18 Delicious Fish Fillet Recipes for Every Occasion

Dive into the delicious world of fish fillets with our roundup of 18 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some cozy comfort food, we’ve got a dish to suit your mood. From crispy classics to zesty new favorites, these recipes are sure to reel in compliments. Let’s get cooking!

Crispy Baked Fish Fillets with Lemon Butter Sauce

Nothing beats the simplicity and elegance of crispy baked fish fillets drizzled with a tangy lemon butter sauce—perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika.
3. Dredge each fish fillet in the flour mixture, shaking off any excess, and place on the prepared baking sheet.
4. Drizzle the fillets with 2 tbsp olive oil and bake for 15-20 minutes, until the fish is flaky and the coating is golden and crispy.
5. While the fish bakes, whisk together the melted butter, 1 tbsp lemon juice, and 1 tsp lemon zest in a small bowl.
6. Once the fish is done, drizzle with the lemon butter sauce and sprinkle with 1 tbsp chopped parsley before serving.

The magic of this dish lies in the contrast between the crispy exterior and the tender, flaky fish inside, all brought together by the bright lemon butter sauce.

Tip: For an extra crispy crust, place the fish under the broiler for the last 2-3 minutes of cooking—just keep an eye on it to prevent burning.

Garlic Parmesan Crusted Fish Fillets

Looking for a quick, flavorful dinner that feels a bit fancy? These Garlic Parmesan Crusted Fish Fillets are crispy on the outside, tender on the inside, and packed with savory goodness.

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, minced garlic, lemon juice, salt, and black pepper until well combined.
3. Place the fish fillets on the prepared baking sheet and pat them dry with a paper towel.
4. Evenly spread the Parmesan mixture over the top of each fillet, pressing lightly to adhere.
5. Bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
6. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the golden, crispy Parmesan crust that locks in the moisture of the fish, creating a perfect contrast of textures.

Tip: For an extra crispy top, broil the fillets for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.

Spicy Cajun Fish Fillets with Mango Salsa

Spice up your dinner routine with these Spicy Cajun Fish Fillets topped with a refreshing Mango Salsa, a perfect blend of heat and sweetness.

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Place the fish fillets on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle evenly with 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
5. Serve the baked fish fillets topped with the mango salsa.

The contrast between the spicy Cajun fish and the sweet, tangy mango salsa creates a flavor explosion that’s sure to impress.

Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.

Herb Crusted Fish Fillets with Dill Sauce

Elevate your weeknight dinner with these Herb Crusted Fish Fillets, topped with a creamy Dill Sauce that brings a refreshing twist to the table.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 oz each
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a bowl, mix together the panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, 1/2 tsp salt, and black pepper. Drizzle with olive oil and stir until the mixture is evenly moistened.
3. Press the breadcrumb mixture onto the top of each fish fillet, coating evenly. Place the fillets in the prepared baking dish.
4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
5. While the fish bakes, whisk together the mayonnaise, dill, lemon juice, and 1/2 tsp salt in a small bowl to make the dill sauce.
6. Serve the fish hot, topped with a generous dollop of dill sauce.

The crispy herb crust paired with the tangy dill sauce creates a delightful contrast that’s sure to impress. Perfect for when you want something a little special without too much fuss.

Tip: For an extra crispy crust, broil the fish for the last 2-3 minutes of cooking, watching closely to prevent burning.

Asian Glazed Fish Fillets with Steamed Vegetables

Bring a taste of Asia to your dinner table with these succulent Asian Glazed Fish Fillets paired with perfectly steamed vegetables. It’s a quick, healthy meal that’s bursting with flavor!

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 2 cups mixed vegetables (such as broccoli, carrots, and snap peas)
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 clove minced garlic to make the glaze.
3. Place the fish fillets on the prepared baking sheet and brush half of the glaze over them. Bake for 10 minutes.
4. While the fish bakes, heat 1 tbsp sesame oil in a large skillet over medium heat. Add 2 cups mixed vegetables and stir-fry for 5 minutes until crisp-tender.
5. After 10 minutes, remove the fish from the oven, brush with the remaining glaze, and return to the oven for another 5 minutes or until the fish flakes easily with a fork.
6. Serve the glazed fish over the steamed vegetables, garnished with 1 tbsp sesame seeds and sliced green onions.

