Ingredients Seafood Fish Baked Fish Recipes By Food & Wine Editors Updated on December 20, 2016 Share Tweet Pin Email Trending Videos Photo: © Chris Court Whether a fan of salmon, branzino, tilapia or sea bass, we've got you covered with these baked fish recipes. 01 of 10 Crispy Baked Tilapia Well-seasoned panko bread crumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor. Easy 5-Ingredient Tilapia Go to Recipe 02 of 10 Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetables bake in their packets, they render a delicious broth that is then poured over the fish at serving time. Whole Roasted Sea Bass with Potatoes and Olives Go to Recipe 03 of 10 Baked Parmesan Tilapia © Kristen Stevens Parmesan and panko give this quick-and-easy tilapia a deliciously crispy crust. Healthy Tilapia Tacos with Creamy Cucumber Sauce Go to Recipe 04 of 10 Casserole-Baked Halibut with Leeks and Carrots "Halibut is one fish that roasts up really nicely," says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil. Roasted Halibut with Vegetables en Papillote Go to Recipe 05 of 10 Baked Flounder with Parmesan Crumbs © James Merrell Delicious baked flounder is one of the best fast fish recipes you can have in your repertoire. Chef Nigel Slater adds freshly grated Parmesan to the breadcrumbs to form a tasty buttery topping for the flaky white fish, which cooks in just 15 minutes. Flounder with Herbed Couscous Go to Recipe 06 of 10 Easy Scallion Mayonnaise Baked Salmon © Ian Knauer Think of this mayonnaise as a fast, refrigerator-ready version of aioli. Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes Go to Recipe 07 of 10 Salt-Baked Whole Fish Salt-baking fish seals in moisture and seasons at the same time; be sure to discard the skin. Whole Grilled Fish with Crispy Garlic and Red Chiles Go to Recipe 08 of 10 Salt-Baked Trout © John Kernick Marcia Kiesel uses pickled cocktail onions to make a fast, tart, crunchy sauce for this succulent salt-baked trout. Smoked-Trout-and-Caper-Cream-Cheese Toasts Go to Recipe 09 of 10 Salt-Baked Salmon with Prosecco Butter Sauce © FRANCES JANISCH This recipe calls for a salmon roast--a large chunk cut from the widest end of the fish (right behind the head). You will need to special-order it from your fishmonger. This very flavorful part of the fish comes with skin and bones, which keep the salmon moist as it bakes inside its protective crust of salt mixed with egg white. When you pack the salmon in the salt, be sure to note where the thickest part of the fish is, so you will know where to insert the thermometer through the salt crust to test for doneness. Chimichurri Baked Salmon Go to Recipe 10 of 10 Salt-Baked Branzino with Zucchini Pistou © Chris Court Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou–Provence's version of pesto–and lemony cherry tomatoes. Grilled Branzino with Skordalia and Ladolemono Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit