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If you want a simple seafood recipe you can rely on for an easy weeknight dinner, oven fried fish is a good choice. The fish always turns out light and flaky inside with a crispy coating outside, and that drizzle of lemon basil butter adds just the right amount of flavor to make the dish unique.
Oven frying is an easy alternative to pan-frying, with little oil, no splatter, and no fishy odors. The oven’s even heat helps the fish cook uniformly with a crispy coating that rivals deep-fried without the mess.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
FISH FILLETS: When making oven-fried fish, you’ll want to choose fillets that are 1/2-inch thick at most. This allows the fish to cook through without the coating becoming over-browned. Barramundi (more info below) is our favorite fish for this recipe, but tilapia, catfish, and snapper are all good substitutes.
OLIVE OIL SPRAY: Use a propellant-free spray that’s safe to use directly on food. It gives you even coverage with less oil and makes oven-frying simple. Check the label to make sure there are no additives. Bertolli is a good brand and easy to find.
BREADCRUMBS: Plain dry breadcrumbs are the best choice for this recipe, as the pre-seasoned type could overwhelm the flavor of the lemon-basil butter. Avoid panko crumbs because they don’t adhere well when oven-frying and tend to crumble off when you turn the fish.
LEMON: Fresh lemon (the juice and zest) is essential to this dish. We always keep bottled lemon juice in the house for a squeeze here and there, but when lemon is a featured flavor in a recipe like this one, there’s no replacing the tangy citrus flavor of fresh lemon.
BASIL: Lemon and basil have a natural flavor affinity, and just like lemon, using fresh basil is essential to this dish. It’s added to the lemon butter right before you remove it from the heat to preserve its fresh, aromatic qualities.
Overview
How to Make Oven Fried Fish With Lemon Basil Butter
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Begin by setting up a breading station with seasoned dry breadcrumbs and an egg wash. Dip each fish fillet in the egg, coat in crumbs, and place them on a baking sheet coated with olive oil spray. Coat the tops as well for even browning.
Pop the tray into a hot oven and bake until the fish is crisp and flaky, about 8 minutes, depending on thickness. Turn the fillets over halfway through cooking to ensure even browning.
While the fish bakes, make the sauce by sautéing minced garlic in butter, adding lemon juice and zest, and simmering until slightly thickened. Finish with fresh basil right before serving.
Kitchen Tip
Fish fillets are delicate, so you want to handle them with care when flipping. Use a thin, wide spatula that supports the entire fillet. Slide it gently underneath, lift, and flip carefully. Never use a fork – it will tear the coating and break the fish.
More Crispy Oven Baked Fish Recipes
Oven-fried and ready in 30 minutes, our Crispy Fish Sandwiches are a fast-food favorite made better at home. For something a little lighter, try the Garlic and Parmesan Topped Tilapia, where fresh breadcrumbs, garlic, and Parmesan cheese form a quick, golden crust. And if you’re a salmon fan, the Horseradish Crusted Salmon brings a tasty twist with a buttery blend of horseradish, honey, and breadcrumbs that bakes to a crispy crust.
Oven Fried Fish with Lemon Basil Butter
Ingredients
- 1 lb mild white fish fillets, (1/2-inch thick, see notes)
- Olive oil spray, (propellant-free)
- 1 egg
- 1-1/2 tablespoons milk
- 1 cup dry breadcrumbs
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
For the lemon basil butter:
- 3 tablespoons unsalted butter
- 1 clove garlic, finely minced
- Juice and zest of 1 lemon, (see notes)
- 2 tablespoons chiffonade of fresh basil
Instructions
- Preheat the oven to 400°F and coat a baking sheet with olive oil spray.
- Whisk the egg and milk together in a shallow dish. In a second shallow dish, combine the breadcrumbs, salt, garlic powder, and a few grinds of black pepper.
- Dip each piece of fish in the egg mixture, let the excess drip off, then coat them in the seasoned breadcrumbs and arrange on the baking sheet in a single layer.
- Lightly coat the top of the fillets with olive oil spray and bake until the fish is cooked through and flakes easily, 7 to 9 minutes, depending on thickness.
- For best results, carefully turn the fillets over midway through the cooking time.
- While the fish is in the oven, prepare the lemon-basil butter. Melt the butter in a small pan over medium heat, add the garlic, and cook until fragrant and softened, about 1 to 2 minutes (do not brown).
- Stir in the lemon juice and zest and cook for about 2 minutes, until the sauce is slightly reduced. Stir in the fresh basil and immediately remove from the heat.
- When the fish is done, plate individual servings and drizzle lemon-basil butter sauce over each fillet.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