The combination of the sweet and savory glaze with the tender fish and crisp vegetables creates a harmony of textures and flavors that’s sure to impress.

Tip: For an extra kick, add a pinch of red pepper flakes to the glaze before brushing it on the fish.

Simple Pan Fried Fish Fillets with Tartar Sauce

Nothing beats the simplicity and elegance of pan-fried fish fillets, especially when paired with homemade tartar sauce for that perfect tangy crunch.

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder

Instructions

1. In a shallow dish, mix together 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Dredge each fish fillet in the flour mixture, shaking off any excess.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
3. Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork.
4. While the fish cooks, make the tartar sauce by combining 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp garlic powder in a small bowl. Stir until well blended.
5. Serve the pan-fried fish fillets hot with the tartar sauce on the side.

The crispy exterior of the fish paired with the creamy, tangy tartar sauce creates a delightful contrast that’s sure to impress.

Tip: For an extra crispy crust, let the dredged fish fillets sit on a wire rack for 5 minutes before frying.

Fish Fillet Tacos with Avocado Lime Crema

These Fish Fillet Tacos with Avocado Lime Crema are a breeze to make and pack a punch of flavor, perfect for a quick weeknight dinner or a festive weekend meal.

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Brush this mixture over the fish fillets.
3. Bake the fish for 12-15 minutes, until it flakes easily with a fork.
4. While the fish cooks, mash the avocado in a bowl. Stir in 1/4 cup sour cream, 2 tbsp lime juice, and 1/4 cup chopped cilantro to make the crema.
5. Warm the tortillas according to package directions.
6. Flake the cooked fish into chunks. Spread each tortilla with avocado lime crema, top with fish, shredded cabbage, and extra cilantro. Serve with lime wedges.

The creamy avocado lime crema adds a refreshing zing that perfectly complements the spiced fish, making these tacos a standout dish.

Tip: For an extra crunch, toast the tortillas in a dry skillet for a minute on each side before assembling.

Mediterranean Style Fish Fillets with Olives and Tomatoes

Bring a taste of the Mediterranean to your table with these flavorful fish fillets, perfectly paired with olives and tomatoes for a light yet satisfying meal.

Ingredients

• 4 white fish fillets (such as cod or halibut), about 6 ounces each
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced for garnish

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tablespoon of olive oil.
2. Place the fish fillets in the prepared dish and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle the minced garlic, dried oregano, salt, and black pepper evenly over the fillets.
3. Scatter the cherry tomatoes and Kalamata olives around the fish in the dish.
4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly softened.
5. Garnish with fresh parsley and lemon slices before serving.

The combination of briny olives and sweet tomatoes creates a vibrant sauce that beautifully complements the tender fish, making every bite a delightful experience.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese over the dish just before serving.

Fish Fillet Sandwich with Homemade Remoulade

Dive into the crispy, creamy delight of a Fish Fillet Sandwich with Homemade Remoulade, a perfect blend of textures and flavors that’ll make any meal special.

Ingredients

• 4 white fish fillets (like cod or tilapia), about 6 oz each
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 4 brioche buns, toasted
• 1/2 cup mayonnaise
• 2 tbsp capers, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• Lettuce leaves and tomato slices, for serving

Instructions

1. In a shallow dish, mix 1 cup all-purpose flour with 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Pour 1 cup buttermilk into another dish, and place 1 cup panko breadcrumbs in a third.
2. Dip each fish fillet first in the flour mixture, then the buttermilk, and finally coat with panko breadcrumbs.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy. Drain on paper towels.
4. For the remoulade, whisk together 1/2 cup mayonnaise, 2 tbsp chopped capers, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp hot sauce in a small bowl.
5. Spread the remoulade on the toasted brioche buns, add a fish fillet to each, and top with lettuce and tomato slices.

The crunch of the panko-coated fish paired with the tangy, creamy remoulade creates a sandwich that’s irresistibly satisfying. Perfect for a quick dinner that feels anything but ordinary.

Tip: For an extra crispy coating, let the breaded fish fillets rest in the fridge for 10 minutes before frying.

