10 minute, insanely EASY Fish Recipe with high returns for very minimal effort! This Parmesan Crumbed Fish has a crunchy golden garlicky crumb – and guess what? NO MESSY DREDGING.
Bonus: Super healthy fish recipe, clocking in at at just 260 calories per serving!
EASY Fish recipe!
I love a good crispy Pan Fried Fish, and sure it only takes 7 minutes to make but we all have those days when we just can’t deal with flour dusting and stove-top oil splatter. Right??
So this Parmesan Crusted Fish is a recipe that I came up with in my former corporate days. I called it an Emergency Fish recipe because it’s one of the most effortless fish dinners I know – if not THE most effortless – with high returns for very small effort and the added bonus that it’s healthy.
For 3 minutes of your time, this is what I can give you:
perfectly cooked juicy fish
crunchy golden garlicky parmesan crumb (it’s so delicious, you’ll want to eat it straight out of the bowl!)
no stove mess
wholesome, made from scratch
a fish dinner that’s incredibly quick ‘n easy yet makes no sacrifices on the deliciousness factor!
The way I cook this fish is a little unorthodox – but it’s a highly effective, no fail method!
My emergency Easy Fish Recipe: how to make it
Once you see how I make this, you’ll understand why it’s my Emergency Fish recipe!!
Parmesan Crumb – Shove a couple of garlic cloves through a garlic crusher, mix with store bought grated parmesan (the sandy type), breadcrumbs, salt, pepper and swish of oil. Parsley is totally optional here!
Mustard “glue” – Spread mustard on the fish, just like buttering toast! The mustard is our glue for the crumb (avoid messy dredging in egg) as well as adding some flavour;
Press fish into crumb mixture;
Marvel at how it sticks on perfectly!
Lay into PREHEATED skillet and pop under broiler/grill OR bake it- preheating the skillet cooks the fish on the underside while the heat elements cook it from the top and makes the crumb beautifully golden;
5 minutes later, marvel (again!) at how beautifully golden the crumb is and how perfectly the fish is cooked!
What you need
And here’s what you need for my Emergency Easy Fish recipe.
Parsley is optional! And any fish will work here, though anything thicker than 2cm / 4/5″ thick should be cooked in the oven rather than using the broiler/grill (directions in recipe).
Super fast fish recipe
This fish recipe can be cooked in under the grill/broiler OR in the oven, but my preferred method is using the boiler for 2 reasons:
it’s faster – a 2 cm / 4/5″ thicken white fish fillet will cook in 5 – 6 minute flat., about half the time it takes in the oven; and
the closer contact to the heat source makes the crumb wonderfully golden without overcooking the fish. If you use the oven, you can either flick the broiler on at the end, or if you want a really golden crumb, use my method to toast the breadcrumbs in the oven before crumbing the fish, like I do for my baked Homemade Filet-O-Fish.
What to serve with Parmesan Crumbed Fish
This fish is pictured in post served over Creamy Mashed Cauliflower because I had it on hand (loving having a tub of it on standby!) but in my corporate days, this Garlic White Bean Mash In A Flash was a regular.
But honestly, for a quick meal, toast up some bread, grab a handful of leafy greens, drizzle with oil and lemon juice, pinch of salt and pepper – and voila!
Dinner. On the table in 10 minutes! – Nagi x
More fish recipes
Watch how to make it
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Healthy Parmesan Garlic Crumbed Fish
Ingredients
- 2 firm white fish fillets (about 5 oz / 150g each), skin off, at room temperature
- 2 tbsp dijon mustard (sub mayo)
- Olive oil spray
- Salt and pepper
Crumb
- 1/2 cup panko breadcrumbs
- 1 tbsp parsley , finely chopped
- 1/3 cup (30g) parmesan , finely grated
- 1 garlic clove , minced
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Preheat grill / broiler on high.
- Combine the Crumb ingredients and mix well to combine.
- Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
- Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
- Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
- Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 – 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
- Oven option: bake at 220C/390F for 10 – 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
- Serve immediately with lemon wedges!
