this has been adapted slightly from an america’s test kitchen recipe, and is one of my favorite ways to cook fish. i love to use halibut, but i find since it is breaded, cod works just as well. since the halibut was out of my price range, and the fish guy at the farmers market didn’t have cod, i thought i would try out rock fish. it worked well, but i prefer a fillet that is a bit thicker and flakier.

crunchy breaded oven baked fish

4 (1-1 1/2 inch thick) white fish filets such as halibut, cod, or in this case rock fish, 1/4 to 1/2 lb each

pre-heat oven to 350°.

bread crumbs:

  • 4 slices white sandwich bread, torn up
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 shallot, minced
  • 2 tbsp parsley, minced

process bread, butter and s+p for 8 one second pulses for coarse crumbs. spread on baking sheet and bake for 15 minutes until brown. toss in shallot and parsley and let cool.

increase oven temp to 425°.


  • 2 whole eggs
  • 3 tbsp mayo
  • 2 tsp horseradish
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • 5 tbsp flour

whisk together all ingredients, except flour. add and whisk in flour separately to make batter.

pat fish dry, and sprinkle with s+p on both sides, then:

  1. dredge in flour, and pat off excess
  2. coat completely in batter
  3. pack on bread crumbs

place on a grated baking sheet.

bake for about 18-22 minutes or it registers 140° with a quick read thermometer. serve with tartar sauce recipe below.

tartar sauce:

  • 3/4 cup mayo
  • 2 tbsp capers, minced
  • 2 tbsp sweet pickled relish
  • 1 shallot, minced
  • 2 tsp sherry vinegar
  • 1/2 tsp pepper