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Broiled Fish with Herb Crust

Fresh white fish fillets broiled until just cooked through, topped with a golden crust of fresh herbs, garlic, and breadcrumbs. A quick, elegant North African-inspired preparation highlighting the natural flavors of the sea.

27 minEasyServes 4320 cal/serving

North AfricanDinnerOvenStandard

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Ingredients

  • 1.5 lbs white fish fillets (halibut, sea bass, or cod)
  • 1/2 cup panko breadcrumbs
  • 4 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh dill, chopped
  • 2 garlic cloves, minced
  • 1 tsp lemon zest
  • 3 tbsp butter, softened
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 lemon lemon, cut into wedges

Instructions

  1. 1

    Preheat the broiler to high. Line a broiler pan or baking sheet with foil.

  2. 2

    Pat 1.5 lbs white fish fillets (halibut, sea bass, or cod) dry and place on the prepared pan. Drizzle lightly with 2 tsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.

  3. 3

    In a small bowl, mix together 1/2 cup panko breadcrumbs, 4 tbsp finely chopped fresh parsley, 2 tbsp chopped fresh dill, 2 minced garlic cloves, and 1 tsp lemon zest.

  4. 4

    Mix in 3 tbsp softened butter until the mixture is evenly moistened and crumbly.

  5. 5

    Divide the herb-breadcrumb mixture evenly among the fish fillets, pressing gently to adhere.

  6. 6

    Broil for 10-12 minutes, watching carefully, until the fish is cooked through (opaque throughout, flakes easily with a fork) and the crust is golden brown.

  7. 7

    Serve immediately with 1 lemon cut into wedges lemon on the side.

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Questions

What is Broiled Fish with Herb Crust?

Fresh white fish fillets broiled until just cooked through, topped with a golden crust of fresh herbs, garlic, and breadcrumbs. A quick, elegant North African-inspired preparation highlighting the natural flavors of the sea. This reference files it under North African dinner: made in the oven, rated easy and about 27 minutes start to finish.

Why pat it dry first in Broiled Fish with Herb Crust?

Step 2 reads: "Pat 1.5 lbs white fish fillets (halibut, sea bass, or cod) dry and place on the prepared pan." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of panko in Broiled Fish with Herb Crust?

The entry for Broiled Fish with Herb Crust calls for 1/2 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use a different white fish instead of the fish fillets in Broiled Fish with Herb Crust?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Broiled Fish with Herb Crust uses 1.5 lbs white fish fillets (halibut, sea bass, or cod).

Can I make Broiled Fish with Herb Crust dairy-free?

Yes. The dairy in Broiled Fish with Herb Crust is 3 tbsp butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Broiled Fish with Herb Crust contain fish?

Yes: 1.5 lbs white fish fillets (halibut, sea bass, or cod). The full allergen list for this entry is gluten, dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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