Jamie Oliver Parmesan Crusted Fish Recipe

Jamie Oliver Parmesan Crusted Fish is a quick British seafood dinner that’s ready in minutes. White fish fillets are topped with a golden layer of breadcrumbs, salty cheese, and fresh lemon for a bright finish.

I’ve tried a few versions of breaded fish and this one from Jamie is the one I keep going back to because it doesn’t require a messy three-bowl flour and egg station. The first time I made this, I tried to flip the fish in the pan like a normal fillet. Now I always finish it under the grill or in the oven because that delicate crust will just slide right off if you try to turn it over.

The lemon zest is doing more work than you’d think here. Without it, the topping feels a bit heavy and flat against the white fish. I always use the smallest holes on the grater to get that citrus oil right into the crumbs so every bite has that zing. It’s the best way to make a cheap piece of frozen cod taste like something you’d get at a proper coastal restaurant.

Jamie Oliver Parmesan Crusted Fish Ingredients

For the Fish

• 4 (150g) white fish fillets, such as cod, haddock, or pollock
• 2 tablespoons (30ml) olive oil
• 1 pinch sea salt
• 1 pinch black pepper

For the Parmesan Crust

• 2 slices (80g) stale white bread, blitzed into crumbs
• 1/2 cup (50g) Parmesan cheese, finely grated
• 1 lemon, zested
• 1 small bunch fresh parsley, leaves finely chopped
• 2 tablespoons (30ml) olive oil

How To Make Jamie Oliver Parmesan Crusted Fish

• 1. Prep the oven: Heat your oven to 200°C (400°F). If you’ve got a grill setting, you can use that for a faster finish, but a hot oven is safer for making sure the fish cooks through to the middle without burning the top.
• 2. Make the topping: Toss the breadcrumbs, grated cheese, lemon zest, and chopped parsley together in a small bowl. Drizzle in the olive oil and stir it through with a fork until the crumbs look like damp sand.
• 3. Season the fillets: Pat the fish dry with a paper towel on both sides. Rub a little oil, salt, and pepper over the fillets and lay them out on a large baking tray lined with parchment paper.
• 4. Add the crust: Pile the breadcrumb mixture onto the top of each fillet, pressing down firmly with the back of a spoon to make it stick. You want a thick layer that covers the entire top surface so the fish stays moist underneath.
• Don’t worry if a few crumbs fall onto the tray. Those little bits get extra crunchy and are great for sprinkling over the plate when you serve.
• 5. Bake the fish: Slide the tray into the oven for 10 to 12 minutes until the topping is golden brown and the fish flakes apart easily with a fork. If the crumbs aren’t brown enough after 10 minutes, move the tray to the top rack for the final minute.

Recipe Tips

• Use stale bread. Fresh bread has too much moisture and turns into a gummy paste rather than a crisp topping. If yours is fresh, toast it lightly or leave the slices out on the counter for an hour before you blitz them into crumbs.
• Pat the fish dry. Any liquid on the surface of the fillets will steam the breadcrumbs from the bottom up. This makes the crust soggy and prevents it from sticking to the meat.
• Choose thick fillets. Thin pieces of fish like tilapia or sole will overcook before the cheese has a chance to melt and brown. Stick to chunky cuts of cod or haddock that are at least an inch thick.
• Don’t skimp on the oil. The olive oil in the crumb mixture is what actually fries the bread in the oven. If the mix looks dry, the crust will stay pale and powdery instead of turning that deep golden colour.
• Keep the parsley dry. After you wash your herbs, make sure they’re completely dry before chopping. Wet parsley clumps together and turns the breadcrumbs green instead of letting them stay light and fluffy.
• Store your Parmesan in a block. Pre-grated cheese often has potato starch added to keep it from sticking in the bag. Grating it yourself from a wedge gives you a much better melt and a sharper flavour.

What To Serve With Parmesan Crusted Fish

A big pile of minted peas or some steamed green beans works well here. The bright green veg looks great against the golden crust and keeps the meal feeling light.

If you want something more filling, try some boiled new potatoes with a bit of butter and chives. A simple green salad with a sharp mustard dressing also helps cut through the saltiness of the Parmesan.

How To Store Parmesan Crusted Fish

• Fridge: Put any leftover fillets in an airtight container once they’ve cooled down completely. They’ll stay good for up to two days, but the crust will lose its crunch as it sits.
• Reheat: The oven is the only way to go here to try and save the texture. Put the fish on a tray at 180°C (350°F) for about 5 to 8 minutes until the cheese starts to sizzle again. A microwave will make the fish rubbery and the breadcrumbs mushy, so avoid it if you can.
• Freeze: I don’t recommend freezing this once it’s cooked because the breadcrumbs turn into a soggy mess when they thaw. You can freeze the raw crumb mixture in a freezer bag for up to three months and just use it whenever you have fresh fish.

Jamie Oliver Parmesan Crusted Fish Nutrition Facts

Per serving (1 of 4):

• Calories: 340 kcal
• Protein: 32g
• Fat: 16g
• Carbohydrates: 15g
• Sugar: 2g
• Sodium: 520mg

FAQs

Can I use a different type of cheese in Jamie Oliver Parmesan Crusted Fish?

Yes, you can swap the Parmesan for a sharp Pecorino or a very hard, aged white cheddar. Just make sure it’s a dry cheese so it doesn’t release too much grease and make the crumbs heavy.

What’s the best way to get the crust to stay on the fish?

Press the crumb mixture down firmly with your palm or a flat spoon before putting the tray in the oven. If the fish is very slippery, you can brush a tiny bit of Dijon mustard on top first to act as a glue.

Can I use store-bought breadcrumbs instead of fresh ones?

You can use Panko breadcrumbs if you’re in a rush, but the texture will be much lighter and airier. The hand-blitzed stale bread gives you those bigger, crunchier shards that Jamie’s version is known for.

How do I know when the fish is finished cooking?

The meat should change from translucent to a solid white and should pull apart in big flakes when you poke it with a knife. If it still feels bouncy or looks see-through in the thickest part, give it another two minutes.

Can I make this Jamie Oliver Parmesan Crusted Fish gluten-free?

Yes, simply swap the white bread for your favourite gluten-free bread slices and follow the same steps. Since gluten-free bread is often quite dry anyway, it actually makes a very crunchy topping.

Try More Recipes:

• Jamie Oliver Moroccan Fish Tagine
• Jamie Oliver Fish Stew 15 Minute Meals
• Jamie Oliver Marrow Chutney
• Jamie Oliver Pickled Beetroot
• Jamie Oliver Green Tomato Chutney