Grilled Fish Fillets with Herb Marinade

Grilled Fish Fillets with Herb Marinade is a light, flavorful dish that’s perfect for a quick weeknight dinner or a leisurely weekend barbecue. The fresh herbs and zesty lemon bring out the best in your favorite fish.

Ingredients

• 4 fish fillets (such as tilapia, cod, or salmon), about 6 ounces each
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, salt, and black pepper.
2. Place the fish fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
4. Remove the fish from the marinade, letting any excess drip off. Grill the fillets for about 4 to 5 minutes per side, or until the fish flakes easily with a fork and is opaque throughout.
5. Serve immediately, garnished with additional fresh herbs if desired.

The magic of this recipe lies in the marinade’s ability to infuse the fish with vibrant flavors without overpowering its natural taste. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra burst of freshness, serve with a side of grilled lemon halves to squeeze over the fish just before eating.

Fish Fillet Curry with Coconut Milk

Dive into the creamy, aromatic world of this Fish Fillet Curry with Coconut Milk, a dish that brings the tropics to your table with minimal fuss.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into chunks
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder and cook for another minute until the spices are toasted and aromatic.
3. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
4. Add the fish fillets to the skillet, spooning the sauce over them. Simmer gently for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
5. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if necessary.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of sweet, savory, and tangy notes, all cradled in a luxuriously creamy coconut sauce that’s surprisingly light.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Panko Crusted Fish Fillets with Sweet Chili Sauce

Looking for a crispy, flavorful fish dish that’s sure to impress? These Panko Crusted Fish Fillets with Sweet Chili Sauce are a perfect blend of crunch and sweetness, ready in under 30 minutes!

Ingredients

• 4 white fish fillets (such as cod or tilapia), about 6 oz each
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sweet chili sauce
• 2 tbsp vegetable oil
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the fish fillets with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
4. Dredge each fillet in flour, then dip in eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook the fillets for 2-3 minutes on each side until golden brown.
6. Transfer the fillets to the prepared baking sheet and bake for 10 minutes, or until the fish flakes easily with a fork.
7. Drizzle with 1/2 cup sweet chili sauce and garnish with 1 tbsp chopped cilantro before serving.

The magic of this dish lies in the contrast between the crispy panko crust and the sweet, tangy chili sauce, making every bite a delightful experience.

Tip: For an extra crispy crust, you can toast the panko breadcrumbs in a dry skillet for a few minutes before coating the fish.

Fish Fillet en Papillote with Lemon and Herbs

Wrapping fish in parchment paper, or en papillote, is a foolproof way to lock in moisture and flavor, making this Fish Fillet en Papillote with Lemon and Herbs a must-try for any home cook.

Ingredients

• 4 (6-ounce) white fish fillets (such as cod or halibut)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lemons, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh dill
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. Cut four large pieces of parchment paper, about 12×16 inches each.
2. Place each fish fillet in the center of a parchment piece. Drizzle each with 1/2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Top each fillet with 2 lemon slices, 1 sprig of thyme, 1 sprig of dill, and 1/2 clove minced garlic.
4. Fold the parchment over the fish and crimp the edges tightly to seal, creating a half-moon shape.
5. Place the packets on a baking sheet and bake for 15 minutes, or until the parchment puffs up.
6. Carefully open a packet to check for doneness—the fish should flake easily with a fork.

The magic of cooking en papillote is in the steam that infuses the fish with the bright flavors of lemon and herbs, creating a dish that’s as aromatic as it is tender.

Tip: For an extra burst of flavor, add a splash of white wine to each packet before sealing.

Blackened Fish Fillets with Cilantro Lime Rice

Spice up your weeknight dinner with these Blackened Fish Fillets paired with zesty Cilantro Lime Rice, a dish that brings the flavors of the Gulf right to your table.

Ingredients

• 4 white fish fillets (such as tilapia or cod), about 6 oz each
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp butter
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced and zested
• 1/2 tsp salt

Instructions

1. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mixture evenly over both sides of the fish fillets.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side, until the spices are blackened and the fish flakes easily with a fork.
3. Meanwhile, rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, then add the rice and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in 1 tbsp butter, 1/4 cup chopped cilantro, the juice and zest of 1 lime.
5. Serve the blackened fish fillets over the cilantro lime rice. The contrast of the spicy, crispy fish with the fresh, tangy rice makes this dish a standout.

