This was a delicious new addition to the ways we eat seafood. I try to serve it at least once a week, and we generally alternate through mahi mahi filets and salmon (with the occasional shrimp or crab meat thrown in!)

Also, this was a very quick recipe that came together from ingredients I simply had in my pantry. LOVE that!

Baked Fish with Crumb Topping

(An Edible Mosaic)

2 mahi mahi fillets (or any white fish you like)

1 tablespoon olive oil

1 small onion, finely diced

1 large clove garlic, minced

6 tablespoons panko breadcrumbs (can also use regular)

1 1/2 teaspoons fresh minced (or 1/2 teaspoon dried) dill (Faith also recommends thyme, but we don’t particularly like thyme in this household)

3 tablespoons fresh minced parsley, divided (we used dried as I had it on hand)

Salt and pepper

2 teaspoons fresh lemon juice

Fresh lemon, for serving


Preheat oven to 400F; line a baking sheet with foil or parchment paper and spray lightly with cooking spray.

In a small skillet, heat olive oil over low heat; add onion and garlic and sauté until tender and just starting to brown (about 5-7 minutes), stirring occasionally.  Add breadcrumbs and sauté until light golden brown (about 1-2 minutes), stirring frequently.  Turn off heat and stir in dill, 2 tablespoons parsley, and a pinch of salt and pepper.

Pat the fish dry and lay it (skin side down) on the prepared baking sheet; drizzle 1 teaspoon of lemon juice on each fillet.  Top with the breadcrumb mixture and bake until the fish is fully cooked (it will become opaque and flake easily with a fork when it’s done), about 15-25 minutes.

Sprinkle remaining 1 tablespoon parsley on top and serve with fresh lemon to squeeze on top.

Pin It on Pinterest

Share This