Baked Fish Recipes
Crispy Baked Tilapia
Well-seasoned panko bread crumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor.
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.
Baked Parmesan Tilapia
Parmesan and panko give this quick-and-easy tilapia a deliciously crispy crust.
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.
Baked Flounder with Parmesan Crumbs
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.
Easy Scallion Mayonnaise Baked Salmon
Think of this mayonnaise as a fast, refrigerator-ready version of aioli.
Salt-Baked Whole Fish
Salt-baking fish seals in moisture and seasons at the same time; be sure to discard the skin.
Marcia Kiesel uses pickled cocktail onions to make a fast, tart, crunchy sauce for this succulent salt-baked trout.
Salt-Baked Salmon with Prosecco Butter Sauce
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.
Salt-Baked Branzino with Zucchini Pistou
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.