Fish Fillets with Corn Crumb Lemon Coating

Introduction

The corn muffin crumb topping gives these fish fillets a quick crust, while bottled Italian dressing keeps the fish moist and seasoned with almost no extra work. You bake everything at 400°F for about 20 minutes, then finish with fresh lemon, so it fits a weeknight dinner and works well with tilapia, catfish, or trout.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 4 boneless, skinless fish fillets (about 6 ounces each, 1-1¼ inches at thickest), such as tilapia, catfish or trout (see notes)
• Salt to taste
• Pepper to taste
• ⅓ cup bottled Italian dressing
• 1 large corn muffin, or ⅔ cup coarse crumbs
• 1 lemon, or 3 tablespoons lemon juice

Instructions

1. Preheat the oven to 400°F (204°C).
2. Spray a glass baking dish with cooking-oil spray.
3. Season each fish piece with salt and pepper, and place in the dish.
4. Pour the dressing evenly over the fish.
5. Crumble the corn muffin, and sprinkle the crumbs over the fish.
6. Place the dish in the preheated oven, and bake until the dressing is bubbling at the edges, the crumbs lightly brown, and the thickest part of the fillets are opaque and flake easily with a fork (about 15 to 20 minutes).
7. While fish is baking, cut the lemon into 4 parts and set aside.
8. When the fish is done, remove it from the oven, squeeze the juice from the lemon quarters over the fish, and serve immediately.

Variations

• Change the fish fillets to cod or haddock of similar thickness if you want a firmer, meatier bite. Keep the thickness close to 1 to 1¼ inches so the bake time stays in range.
• Use the ⅔ cup coarse crumbs option instead of the corn muffin if you want a more even, less crumbly topping. The finish will be a little drier and more uniform.
• Choose trout for the fish fillets if you want a richer flavor, or tilapia if you want a milder base that lets the lemon stand out more.
• Use a sharper, herb-heavy Italian dressing if you want more acidity and seasoning in the finished dish. A milder dressing gives you a softer, less punchy flavor.
• Broil the baked fish for 1 to 2 minutes at the end if you want deeper browning on the crumbs. Watch closely so the topping colors without drying out the fillets.

Tips for Success

• Pat the fish fillets dry before seasoning them so the dressing and crumbs stay in place better.
• Keep the corn muffin crumbs fairly coarse instead of crushing them fine; that gives you more texture on top.
• Use a baking dish that holds the fillets in a single layer with a little space around each piece so the edges bubble instead of steam.
• Start checking at 15 minutes, especially if your fillets are on the thinner side. The thickest part should look opaque and flake easily with a fork.
• Add the lemon after baking, not before, so the crumb topping stays crisp instead of turning soggy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. If you want to freeze it, wrap portions tightly and place them in a freezer-safe container for up to 1 month, but expect the crumb topping to soften.

Reheat in a 350°F oven on a baking sheet or in a small baking dish, uncovered, for 10 to 12 minutes, or until heated through. You can use the microwave for 30-second bursts, but the topping will lose most of its texture.

FAQ

Can you use frozen fish fillets?

Yes, but thaw them fully and pat them dry well before seasoning. Extra moisture will water down the dressing and soften the crumb topping.

How do you know when the fish is done?

Check the thickest part of a fillet; it should be opaque all the way through and flake easily with a fork. If you use a thermometer, aim for 145°F.

Can you assemble it ahead of time?

You can season the fish and crumble the corn muffin a few hours ahead, but wait to add the dressing and crumbs until just before baking. That keeps the topping from getting wet before it goes into the oven.