs but also bursting with flavor. Perfect for a weeknight dinner or a special occasion, serve it with lemon wedges for a bright and refreshing finish. Experience a guilt-free indulgence that you can easily share with family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fish fillets
2 lbs (Rinsed and patted dry)
Lemon juice
1 tablespoon (Freshly squeezed)
Skim milk or buttermilk
1/4 cup (Choose skim or 1% fat buttermilk)
Hot pepper sauce
2 drops (To taste)
Garlic
1 teaspoon (Fresh, minced)
White pepper
1/4 teaspoon (Ground)
Salt
1/4 teaspoon (To taste)
Onion powder
1/4 teaspoon (Ground)
Corn flakes
1/2 cup (Crumble into small pieces or use regular breadcrumbs)
Vegetable oil
1 tablespoon (For greasing the baking dish)
Lemon
1 (Fresh, cut into wedges)
Instructions
1
Preheat your oven to 475°F (245°C), ensuring it's hot enough to achieve a crispy texture.
2
Rinse the fish fillets under cold water, then gently wipe them with fresh lemon juice and pat them dry with paper towels.
3
In a mixing bowl, whisk together the skim milk (or buttermilk), hot pepper sauce, and minced garlic until combined.
4
On a separate plate, mix the crumbled cornflakes (or breadcrumbs) with ground white pepper, salt, and onion powder for an extra flavor kick.
5
Briefly immerse each fillet in the milk mixture, coating it evenly to allow the crumbs to stick.
6
Remove the fillets one at a time and press them firmly into the seasoned crumbs, coating both sides generously.
7
Set the coated fillets aside for a few minutes to let the coating adhere.
8
Lightly grease a shallow baking dish with vegetable oil, then arrange the coated fillets in a single layer.
9
Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes, or until the fish is golden and cooked through, without the need to turn.
10
Once done, cut the fish into 6 even pieces and serve immediately, accompanied by fresh lemon wedges for a zesty finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main appeal of Crispy Herb-Crusted Baked Fish Fillets?
This dish is a healthier, low-carb alternative to traditional fried fish that maintains a delightful crunch and vibrant herb flavor.
What oven temperature is required for this fish recipe?
Preheat your oven to 475°F (245°C) to ensure the fish achieves a crispy texture.
How should I prepare the fish fillets before coating them?
Rinse the fillets under cold water, wipe them with fresh lemon juice, and pat them dry with paper towels.
What can I use instead of skim milk for the liquid mixture?
You can use 1% fat buttermilk as an alternative to skim milk.
How do I create the crispy coating for the fish?
Mix crumbled cornflakes or breadcrumbs with ground white pepper, salt, and onion powder.
How long should the fish bake in the oven?
Bake the fillets for 20 minutes on the middle rack until they are golden and cooked through.
Do I need to flip the fish fillets while they are baking?
No, the fish is baked for 20 minutes without the need to turn it.
What ingredients are used to flavor the liquid dip?
The liquid dip consists of milk or buttermilk, hot pepper sauce, and minced garlic.
How much fish is required for this recipe?
The recipe calls for 2 lbs of fish fillets.
What is the serving suggestion for this dish?
Serve the fish immediately after cutting into 6 pieces, accompanied by fresh lemon wedges.
Is this recipe suitable for a low-carb diet?
Yes, the recipe is specifically described as being low in carbs.
Can I use breadcrumbs instead of cornflakes?
Yes, regular breadcrumbs can be substituted for the crumbled cornflakes.
How much garlic is included in the recipe?
The recipe uses 1 teaspoon of fresh, minced garlic.
What type of baking dish should I use?
Use a shallow baking dish lightly greased with vegetable oil.
How many drops of hot pepper sauce are recommended?
The recipe suggests starting with 2 drops, or adjusting to taste.
What is the purpose of letting the fillets sit after coating?
Setting them aside for a few minutes allows the crumb coating to adhere better to the fish.
How many pieces does the final recipe yield?
The 2 lbs of fish should be cut into 6 even pieces for serving.
What spices are mixed into the crumb coating?
The coating is seasoned with ground white pepper, salt, and onion powder.
What type of oil is used for greasing the pan?
One tablespoon of vegetable oil is used to grease the baking dish.
What kind of pepper is specifically mentioned for the seasoning?
Ground white pepper is used for an extra flavor kick in the crumb mixture.
Is the fish rinsed before cooking?
Yes, it is rinsed under cold water as part of the initial preparation.
How much lemon juice is used in the preparation step?
One tablespoon of freshly squeezed lemon juice is used to wipe the fillets.
On which oven rack should the fish be baked?
The fish should be placed on the middle rack of the preheated oven.
What is the volume of cornflakes needed?
The recipe requires 1/2 cup of crumbled cornflakes.
Can this recipe be served for special occasions?
Yes, it is described as being perfect for both weeknight dinners and special occasions.
How do I ensure the coating is generous on the fish?
Press the fillets firmly into the seasoned crumbs to coat both sides generously.
What amount of onion powder is used?
The recipe calls for 1/4 teaspoon of ground onion powder.
Does the recipe include fresh lemon?
Yes, it includes one fresh lemon cut into wedges for serving.
How much milk or buttermilk is used for the dipping liquid?
You will need 1/4 cup of skim milk or buttermilk.
What are the common tags for this recipe?
Common tags include oven-fried fish, low carb, healthy dinner, and seafood recipe.