Parmesan Plant-Crusted Fish


Herb-crusted fish fillets with Gordon Ramsay

Video taken from the channel: WatchTheDaily


Herb Crusted Snapper

Video taken from the channel: ByronTalbott


Parmesan Crusted Tilapia

Video taken from the channel: Cooking with Honey


Herb Crusted Fillets of Cornish Brill | Gordon Ramsay’s The F Word Season 4

Video taken from the channel: The F Word


Tasty Crusted Cod | Jamie Oliver

Video taken from the channel: Jamie Oliver


Parmesan Crusted Walleye Recipe

Video taken from the channel: The Consummate Sportsman


Herb Crusted Brill Gordon Ramsay

Video taken from the channel: The F Word

In a small bowl, toss together the parmesan, oregano, thyme, and rosemary. In a second small bowl, melt the butter in the microwave (10 seconds). Brush butter on the upright side of the fish.

Sprinkle evenly with the parmesan and herb mixture. Method Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper. Season the 4 skinless fish fillets. Pan fry.

Arrange the fish fillets in the dish, folding any thin parts under to avoid overcooking -some fish, like tilapia, might need to be folded in half if they’re really thinthe idea is to try to make them the same thickness to cook in the same time frame. In a small bowl, mix the bread crumbs, cheese, garlic, herbs, and pepper. Brush the top of the fish with the Dijon-cream mixture.

Separately in a bowl, combine the panko breadcrumbs, chives, parsley, Herbs de Provence, parmesan, salt, and pepper. Stir in the olive oil. Transfer to a plate. Start by preheating the oven and laying out your salmon filet on a lined baking sheet.

Season the fish with sea salt and black pepper. We’ll make the spread and topping separately, then layer them. For the spread, whisk together some Parmesan. On an elongated platter, combine the panko, Parmesan, thyme, rosemary and 1 teaspoon salt. Season the fish lightly with the remaining 1/8 teaspoon salt and dust with freshly ground black pepper. Parmesan Crumb – Shove a couple of garlic cloves through a garlic crusher, mix with store bought grated parmesan (the Mustard “glue” – Spread mustard on the fish, just like buttering toast!

The mustard is our glue for the crumb (avoid Press fish. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Step 2 Whisk Parmesan cheese, paprika, parsley, salt, and pepper.

Preheat oven to 400 degrees F. Place the bread crumbs in a shallow dish. On a cutting board place the herbs, garlic, lemon zest, and a little salt. Finely chop all together. This rich, flavorful Parmesan Herb Crusted Baked Salmon Fillet is an easy dinner recipe that’s ready in 20 minutes and it tastes like you spent hours in a gourmet kitchen. Total Time: 20 minutes.

Jump to Recipe Print Recipe. while a thicker piece of fish may require 15-18 minutes.

List of related literature:

Coat the inner part of the fish with this sauce and then cover it with bread crumbs; you can toss in a few sprigs of rosemary if you like.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

cup chopped fresh parsley Salt and pepper 2 Spread the horseradish sauce over each fish fillet and then press in the bread crumbs to coat.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
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Add the flaked fish then coat with Parmesan, grated 50g the sauce.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Alternatively, you can poach the fish in the milk (for the cheese sauce) with a bay leaf, a parsley sprig, and a few peppercorns for 3 to 4 minutes, then strain the milk and use to make the cheese sauce.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

For succulent baked fish, add 1 teaspoon of paprika and ¼ cup dried Parmesan cheese.

“HedgeWitch: Spells, Crafts & Rituals For Natural Magick” by Silver RavenWolf
from HedgeWitch: Spells, Crafts & Rituals For Natural Magick
by Silver RavenWolf
Llewellyn Worldwide, Limited, 2011

After lo minutes, remove the baking dish and sprinkle the Parmesan on top of the salmon.

“My Fussy Eater: from the UK’s number 1 food blog a real mum’s 100 easy everyday recipes for the whole family” by Ciara Attwell
from My Fussy Eater: from the UK’s number 1 food blog a real mum’s 100 easy everyday recipes for the whole family
by Ciara Attwell
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Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the bread crumbs.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

Spread half the cream cheese in an even layer on top, then sprinkle on half the dill, half the lemon zest, and dot with half the fish roe.

“Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook” by Rachel Khoo, David Loftus
from Rachel Khoo’s Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook
by Rachel Khoo, David Loftus
Chronicle Books LLC, 2015

Stir together the panko, Parmesan, and remaining 2 tablespoons parsley in a small bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

To serve, sprinkle the basil on top of the fish and cut into pieces.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • looks like a great fish dish and Im going to try it asap but first I have to ask you always use olive oil so my question is how do I know when to use reg. Olive oil or ex virgin olive oil and is one oil better on fish

  • Not a big sun-dried tomatoe fan but will replace with the sun dried capsicum. Love the rest.This will be the new recipe for my next catch. Cheers Jamie ☺

  • I might make this for my family�� I’d eat it but I hate rice and I’m not too big of a fan of fish�� (even though I love sushi but ¯\(ツ)/¯ )

  • Made this for the 1st time a month ago with some fresh lake erie walley! My family will use this recipe for the rest of our life!! Hands down best and easiest way to have a GREAT
    Tasting fish dinner! Love it and thanks

    Tight lines from Cleveland Ohio!

  • Hi Byron!  You don’t specify the creamy items in the “Creamy pilaf” recipe in your description.  I think you mentioned using mascarpone or heavy cream, then you said something about parmesan cheese.  Would love more specifics on that!:)   This looks so amazing!

  • How do you make the olive oil not reach its smoke point? ANSWER: You don’t. Should this recipe include a disclaimer, may cause cancer?

  • @Lubie225 It could just to be a garnish as most dishes where I work are finished with a drizzle of olive oil. It gives it flavor. Olive oil and balsamic vinegar is a great combination.

  • Made it with halibut, not subtle enough. Another white fish would have been better suited.
    I deglazed the tomatoes with white wine which added a nice layer to the dish. Cost jumps by a bit in the process 😉

  • @ridpathos, unfortunately replies to comments are disabled on this video, but has it ever occurred to you that people who aren’t from where you’re from may pronounce things differently…?

  • I’ve got a few walleye left in the freezer and I’m gonna have to try this. I generally prefer frying over baking when it comes to walleye. My go-to recipe is as simple as it gets, because simple goes a LONG way with this fish. It’s delicious no matter how you do it really. I combine flour with salt, black pepper and garlic powder. I cut the fillets up into smaller pieces, dip into flour mixture, then egg, and then I give them a generous coating of crushed saltine crackers. Sometimes I’ll use panko or italian breading but I really like how they stick to the fish and they crisp up really nice. Fry for 3’ish minutes per side on medium heat until golden brown. Then once done, drizzle with some melted butter and a splash of lemon juice(just a splash, you can easily over-do it)Can’t go wrong. So easy it can be done for a catch & cook at camp with minimal supplies.

    This recipe has me intrigued because I haven’t had baked walleye in a while AND I’ve never tried it with parmesan which is something I love dearly. It just never crossed my mind to try it this way. Now I know what I’m cooking for dinner tomorrow night. I really need to get off my ass though and catch some more for the freezer. I had about 15 fish filleted out and stocked in the freezer at the beginning of last month, and now I’m down to about 3 I think lol. I live near one of the premiere walleye fisheries in the country(Oneida Lake, NY) so I don’t have much of an excuse!

  • Just had it for dinner and it was delicious! We added the Parmesan in with the bread crumbs and then put more Parmesan on top. (We love Parmesan Cheese)

  • Ohhh fuck yea, Im def making this sunday!! With one of your desserts! Dare I say, chocolatte! Wish I had a boo to make this for! Oh well, a dinner date for 1! <3

  • ‘we want to color the fish, not BOIL it’??? does he mean not burn it? I don’t recall brill or any other fish being boiled in a hot pan with olive oil. 

  • you love cooking fish & your tattoo on your left hand means fish or Pisces in my mother language:-) thank you for sharing all these lovely ideas!

  • Have made this dish with Pollock too, and have tried it several times and always amazing. So simple and so tasty and good for you.

  • Can the rice be cooked with a vegetable or seafood stock instead? I know they tend to have a lot less sodium so will it still have flavor? Though I’d assume you can just add salt.

