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:
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perfectly cooked juicy fish
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crunchy golden garlicky parmesan crumb (it’s so delicious, you’ll want to eat it straight out of the bowl!)
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no stove mess
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wholesome, made from scratch
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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!!
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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!
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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;
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Press fish into crumb mixture;
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Marvel at how it sticks on perfectly!
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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;
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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:
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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
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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:
karen says
oh no-my whole family hates mustard 🙁 what can i use as a substitute?
Nagi says
Hi Karen! Mayo 🙂 Just added a note in the recipe! N x
Lizzie says
My mouth is watering just reading this! Just wondering if anyone has tried this on their kids?
Libby says
Would this work for chicken too?
Nagi says
Hi Libby! It sure does 🙂 I have an Emergency Schnitzel I make this way using horizontally halved chicken breast! N x
India says
What kind of fish did you use ?
Can I use tilapia ?
Mary says
Love your recipes and am keen to try this one! However, my husband hates mustard, so is there anything that I could substitute for this?
Nagi says
Hi Mary! There sure is – mayo 🙂 Mustard is lower fat but mayo is actually tastier!! I’ll pop that in a note in the recipe 🙂 N xx
Jill says
Made this tonight it was so delicious used fresh Halibut filet. Your recipes are amazing always my go to site Thankyou from a Canadian fan🇨🇦
Nagi says
Glad you enjoyed it Jill! Nice and easy, isn’t it? 🙂 N xx
Leah says
I’ve been craving fish so bad as of late…I’m giving in today! Perfect timing :-).
Love the photo! It made me laugh out loud…scared my cats! 😀 😀
Nagi says
I forgot what that photo was and it scared ME for a moment there too! 😂
Athena Lee says
Hi Nagi,
This looks yum! Can I use sockeye salmon for this recipe?
Nagi says
Absolutely! This method literally works for ANY type of fish! N xx
Dee says
Hi Nagi 🙂
Love your site & recipes! May I please request that you include a few diabetes-friendly recipes in the future? Thank you!!
Jeanette says
I made this recipe .. This is the best one yet. I try different fish recipes & this is the best yet. It’s my go to now.
Shanna-kaye Needham says
Hello Nagi, could I use snapper for this dish ?
Nagi says
Hi Shanna-kaye – For sure! -Nx
Colin McGee says
Delicious!
Nagi says
Awesome Colin ☺️
Ellyn says
Great recipe. Thanks for sharing.
Christine says
Hi Nagi
Great recipe and very tasty crumb.
I am having trouble keeping crumb on the bottom of the fish. Any suggestions welcome.
Nagi says
Hi Christine, any excess moisture in the fish can cause it to fall off. Make sure to pat the fish dry with paper towel before coating ❤️
Linda says
Made this dish last night for dinner. we are eating more fish now so always looking for new recipes.
This was amazing. Tasted delicious. Definitely a keeper.
Nagi says
I’m so pleased you enjoyed this Linda! Thanks for taking the time to leave feedback! N x ❤️
Diane Carpenter says
What is a side Of rocket with lemon and a drizzle of olive oil?
Nagi says
Hi Diane! It’s called Arugula in America 🙂
Tonya says
Made tonight for dinner. Extremely easy. Used thawed tilapia. I should have also added more salt. After doing the quick pan fry, I used my air fryer to finish the filets at 400°, placing them just under the heating element where they toasted nicely.
In fry pan, I deglazed the pan in a balsamic vinaigrette, steam-frying fresh asparagus with salt/pepper and topping salad greens with tomatoes and remaining parmesan topping.
Kate H. says
This was super easy, and my partner really liked it. Maybe I didn’t use enough mustard or the fact that I rarely salt anything, but it just a little bland. I will be making it again, and maybe trying a little salt, and more garlicI also used a combination of Italan cheeses–mozzarella, Romano, asiago, and parmesan. I like the tip about using the olive oil in the crumb mixture–it made it adhere to the fish very well.
Nagi says
Hi Kate! Salt definitely reqquired for this one! 🙂 N xx
claudia says
so you just take the frying pan from the stovetop and put it in the preheated grill?
Nagi says
Yup!
Renee says
Made with cod & italian bread crumbs. Delish!
Nagi says
That’s wonderful to hear Renee! Thank you for letting me know you enjoyed this – N x ❤️
Taylor says
This sounds fabulous. I would like to make it for supper tonight but only have frozen fillets. If I’m using frozen, I need to thaw it first?
Nagi says
yes please, and pat dry 🙂