Tip: For an extra kick, add an additional 1/4 tsp of cayenne pepper to the spice rub.

Fish Fillet Piccata with Capers and White Wine Sauce

Bring a taste of the Mediterranean to your kitchen with this Fish Fillet Piccata, a dish that’s as elegant as it is easy to whip up on a busy weeknight.

Ingredients

• 4 fish fillets (such as tilapia or sole), about 6 ounces each
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge them in the flour, shaking off any excess.
2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the fish and cook for 3 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
3. In the same skillet, add 1/2 cup white wine, 1/2 cup chicken broth, and 2 tablespoons lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Stir in 2 tablespoons capers and let the sauce reduce by half, about 3 minutes. Remove from heat and swirl in 2 tablespoons butter until melted.
5. Return the fish to the skillet, spooning the sauce over the fillets. Sprinkle with 2 tablespoons chopped parsley before serving.

The briny capers and bright lemon in this piccata create a lively contrast to the tender fish, making every bite a delightful surprise.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the sauce while it’s reducing.

Fish Fillet with Almond Crust and Orange Glaze

This Fish Fillet with Almond Crust and Orange Glaze is a delightful twist on the classic, offering a crunchy texture paired with a sweet and tangy finish that’s sure to impress.

Ingredients

• 4 fish fillets (such as cod or tilapia), about 6 oz each
• 1 cup almonds, finely chopped
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp orange zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the finely chopped almonds, breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush each fish fillet with olive oil, then press into the almond mixture to coat both sides evenly. Place on the prepared baking sheet.
4. Bake for 15-20 minutes, until the crust is golden and the fish flakes easily with a fork.
5. While the fish bakes, combine orange juice, honey, soy sauce, and orange zest in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, until slightly thickened.
6. Drizzle the orange glaze over the baked fish fillets before serving.

The almond crust adds a satisfying crunch that contrasts beautifully with the silky fish and vibrant orange glaze, making every bite a harmonious blend of textures and flavors.

Tip: For an extra nutty flavor, toast the almonds before chopping them for the crust.

Fish Fillet Stir Fry with Ginger and Soy Sauce

Whip up this Fish Fillet Stir Fry with Ginger and Soy Sauce for a quick, flavorful dinner that brings the essence of Asian cuisine right to your kitchen.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tsp sesame seeds (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add 1 tbsp minced ginger and 2 cloves minced garlic, sautéing for 30 seconds until fragrant.
3. Stir in 1/4 cup soy sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes. Bring the mixture to a simmer.
4. Add the bell pepper and broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. Return the fish to the skillet, tossing gently to coat with the sauce and heat through for about 2 minutes.
6. Sprinkle with sliced green onions and 1 tsp sesame seeds before serving.

The magic of this dish lies in the balance of sweet honey and spicy red pepper flakes, creating a sauce that’s irresistibly glossy and packed with flavor.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top just before serving.

Fish Fillet with Creamy Mushroom Sauce

Dive into the comfort of this Fish Fillet with Creamy Mushroom Sauce, a dish that marries the delicate flavors of fish with the earthy richness of mushrooms in a velvety sauce.

Ingredients

• 4 fish fillets (such as cod or tilapia), about 6 oz each
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add fish fillets and cook for 3-4 minutes per side until golden and flaky. Remove from skillet and set aside.
2. In the same skillet, add mushrooms and garlic. Cook for 5 minutes until mushrooms are soft and golden.
3. Pour in heavy cream, chicken broth, and lemon juice. Stir in salt and black pepper. Bring to a simmer and cook for 3 minutes until sauce slightly thickens.
4. Return fish fillets to the skillet, spooning sauce over them. Cook for another 2 minutes to heat through.
5. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the creamy mushroom sauce that clings to the fish, creating a luxurious texture with every bite. Perfect for when you want to impress without the stress.

Tip: For an extra layer of flavor, try adding a pinch of thyme to the mushroom sauce.

Conclusion

We hope this roundup of 18 delicious fish fillet recipes inspires your next meal! Whether you’re cooking for a special occasion or a weeknight dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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