  • Salt.
    Olive Oil.

    Olive Oil in.

    SEASON the olive oil. Beautifully done.

    Take OUT the fish. Don’t even put it in the pan. Back into the fridge another day. Just let that rest…nice. Drink the olive oil.

    Done. Ramsay’d.

  • Made this for dinner just now. Kids loved it! Hubby had seconds. Wasn’t able to find the fish he used so settled for Swai Filet. Fish was light. Much of the taste came from the cherry tomatoes, basil and shallots. Healthy, light meal yet delicious! Will definitely make this again. Bread parsley crust was a bit bland and did not stay together like his did…will add more herbs and seasoning next time. Thanks chef Ramsay!!!

  • I want a series where Gordon Ramsey is placed in a college students dorm and has to make something with the food he can fine. Like Doritos, cup of noodles and mustard

  • This looks incredible. Can I use store bought seasoned breadcrumbs instead, and just toast them? Or maybe store bought plain with some fresh herbs?

  • Jamie, you have some nice fish recipes, but this is one of the better ones i have seen in a while. All kinds of flavor and texture in this recipe, and being Irish, cod is my favorite fish.

  • I have just cooked it! Tastes amazingly. Used Tilapia for this dish. Also took pine nuts instead of hazelnuts (not the fan of the latter), it was out of this world! The best thing is, it tastes fancy but it doesn’t require much practice to make it. Would be cool to see more such entrées. Thanks a lot! Will make this again for sure.

  • all these recipes look awesome but he literally never says the temperature or setting for the stove or oven and i’m a complete noob and can’t guess what it should be so why even bother. He only says “hot pan or hot oven”. Are the recipes somewhere with that info?

  • In 2005, Oliver introduced a campaign to improve school dinner in the UK, he went to get rid of the junk food that they served to kids and make kids eat fresh, healthy food, it was not an easy task, but eventually the campaign was a success and students eating habits showed great improvement

  • Oliver next campaign was to get the people of the USA to start eating healthy, and he started off with west Virginia, he wants to inform communities about how important it is to eat home made healthy food,

  • One of the most beautiful fish recipe I have ever seen Jamie, thank you so much, I do love bread crumbles and it looks very delicious here.
    what’s good about this one, is that it can be very healthy with a little changing in the ingredients like using whole wheat bread or anything that fit with my diet.
    I’ll try it very soon <3

  • Thank god I found this video about a year ago. I now cook this dish all the time with chicken (sous-vide low temp water bath and I don’t bother with pan sear) served over a plain cookie-cutter risotto, and I can honestly say it’s one of the best dishes I can cook at home. Blows me away every time.

  • This looks delicious, I can’t wait to try it! As an aside, you look so young here, I feel as though I’m watching Naked Chef. (I miss that show)

  • In 1999, he started working in the river coffee, in Fulham, London, that’s where the BBC noticed him, he went on to make a tv cooking show, it was a big succeeds, after that he wrote a cookbook which become a best -seller, in the same year, he received an invitation to prepare lunch for the prime minister at 10 downing street

    Oliver become famous for his simple, healthy but delicious creation, his recipe were fresh,and the style of his cooking program was relaxed, friendly and cool, he turned food preparation and cooking into a fun activity, instead of a boring chore

  • I have had this same recipe before and it is super easy and delicious. Way to make the video super clear and easy to understand. Great job, love your channel especially the “just the strikes” salmon videos. Usually trolling fishing shows are boring because the camera’s don’t roll until they’re hooked up so they miss the best part!

  • Just tried out this recipe last night and it tasted amazing!!! I have a couple questions and would really appreciate some inputs!
    -My oven doesn’t have grill mode, what can I do to achieve the same result?
    -The breadcrumbs tasted great but it wasn’t crispy, what have I done wrong?

  • I know its a bit of a random one, but whatever happened to Aaron Craze, I can’t find nothing about him since 2015, do you still keep in contact with him and what does he do now?

  • I just wanna say Congratulations!!I knew that each food filled with your passion and inspiration.btw.I really like cooking and I’ll try my best to improve that.Have a wonderful dayAlways support u

  • I just made this. I used this to get rid of a package of frozen swai my family had in the freezer. The words of my father and I quote “on a scale of 1-10 this meal is 100”. Thank you for this! I doubted that fish would come out this crispy in the oven but it worked!

