cooklybookly
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1½ lbs white fish filet (snapper, sole, haddock, cod etc.)
  • ¼ Cup olive oil
  • ¼ Cup butter
  • 1 tsp salt
  • ½ Cup fresh herb leaves, chopped. (dill, cilantro, oregano, thyme, parsley, chives)
  • ½ lemon, juiced
  • 1 Cup Panko bread crumbs
Lemon Herb Panko Crusted Snapper

Although the title says snapper, don't be fooled. You can substitute this with any white fish filets. You may need to add more cooking time if the cut is thicker, for example haddock or cod. For sole or snapper or any other thin filets, use the times suggested above.

This is a wonderful recipe to bring out summer herb and citrus flavours all year round.

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Method

  1. Preheat oven to 400F.
  2. Combine herbs, salt, butter, olive oil and lemon juice in a small food processor and mix until combined. You can add more olive oil if you find they are not chopping completely.
  3. Add 1 cup of Panko bread crumbs and using a fork, mash it so that all of the buttery mixture is combined.
  4. Place your filets on a parchment lined baking dish. I like to use one that the filets are close together with no gaps).
  5. Spread panko mixture over the filets in a thin, even layer. Top with lemon slices.
  6. Bake for 35-50 minutes, depending on thickness of filets. Cook until the top layer forms a golden crust.


Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Lemon Herb Panko Crusted Snapper

Although the title says snapper, don't be fooled. You can substitute this with any white fish filets. You may need to add more cooking time if the cut is thicker, for example haddock or cod. For sole or snapper or any other thin filets, use the times suggested above.

This is a wonderful recipe to bring out summer herb and citrus flavours all year round.

Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1½ lbs white fish filet (snapper, sole, haddock, cod etc.)
  • ¼ Cup olive oil
  • ¼ Cup butter
  • 1 tsp salt
  • ½ Cup fresh herb leaves, chopped. (dill, cilantro, oregano, thyme, parsley, chives)
  • ½ lemon, juiced
  • 1 Cup Panko bread crumbs
favorite
print
rate

Method

  1. Preheat oven to 400F.
  2. Combine herbs, salt, butter, olive oil and lemon juice in a small food processor and mix until combined. You can add more olive oil if you find they are not chopping completely.
  3. Add 1 cup of Panko bread crumbs and using a fork, mash it so that all of the buttery mixture is combined.
  4. Place your filets on a parchment lined baking dish. I like to use one that the filets are close together with no gaps).
  5. Spread panko mixture over the filets in a thin, even layer. Top with lemon slices.
  6. Bake for 35-50 minutes, depending on thickness of filets. Cook until the top layer forms a golden crust.


Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

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