Easy Crispy Oven-Baked Grouper fillets are a staple in our house, and we have this delicious baked breaded fish main course often.
This easy Crispy Oven-Baked Grouper recipe checks all of the boxes; it’s quick, it’s easy, it’s fuss proof, foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! And, all of this without the mess of frying!
What’s the best fish to bake?
Yes, I can read your mind, and I know you are wondering if you can substitute another fish for the grouper in this recipe for baked fish fillets? And the answer is a resounding yes! Although grouper is our favorite fish and we are lucky to have it readily available in our area, any firm white fish like red snapper, halibut, flounder, haddock, cod, or mahi-mahi, would also work well in this easy baked fish recipe.
The only caveat is the fish fillets should be fresh and be at least 1 to 1-1/2 inches thick. Any thicker or thinner than this means that you will have to increase or decrease the cooking time.
How do you make baked fish crispy?
The secret to this crispy oven-baked fish recipe is toasting the panko breadcrumbs before coating the fish so they will be flavorful, golden brown and crispy.
How do you make baked fish taste better?
The other secret to this baked fish recipe is cooking the breaded fish fillets slowly at a relatively low temperature, which keeps them moist, tender, and flaky.
Is fish healthy?
According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.
If you like fish as much as we do, you might also want to check out these easy and popular grouper recipes on my blog: Easy Pan-Seared Grouper with Gremolata, Baked Grouper with Tomatoes and Artichokes, and Easy Baked Parmesan Grouper Fillets. If you want to see all of my seafood recipes, click here!
How to make Easy Crispy Oven-Baked Grouper
Preheat the oven to 300 degrees F.
Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes.
Remove from the heat and set aside.
Combine mayonnaise and lemon zest in a small bowl.
Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.
Set a wire baking rack inside a rimmed baking sheet and spray the rack and baking sheet with non-stick cooking spray.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge a fillet in the panko breadcrumb mixture and make sure the top and sides are evenly coated.
Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
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