  • really annoys me the style in which it is filmed, you dont really get to see the thing being cooked  just daft closeups all the time  im sure they think its edgy and alternative but its just stupid.

  • I’m curious, you cooked your salmon longer than chefs here in Australia say too. They are generally looking for nicely cooked on both sides with still some pink in the middle. So am wondering if this dish requires the fish to be cooked more or is it just your personal preference?

  • Looks good
    Got the shallots and tomatoes
    Just missing basil and bread n balsamic vinegar
    Making Tomoro w tilapia
    Oh well
    Thx gord
    Luv ya

  • Gordon: Salt.
    Me: puts salt in pan
    Gordon: pepper.
    Me: puts pepper in pan
    Gordon: olive oil.
    Me: puts olive oil in pan
    Gordon: Hot pan.
    Me: puts a hot pan in pan

  • Jamie, are you sure this recipe is complete? I didn’t hear you mention to lightly drizzle half a bottle of olive oil over the breadcrumbs.

  • Hello☺, Chef Oliver. My name is Tatiane and i am from Brazil. We Brazilians love your recipe❤.Sorry, My English in not very good, but i love this recipe! ��

  • I wish that you posted this before I ate supper! Guess I’ll just have to wait until tomorrow to make it!! Looks like it’s to die for. Great instructional video by the way and tight lines to all!!

  • For the paste: blend half a chilli, sun-dried tomato paste (2-3 tbsp) with a swig of the oil, two cloves of garlic, lemon zest and juice of + lemon, handful of basil, tbsp balsamic vinegar, 40g or inch square of parmesan.

    For the breadcrumb coating: blend 200g bread, half a tin (or 4 fillets) of anchovies, pepper, 2 cloves of garlic.

  • Wow awesome recipe Byron! Will definitely try this out! I wanted to check would this recipe go with any other white fish too? Or only snapper? Happy holidays to you and your family! Love watching you guys!

  • Jesus hell, People like to mock the camera work on these videos and yeah it’s silly, but holy crap on this one it’s especially painful to look at, even for me and I don’t get motion sick.

  • Looks great! I can‘t wait to try the recipe. Fit perfect to my Dessert which I grilled on a gas grill.��
    LG Ronald

  • Why do they shake the camera and zoom so much in cooking shows? At least if you’re gonna zoom, make it look appetizing and show the plate clearly:/

  • on my road to gastric sleeve thanks for this healthy recipe! I usually just use some lemon on my fish but this looks yummy so im gonna try it.

  • I’ve made this many many times and it truly is delicious; if I don’t have any basil I’ll improvise with some green pesto; I use cod loin sometime, mackerel another time. And I bake it in the oven at 180 C!! Let those creative juices flow. Absolutely beautiful with sweet potato wedges and peas; proper fish fingers and chips and peas.

  • most chefs don”t make enough money to buy the ingredients they want on a daily basis. this stuff can get pricey but it does come in handy on holidays, special occasions, or when you are in the doghouse, lol.

  • But not with the skin please…it’s too strong flavored to me…..but once upon a time, I had fish with the sun dried tomatoes in a vacation hotel in Rotarua…it was SO tasty….wonderfully delicious. So I’m sure this recopecwill be that good too.

  • And let many miss this opportunity to earn steadily. But the hope of the sensible and active people will think before doing something. The work is not complicated. But gambling by people. Without the experience and the free schedule. Free training and a lot of communication, advice, who has been working well. If you want to strip off address community.


  • I seriously wanted to make this,but damn… i wasted about 15mns of my life rewinding…smdh
    i had to watch it 5times thinking i missed the oven temp but he never says it… i cant understand the name of the fish & then he had the nerve to list the link to the website offering the recipe.. just to get YOU on there,because THE RECIPE is DEFINITELY NOT. That website is a joke,no search button, just other celebrity recipes.. just 4get it, on to another chefs channel. NEXT……..

