Ingredients:

  • 2 (6-ounce/170g) white fish fillets (cod, haddock, or snapper), skin-on or skin-off
  • 1 tablespoon olive oil (plus extra for greasing)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons breadcrumbs (panko preferred for extra crispness)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1 clove garlic, minced
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line with foil/parchment paper.
  2. In a small bowl, combine breadcrumbs, parsley, dill, chives, Parmesan (if using), minced garlic, lemon zest, lemon juice, olive oil, and red pepper flakes (if using). Mix well.
  3. Pat the fish fillets dry with paper towels. Brush both sides with olive oil. Season with salt and pepper.
  4. Place the fish fillets on the prepared baking sheet. Evenly spread the lemon-herb mixture over the top of each fillet, pressing lightly to adhere.
  5. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. Check for doneness using a fork, or by measuring the internal temperature (145°F/63°C).
  6. Let the fish rest for a minute or two before serving.