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OVEN-FRIED FISH FILLETS
4 servings

These flavorful fillets are quick to whip up on a weeknight and can be made with inexpensive white fish.

Position a rack in the upper third of the oven. Preheat the oven to 500°F. Lightly oil a baking sheet. Have ready:

  • 1½ pounds cod, bluefish, grouper, or other flaky white fish fillets, patted dry

Place in a shallow bowl:

  • ½ cup milk or buttermilk

Mix together in a second shallow bowl:

  • 1 cup dry bread crumbs or panko
  • ½ cup finely grated Parmesan (2 ounces)
  • 1 teaspoon sweet paprika or smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Dip the fish fillets in the milk, then coat with the bread crumb mixture, patting to make the crumbs adhere. Place the fillets on the baking sheet and drizzle over them:

  • 2 tablespoons olive oil or melted butter

Roast for 8 to 12 minutes, depending on the thickness of the fillets. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Serve hot with:

Fish