Main course · French
Oven‑Baked Breaded Fish Fillets
40 min4 servingsEasy
Homemade breaded fish, without the frying and without the guilt. Whiting, cod or whatever's fresh at your fishmonger: a golden, crispy crust straight from the oven, ready in 40 minutes. Way better than frozen fillets and honestly no harder to make.
Equipment needed
- Oven
- Baking dish
- Mixing bowl
- Flat plate
Allergens
EggsGlutenFish
Nutrition facts
- Calories
- 194 kcal
- Protein
- 15.6 g
- Carbs
- 13.6 g
- Fat
- 8.2 g
- Fibre
- 0.6 g
- Sodium
- 202 mg
Method
- 1Preheat the oven to 200°C (390°F) (fan setting). Beat the egg in a deep plate, season with salt and pepper. Spread the breadcrumbs on a large flat plate. Generously oil an ovenproof dish.💡 The whyFan mode is essential for even cooking and a properly crispy crust.
- 2Dip each fillet first in the beaten egg, then in the breadcrumbs, making sure to coat it well on all sides. Press gently so the breadcrumbs stick.💡 The whyFor an even thicker crust, dip the fillet in the breadcrumbs a second time after the first coating.