Crispy White Fish with Lemon Herb Crust and Garlic Green Beans

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

430

White fish is a blank canvas that transforms beautifully with the right seasoning and texture — and this recipe makes the most of that potential. Light, flaky fillets are coated in a zesty, herbed breadcrumb crust that bakes up golden and crispy without any need for frying.

A sprinkle of Parmesan adds a savoury edge, while fresh parsley and lemon zest keep things bright and balanced. Paired with garlicky sautéed green beans, this meal is the perfect combination of comfort and clean eating.

Ideal for busy weeknights or lighter weekend meals, this dish comes together in under 30 minutes and tastes far more impressive than the effort it requires. You can use any firm white fish — cod, halibut, haddock, or pollock all work well — and it’s easily adaptable to your spice rack or herb garden.

Serve it with lemon wedges and perhaps a glass of crisp white wine, and you’ve got a meal that’s as nourishing as it is elegant.

Image of Crispy White Fish with Lemon Herb Crust and Garlic Green Beans

Ingredients

For the fish

4 fillets of white fish (cod, haddock, halibut – about 150g/5 oz each)
Salt and black pepper, to taste
1/2 cup all-purpose flour
1 cup breadcrumbs (panko or regular)
2 tablespoons grated Parmesan cheese
Zest of 1 lemon
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil

For the garlic green beans

300g (10 oz) green beans, trimmed
1 tablespoon olive oil
2 garlic cloves, sliced thin
Salt and pepper, to taste

Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment.
Season the fish fillets with salt and pepper. Prepare three bowls: one with flour, one with beaten egg, and one with a mixture of breadcrumbs, Parmesan, lemon zest, and parsley.
Dredge each fillet in flour, dip in egg, then coat with the breadcrumb mixture.
Place fish on the tray and drizzle with olive oil. Bake for 12–15 minutes or until golden and flaky.
While fish bakes, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds, then add green beans. Sauté for 4–5 minutes until just tender. Season and serve.
Plate the fish with green beans on the side and lemon wedges if desired.

Nutrition

Serving Size: 1
per serving: Calories; 430

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Saturated Fat: 5 grams; 25%
Cholesterol: 85 milligrams; 28%
Sodium: 420 milligrams; 18%
Carbs: 28 grams; 10%
Protein: 35 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

Tips for Cooking White Fish Perfectly

Pat fillets dry before breading to help coating stick.
Use panko for an extra-crunchy crust.
Add lemon zest to the breadcrumbs for fresh flavour.
Don’t overbake — fish is done when it flakes easily with a fork.
Drizzle with olive oil before baking for crispness.
Use a wire rack on your tray to keep crust from going soggy.
Fresh herbs like parsley or dill brighten the flavor.
Preheat the oven fully for even cooking.
Let fish rest 1 minute before serving to set crust.
Pair with a bright veggie side to balance richness.

Serve It With Suggestions

Steamed or roasted asparagus
Couscous or wild rice
Lemon herb quinoa
Mashed cauliflower or light mashed potatoes
Garden salad with vinaigrette
Grilled corn on the cob
Tzatziki or herbed yogurt sauce
Blistered cherry tomatoes
A glass of Sauvignon Blanc or dry Riesling
Crusty bread with olive oil

FAQ's

Q: What kind of white fish is best?
A: Cod, halibut, haddock, or pollock are ideal — firm and mild.

Q: Can I make this gluten-free?
A: Yes — use gluten-free flour and breadcrumbs.

Q: Can I fry instead of bake?
A: You can pan-fry with a little oil, but baking is lighter and less messy.

Q: How do I keep the coating from falling off?
A: Press the breadcrumbs firmly into the fillets and avoid flipping mid-bake.

Q: Can I prepare this ahead?
A: You can bread the fish and refrigerate it for up to 4 hours before baking.

Q: Is this kid-friendly?
A: Absolutely — it’s mild, crispy, and great for picky eaters.

Q: Can I use frozen fish?
A: Yes — thaw completely and pat dry before breading.

Q: What can I use instead of Parmesan?
A: Grana Padano, pecorino, or nutritional yeast (for dairy-free).

Q: Can I use dried herbs?
A: Yes — substitute 1/3 the amount of fresh herbs with dried.

Q: How do I reheat leftovers?
A: Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

Back to blog

Item added to your cart

Crispy White Fish with Lemon Herb Crust and Garlic Green Beans