Lemon crunch fish fillets


  • 1/3 cup seasoned dry bread crumbs
  • 3/4 teaspoon dried dill weed
  • 3/4 teaspoon lemon pepper
  • 4 teaspoons extra virgin olive oil
  • 1 pound fish fillets, thawed if frozen
  • 1 teaspoon grated lemon peel, optional
  • Parsley, optional


  1. Heat oven to 375F. Lightly grease small baking sheet or shallow baking dish with additional olive oil; set aside.
  2. In small bowl, mix bread crumbs, 1/2 teaspoon dill and 1/4 teaspoon lemon pepper. Drizzle with 2 teaspoons olive oil and mix well until moistened. Set aside.
  3. Pat fish dry with paper towel; place on baking sheet. Brush fillets with remaining 2 teaspoons olive oil; sprinkle with lemon peel if desired, remaining 1/2 teaspoon lemon pepper and remaining 1/4 teaspoon dill weed
  4. Top evenly with crumb mixture, pressing lightly to adhere.
  5. Bake 18-22 minutes or until fish flakes easily in center. Garnish with chopped fresh parsley if desired. Enjoy!

Servings: 4
Prep time: 6 minutes
Cook time: 18 minutes

Nutrition facts (per serving)
Calories 180
Total fat 6 g
Cholesterol 50 mg
Sodium 480 mg
Total Carbs 10 g
Protein 22 g
Calcium 4 percent
Vitamin C 2 percent
Iron 6 percent


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