  • so I watch you cook and I hear you use words like delicate and fragrant and finesse & i feel like i cook like a bloody uncouth cavewoman. a neanderthal if you will! lol
    i love fish, im a pescatarian so i enjoy those recipes more. it does look awesome! bless

  • que delicia Jamie, ud. siempre cocinando rico, esa mezcla de sabores en ese paescado, el tomate seco con aceite de oliva, la albahaca, el jugo de limon y todo lo demas que RICOOOOO. gracias por ense;arnos a cocinar.

  • yep i agree, nobody can believe about this quickly. i can tell you one thing, i’ve been getting paid about $200 a week just for letting brands know what i prefer to buy. i found it here:

  • i was making rice to include with my lunch for tomorrowdecided to make it the way you didwith the onion and garlic and herbs. it came out amazing! my mom loves it too! thank you for this video!

  • just wondering i saw your stove isnt gas was wondering since you have worked in the restaurant industry in the past which do you prefer? i just moved to a new place and its odds to go from gas `to electric

  • it looks awesome!:) Your cooking always looks so effortless, it’s kind of satisfying to watch it.:) And this recipe does not look complicated and time consuming so as a student with limited time and gadgets and space in the kitchen, I’ll propably try this sometime. Thank you for the recipe and cheers from Czech Republic! xxx

  • I get that he speaks different than many Americans but when he said shallots, basil, tomatoes, fillets and balsamic I actually fucking cringed

  • In light of the new report by the IPCC and the ongoing debate about the climate impacts of meat consumption (especially beef), is it about time a chef did a ‘Low Carbon Recipe Book’ for ideas on how to eat with low impacts to the planet? Could be a handy contribution.

  • fantastic!!! I am a lake Erie fisherman for walleye & perch. I know what you meant when you said zippered the walleye fillets. I usually just cook my walleye in butter & onions but this will do for something different. Making perch fillets tonight & breaded them. Not gonna fry them doing this.

  • Wow! @Jamie Oliver thanks for sharing this! It seems easy to make and will definitely have to put the ingredients on next my grocery shopping list! And I didn’t know to use the method you shown about olive oil & herbs! Thanks! ☺️��

  • Just made this. It all tasted nice but i used the wrong fish… Kind of ruined it for me…
    Other than that it was really fun to make!

  • How do you get started with a culinary career? Also, what is a budget friendly chefs knife that you recommend for general purpose?

  • Can more recipes that are sans tomato be posted? Maybe mention substitutes for the tomatoes? Cause they are a pretty severe allergen for some people.

  • I followed Gordon’s recipe.
    Mine looked so good I took a picture of it.
    The taste is amazing, like your taste buds making love to your brain.
    This is a simple easy to follow way to make wonderful fish.
    Actually this is the best fish dish I have ever eaten.
    Chief Gordon Ramsay thank you so much for making videos like this.
    You are on top of your game and no one creates magic like you do.

  • Im definitely going to give this a try. By the way Jamie am a massive Spicey Sicilian Pesto fan so is my 6 year old for many years now.

  • Jamie Oliver
    While he was growing up,Jamie Oliver parents ran a restaurant in Essex, England and he used to practice cooking in the kitchen there, he enjoyed cooking very much, so after he finished school,he went to Westminster catering college, where he studied to become a chef

  • Cooked this for my mum just now. She usually hates cod and finds it boring but she hasn’t stopped going on about how incredible it was. She said it was the tastiest Cod she’s ever had and the flavours unbelievable! 5 star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

  • if there is a basic rule of gastronomy, it is that fish and cheese do not go together. No idea what parmesan is doing in such a recipe. Fail

  • just put it in the oven, but only for 15 minutes cause my grandmother said that 20 mins is too long, wish me luck, and great recipe!!!

  • Food always looks good, but there are too many steps in Byron’s recipes. I feel like many of the steps can be cut down to shorten the cooking process to make them quicker meals.

  • Could you please gives us the cooking time & to what temperature the oven should set!
    The secret of your delicious cooking is you cook them with art & passion��������

  • Question: when you film and then eat the finished product, is it still hot? I have a hard time imagining it is after you’ve taken several shots of it. Also, do you constantly have leftovers or does Rachel eat the other half? I’m so curious about the behind the scenes!

  • challots. Echalote Francais. echalote grise. those are all different names for the same thing. they come in little tins at the supermarket