Ah, the New Year. Don’t we all wish for something lighter to eat after all that holiday indulgence? How about lovely flaky white fish fillets topped with crunchy crumbs with a slight hint of garlic and lime? This dish is never heavy like a fried fish dish might be. It’s a favorite adapted from Cooking Light (here’s the original recipe), which I’ve lightened it up even further by leaving off the melted butter and simply spraying the breadcrumbs with cooking spray to get them to crisp up. I highly recommend Japanese panko crumbs for this – they’re sort of pre-crunchy already – but you can use any breadcrumbs you like. Also, this is seriously easy. Five minutes of prep, and 20 minutes later you are enjoying the crispy crunchiness!
easy, healthy baked fish with crunchy crumbs
Prep time
Cook time
Total time
Equipment: Baking sheet lined with foil, parchment paper, or silpat (to make cleanup easy). Or just spray it with cooking spray.
Author: radish*rose, adapted from Cooking Light
Serves: 2 servings
Ingredients
- 1 lb. white fish fillets (I like to use tilapia)
- 1 T. fresh lime juice (not from the little lime bottle - real lime juice!)
- 1 T. light or vegan mayo
- ⅛ tsp. garlic powder
- ⅛ tsp. ground black pepper
- ½ c. plain breadcrumbs (I recommend Japanese panko)
- Cooking spray (I especially like coconut oil or olive oil cooking spray for this)
- Optional: 2 T. chopped fresh parsley or sliced green onion, for garnish
Method
- Preheat oven to 425 F.
- Place fish on baking sheet lined with foil, parchment paper, or silpat - or simply sprayed with cooking spray.
- In a small bowl, combine lime juice, mayo, garlic powder, and ground pepper. Spread over fish. Sprinkle with bread crumbs. Spray top of bread crumbs with a little cooking spray.
- Bake at 425F for about 20 minutes, or until fish flakes easily with fork. (Adjust baking time according to thickness of fish fillets.)
- Top with fresh parsley or green onion to serve. Enjoy!!
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This is a radish*rose recipe adapted from the source(s) named above. All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe.
