Oct 4, 2008

Crispy Baked Fish

Sorry in advance to all the food snobs out there, but this is not going to be a recipe using codfish so fresh you can still perform CPR on it, nor does it contain any kind of fish that comes with a $20 (per pound) price tag on it.

Over here fresh fish is pretty darn expensive. I still buy it every now and then but the prices are absolutely over the top. So I’m going for frozen whitefish fillets and believe me, they do the job beautifully. Turning it into a creamy fish with a crispy, flavorful topping.

My boy absolutely loves this recipe. Surely that has nothing to do with the French fries I always serve alongside the fish! In all honesty, it really hasn’t – he’ll eat them but really doesn’t care for french fries at all. Feed him something that has meat, poultry or fish in it and he’s as happy as only a little boy can be. How could I have spawned a kid like that? How?


one pound whitefish fillets
1/2 tsp Dijon mustard
1 tbsp breadcrumbs
1 tbsp sour cream
1 tbsp Parmesan
2 tbsp butter
medium carrot
1 cup milk
1 tbsp flour
lemon juice
1 onion


Preheat your oven to 400 (200C)

Combine 1 tbsp breadcrumbs with 1 tbsp Parmesan. Used my food processor because I wanted to put some extra flavor in the topping, so I added a little left-over chorizo.

It’s the perfect way to put flavor and structure in your topping. You don’t need a lot of chorizo, just a few tiny pieces. Pulsate until it ends up pretty fine. You can do this with any kind of hard sausage or even crumbled up bacon, or just stick to breadcrumbs and Parmesan if you like it plain.

Peel a medium carrot. Finely mince the carrot and onion. You can also add grated garlic if you like, I didn’t add it this time.

Chop as much (or as little) dill as you like or simply use dried dill. I’m not too crazy about dill, but do like how it combines with fish, so used a moderate amount.

Action shot! I love how this one came out. If the light outside gets so bad (during autumn) I’m forced to use a tripod, I might as well use it to my advantage.

Heat two tbsp butter and sautee the onion and carrot over medium heat. Keep stirring every now and then, nothing should end up browned.

Thawed 4 pieces of whitefish fillet. Always have them in my freezer, you can do lots of things with them. They make great fish cookies with a little leftover mashed potatoes, some vegetables and fresh herbs.

When the onions are translucent, add the fish. Just get it all in there, lower the heat and let it cook until it starts to fall apart. Flip it over every now and then.

Pretty soon the fish is going to fall apart and flake. Break up the coarse pieces.

Top the fish with 1 heaping tbsp flour, stir a bit and cook for one minute. Slowly pour in the milk while carefully stirring until you have a sauce consistency you like. It shouldn’t be too thin, though.

Add a good pinch of salt and pepper. I used my fingers and kept checking the seasoning, so can’t give you exact quantities. It just varies every time I make this dish.

I’ve added 1/2 tsp Dijon mustard, it’s pretty heavy in flavor but goes really well with the fish. Use less if you like. Also threw in a heaping tbsp sour cream, and for lack of fresh lemon juice, I committed sacrilege and used one of those plastic jars and just squeezed a little in. Don’t tell anyone!

In goes the dill. Now simmer the sauce over low heat for another minute or two.

Transfer it all to a baking dish. When you see this creamy fish concoction, you just know it’s gonna taste fantastic with french fries, right?

Sprinkle the bread/Parmesan mix on top.

Until everything is royally covered. Pop in a preheated oven for 10 to 15 minutes, until the top is golden brown and crispy.

Serve with french fries and a nice mixed vegetable salad on the side. My boy doesn’t even need utensils with this, he simply uses the fish as a dip for his French fries. No, I didn’t raise him like that, but what can you do? :)

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    1. 1

      I made this for dinner last night and it was mmm mmm Mmmmmm..!! :)

      The chorizo in the topping gave a lovely tang, and the fish was lovely and creamy. I served it with potato wedges and a pile of green veg. Scrumptious. I’ll definitely be making this again.

      Keep up the good work! Your recipes and photographs are inspirational.

      Lizzie on Oct 6, 2008 @ 8:46 pm Reply
    2. 2

      Thanks Lizzie! Glad to hear you like it, will give it a try with potato wedges as well for a change! Didn’t even think about that :)

      Kay on Oct 7, 2008 @ 9:09 pm Reply
    3. 3

      hi! :)

      love this. . . you talk about fish cakes- – – how does one make that? :) i love frozen fish dishes; they are so quick & healthy. would love to know more about what you do with fish cakes. :)

      THANK YOU!

      linda :)

      minijewel on Feb 17, 2009 @ 7:23 pm Reply
    4. 4

      It’s in the oven right now! :-)

      Marije on Jun 14, 2009 @ 5:24 pm Reply
    5. 5

      love all ur fish recipies….. good pics too. will sure try this one

      nandini on Jun 24, 2009 @ 5:14 pm Reply
    6. 6

      Vis koken zonder recept doe ik niet zo vaak dus dit recept was zeer welkom! Echt comfort food, zo he? Bij deze heb ik er wel een citroentje bij gepakt, lekker fris! Enige nadeel is dat je voor de rest van de week nog recepten moet hebben om je verse dille op te krijgen, anders is het zo zonde! :)

      Jules on Dec 3, 2009 @ 6:20 pm Reply
    7. 7

      Hi key

      Actually we use dill seeds not dill leaves. I don’t think we can find it here (In sri lanka). So tell me is there a subtitution for that ?

      Nirmala on Feb 5, 2010 @ 1:51 pm Reply
    8. 8

      Thank you for the recipe!  Is it possible to make this the night before a party and to stick it in the fridge until one’s ready to bake it?

      Lotus Reads on Jul 24, 2010 @ 12:58 am Reply
    9. 9

      I just love this website.  So happy I found it.  Your food is just the kind I love.  Thank you. Babs

      Barbara Smith on Jun 27, 2011 @ 6:53 pm Reply
    10. 10

      Hi Miss Awsome! : ) how many people is dish for? Miss that in the recipes.. Love from Norway! <3

      Malin on May 1, 2013 @ 11:08 pm Reply
      1. I mostly cook for 4!

        Kay on May 2, 2013 @ 9:31 am Reply
    11. 11

      OMG this was amazing! Everyone I made it for loved it. We had it over toast and definitely will be making it again. It made enough for three large servings, I am guessing we could have stretched it to four?

      Niki on May 9, 2014 @ 8:01 pm Reply

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