Baked Fish with Herbs & Breadcrumbs
Drawn from a named source but not independently confirmed. Double-check before relying on it.
Ingredients and steps reflect general, widely-known culinary technique and have not been individually fact-checked against an official source — same sourcing bar as this site's bait.ts/rigs.ts. The specific food-safety numbers in safeHandlingNotes (145°F safe minimum internal temperature) were checked against FoodSafety.gov, though a direct WebFetch of that exact page returned a 403 on repeated attempts as of 2026-08-08 — the number is corroborated consistently across multiple independent secondary sources describing the same stable FDA guidance. Re-checked in the Phase Next verification pass (2026-08-13): FoodSafety.gov still returns 403 to automated fetches (same corroboration basis as before, not a new gap), the suitableSpeciesIds -> species.ts foodUseStatus restriction was independently re-verified with zero violations across all 12 recipes, and the recipe detail page's per-species AdvisoryNotice/mercury-caution wiring was confirmed to render correctly. This recipe includes a species (king mackerel and/or golden tilefish) named on the FDA/EPA 'Choices to Avoid' (highest-mercury) list — see that species' page for the full note. Pregnant/nursing people and young children should avoid it; everyone else should eat it only occasionally.
Suitable for: Flounder, Golden Tilefish, Tautog, Sheepshead, Black Sea Bass, Gray Triggerfish
Data not yet verified.
This site hasn't checked for a fish-consumption advisory covering Flounder, Golden Tilefish, Tautog, Sheepshead, Black Sea Bass, Gray Triggerfish yet. That is not the same as confirmed safe — check current official guidance before eating your catch.
Ingredients
- 4 fish fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp melted butter or olive oil
- 2 tbsp chopped fresh herbs (parsley, dill, or a mix)
- 1 lemon (zest and wedges)
- Salt and pepper
Steps
- Preheat oven to 400°F. Lightly oil a baking dish.
- Mix breadcrumbs, parmesan, melted butter, herbs, and lemon zest.
- Season fillets with salt and pepper, place in the dish, and top with the breadcrumb mixture, pressing gently to adhere.
- Bake 12–15 minutes depending on thickness, until the topping is golden and the fish reaches 145°F and flakes easily.
- Serve with lemon wedges.
Safe handling: Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination.
Allergy notice: Fish is one of the FDA's nine major food allergens (FALCPA / FASTER Act) — check with anyone you're serving before making this. This project hasn't checked every ingredient below against other common allergies (dairy, gluten, shellfish in a shared kitchen, etc.) — read the ingredient list yourself if cooking for someone with a dietary restriction. Also contains dairy and gluten unless substituted.