Oven Fried Fish with Lemon Basil Butter
Ready in under 30 minutes, this simple oven fried fish recipe is cooked to crispy perfection and drizzled with a buttery blend of fresh lemon and basil for added flavor.
Servings: 4 servings
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
ABOUT THE FISH FILLETS: Choose fillets that are about 1/2-inch thick. This ideal thickness lets the fish cook through in about the same amount of time it takes the crumb coating to brown and crisp. If your fillets are large, cut them into similarly sized portions.
TIPS FOR JUICING AND ZESTING LEMONS: For maximum juice, microwave the lemon for about 10 seconds before cutting. Always zest the lemon first—it’s much easier to handle when it’s still whole.
Nutrition
Calories: 230 | Total Fat: 12g | Cholesterol: 120mg | Sodium: 272mg | Carbohydrates: 6g | Fiber: 0.4g | Sugar: 1g | Protein: 25g