Enjoy a delicious and healthy meal with these crispy baked fish fillets, coated in a flavorful Parmesan and herb crust.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a shallow bowl, whisk the egg with a squeeze of lemon juice.
The lemon juice adds a subtle tang to the coating.
In another bowl, mix the Parmesan cheese, breadcrumbs, paprika, garlic powder, dried parsley, black pepper, and cayenne pepper.
Ensure the ingredients are evenly combined for consistent flavor.
Dip each fish fillet into the egg wash, letting any excess drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
Pressing the coating firmly ensures it sticks well during baking.
Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
Avoid overbaking to keep the fish moist and tender.
Serve the fish fillets hot with a wedge of lemon on the side.
Garnish with fresh parsley for a touch of color and flavor.
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