Recipe Notes:
Nutrition Information:
Originally published July 2014. Updated with new photos, new writing, brand new video and most importantly, Life of Dozer section added!
Life of Dozer
When you close the door on Dozer:
Delicious and so easy to make.
Yes Beth!! I am happy that you liked it! N x
I just made this using some ocean trout. I am blown away how gorgeous this is. I will be making this way more often. So fast and simple, a favourite for sure!!
Yippee!!! I’m glad you enjoyed it Kylie! N x
I cooked this tonight with Orange Roughy, so quick and easy. I thought the mustard might taste a bit strong but it was delicious. Definitely a make again recipe.
This looks tasty. We are for sure going to try this out.
Delicious,quick,easy and healthy.
Just WOW! I will be using this recepi a lot, didn´t change a thing and served it with steamed broccoli, rice and cheesy onion rings (random I know) oh and lemon wedges, I´m not very good at making food look nice but this time it was almost restaurant style. Going to email my mum this recepi, they live in Iceland right next to the sea and get fresh fish every day. Thanks for all your fab recepis. Rakel x
I made this tonight as I was gifted some fresh Kahawai. I didn’t have parmesan but used grated tasty cheese and sprinkled the crumb mixture then cheese on top of the mustard smeared fillets I placed in a baking dish then baked in the oven. It was delicious! Will be a regular meal in my home from now on.
Cooked this tonight with Barramundi. Really tasty and easy. Even better was no splatter on stovetop which was a winner. I used fresh Parmesan which I always have.
Definately keeper. Thanks again Nagi
Would Pollock work for this? I am just now trying to like fish and it’ll be my first time cooking it. TIA!!!
This is seriously delicious and so easy to make! I have coeliac disease so I made the recipe with gluten free bread crumbs. I don’t love parsley so I substituted this with a sprinkle of paprika and onion powder.
Hi Nagi, I just found this recipe while searching for an easy crumbed fish- do you think it would be just as good to pan fry it only? It looks delicious but I was going to use it for a camping dinner then realised it says to oven bake at the end 🤦🏻♀️
Thanks!
My daughter who even turns her nose up at snapper will readily eat this recipe, a family favourite!
Hi Nagi, will be trying this tomorrow 🙂 I love mustard, but my husband hates it with a passion – is there anything else I could use for the “glue” for his?
Thanks heaps!
I’ve also used yoghurt if you want to keep it healthy.
Hi Ashley, just sub with mayonnaise and that will glue it on 🙂 N x
Yes, my boyfriend hates mustard, too, and mayo works well as a substitute “glue.”
Delish Naji Thanks
Delicious! Super easy. Super tasty. A big hit with the whole family. Thank you Nagi 🙂
ps – I’m Canadian – couldn’t decide whether to use dijon or mayo – decided on the Canadian solution – a “compromise” and used half and half LOL. Delicious!
Lovely recipe. Quick easy tasy and childproof
By the way I just used sourdough and wacked all the ingredients whole jn the food processor until a crumb formed. I didn’t grate anything or chop anything up. I prefer fresh bread to panko personally so hence why I did it this way. Such a lovely recipe Nagi
Well Nagi, just tried this; that was delicious. You have great recipes !
Love, love , love this recipe. Bought some barramundi for dinner, had some panko crumbs in the cabinet and this came up when I Googled. Will definitely be a favourite for a quick Friday night meal.
May I know what fish would you recommend?
Hi Janice, I mention in the recipe that I made this using perch fillets (skin off) but you can use any firm white fish fillets! N x
I made this with fresh haddock fillets cut into two pieces. I’ll try it next time with mayo instead of mustard for a change, but I can’t see myself cooking fish any other way now. As recommended, they went into a hot ovenproof frying pan then straight under a grill set to 220C for five minutes and they were perfect. I always overcook fish, but these were perfectly moist and flaky. I cant believe how quickly they cooked. Another great recipes, thanks.