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Crispy Baked Fish With Lemon Herb Sauce - Simple, Bright, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds white fish fillets (cod, haddock, pollock, halibut, or tilapia), about 4 fillets
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan (optional but recommended)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lemon (zest for crust; juice for sauce)
  • 2 tablespoons unsalted butter
  • 1 small garlic clove, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill or chives, finely chopped (optional but great)
  • 2 tablespoons capers, drained (optional)
  • 2–3 tablespoons water or low-sodium broth (to loosen the sauce)
  • Lemon wedges, for serving

Method
 

  1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil it.
  2. Pat the fish dry. Dry fish = crisp crust. Season both sides lightly with salt and pepper.
  3. Make the topping: In a bowl, mix panko, Parmesan, garlic powder, onion powder, paprika, 1/2 teaspoon salt, black pepper, lemon zest, and 2 tablespoons olive oil. Toss until the crumbs feel slightly damp and evenly coated.
  4. Coat the fish: Arrange fillets on the pan. Press a generous layer of the crumb mixture on top of each piece, from edge to edge. Drizzle lightly with olive oil for extra crunch.
  5. Bake for 10–12 minutes, depending on thickness. The fish should flake easily and reach an internal temperature of 145°F (63°C). If the crumbs aren’t golden, switch to broil for 1–2 minutes, watching closely.
  6. Make the sauce while the fish bakes: In a small skillet, melt butter over medium-low heat. Add the minced garlic and cook 30 seconds until fragrant. Stir in lemon juice, parsley, dill or chives (if using), capers, and 2 tablespoons water or broth. Simmer 30–60 seconds to meld. Taste and adjust salt and lemon.
  7. Serve: Spoon the warm lemon herb sauce over the crispy fish. Finish with extra parsley and lemon wedges on the side.