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Crispy Baked Fish Fillets With Lemon – Perfect Kosher Dinner

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These baked fish fillets have a crunchy coating of matzo meal and panko, so you get the crispness of fried fish without the mess. They’re seasoned with garlic powder and paprika and served with plenty of lemon.

The Double Coating

Matzo meal gives a fine, even base that sticks well to the fish, and panko on top adds extra crunch. Dredge the fillets in flour, dip them in egg, then press them into the crumb mixture. For the crispiest results, preheat the baking sheet for 2 to 3 minutes before adding the fish, and drizzle the tops with olive oil. Fillets about an inch thick work best.

Kosher Notes

This dish is pareve. Cod, halibut and tilapia are all kosher fish. For Passover, replace the panko and flour with more matzo meal or potato starch, and use kosher-for-Passover products. If you serve fish at a meat meal, keep it as a separate course.

Serving

It’s a good Shabbat lunch or weeknight dinner with roasted vegetables or a salad. Leftovers keep for 2 days, though the coating softens.

Crispy Baked Fish Fillets With Lemon – Perfect Kosher Dinner
This crispy baked fish combines matzo meal and panko for the ultimate crunchy coating that stays crisp. No frying required!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets cod, halibut, or tilapia, about 6 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1/2 cup matzo meal
  • 1/2 cup panko breadcrumbs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • 1 lemon cut into wedges
  • 2 tbsp fresh parsley chopped, for garnish

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Method
 

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly spray with cooking spray.
  2. Pat the fish fillets completely dry with paper towels. Season both sides with a pinch of salt and pepper.
  3. Set up three shallow dishes: flour in the first, beaten eggs in the second, and matzo meal mixed with panko, salt, pepper, garlic powder, and paprika in the third.
  4. Dredge each fillet first in flour, shaking off excess. Then dip in beaten eggs, letting excess drip off. Finally, coat thoroughly in the matzo meal mixture, pressing gently to help it stick.
  5. Place the coated fillets on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
  6. Bake for 18-20 minutes, or until the fish flakes easily with a fork and the coating is golden brown and crispy.
  7. Serve immediately with lemon wedges and sprinkle with fresh parsley.

Notes

For extra crispy results, place the baking sheet in the oven for 2-3 minutes before adding the fish. The coating works best with firm white fish fillets that are about 1 inch thick. Store leftovers in the refrigerator for up to 2 days, though the coating will soften.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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