Description

Crispy baked parmesan crusted fish with a garlicky lemon breadcrumb crust, served over buttery lemon orzo. An easy 20-minute family dinner that works with any flaky white fish — cod, snapper, or flounder.

Ingredients

Scale

For the fish:

2 (6 oz) fillets white fish (cod, snapper, flounder, tilapia, or halibut)

1 tablespoon olive oil, for brushing

Salt and pepper

1 cup breadcrumbs

1/2 cup freshly grated parmesan

3 tablespoons chopped fresh parsley

3 garlic cloves

Zest of 1 lemon

4 tablespoons (1/2 stick) butter

1 lemon, thinly sliced

Lemon juice, for finishing

For the lemony orzo:

1 cup orzo

2 cups chicken stock

1 tablespoon butter

1 tablespoon olive oil

1/4 cup freshly grated parmesan

Juice of 1 large lemon

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Instructions

Heat the oven to 400°F. Line a sheet pan with parchment, place the fish on it, brush with olive oil, and season with salt and pepper. In a small food processor, pulse the breadcrumbs, parmesan, parsley, garlic, and lemon zest until combined.
Press the crust mixture firmly onto the top of each fillet.
Cut the butter into small squares and dot over the crust, then layer thin lemon slices on top.
Bake for 18 to 20 minutes, until the fish flakes easily and reaches 145°F. Broil 1 to 2 minutes for a golden crust, if desired.
Meanwhile, cook the orzo in the chicken stock until tender, then drain. Stir in the butter, olive oil, parmesan, and the juice of 1 large lemon.
Squeeze fresh lemon over the fish. Serve over the lemony orzo, spooning the pan juices on top.

Notes

Use any flaky white fish — cod, snapper, flounder, tilapia, or halibut. For an extra-crunchy crust, swap the breadcrumbs for panko. Press the crust on firmly and brush the fish with oil first so it grips and turns golden.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 fillet with orzo