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traditional baked, n.e. style whitefish

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I have made New England style fish w/ the usual Ritz cracker/butter crumb mix & love it but wanted the fresh fish flavor to be more pronounced. So I added the 2 breadcrumbs and herbs and voila...perfect. Easy, quick and buttery delicious! Great served w/ rice pilaf and fresh green beans.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For traditional baked, n.e. style whitefish

  • 1-1/2 lb
    fresh white fish, like haddock, cod or tilapia
  • 1/2 c
    italian-style breadcrumbs
  • 1/2 c
    plain panko breadcrumbs
  • 6 Tbsp
    melted butter
  • sea salt & white & blk peppers to taste
  • 1/4 c
    fresh chopped parsley
  • 1/4 tsp
    grated lemon rind
  • splash
    lemon juice
  • 1 tsp
    dried oregano
  • 1 tsp
    dried chives
  • 1 Tbsp
    fresh chopped parsley for garnish

How To Make traditional baked, n.e. style whitefish

  • 1
    Heat oven to 350. Place 1 tbsp melted butter in a medium sized baking dish, large enough for fish w/ out overcrowding. Spread butter to coat the baking dish.
  • 2
    In medium sized bowl, combine remaining butter, Italian style breadcrumbs and panko crumbs, mix to combine. Add lemon rind, 1/4 cup parsley, oregano, chives, salt and both peppers, to taste, mix again.
  • 3
    Lightly salt and pepper both sides of fish. Place fish in buttered baking dish, evenly spread crumb mix over top of fish. Bake about 15 mins, or until fish flakes easily w/ a fork. Sprinkle w/ a little lemon juice and garnish w/ parsley.
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