Broiled Fish Fillets

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 fish fillets (about ½ pound each)
  • 4 tablespoons butter
  • Salt, if desired
  • Freshly ground pepper
  • ½ cup fresh bread crumbs
  • ½ teaspoon paprika
  • Lemon wedges for garnish
  • Parsley sprigs for garnish


  1. Preheat the broiler to high.
  2. Select a baking dish just large enough to hold the fish fillets in one layer. Grease the bottom of the dish with 1 tablespoon butter. Sprinkle it with salt and pepper.
  3. Arrange the fillets, skin side down, on the dish and sprinkle with salt and pepper to taste.
  4. Scatter the bread crumbs on a piece of wax paper. Hold a small sieve over the crumbs. Put the paprika through the sieve and blend paprika and crumbs. Sprinkle the fish fillets with the crumbs. Melt the remaining 3 tablespoons butter and dribble over all. Broil about 6 inches from the source of heat until golden brown. Turn the oven heat to 400 degrees and bake 10 minutes. Garnish with lemon wedges and parsley sprigs.