Oven-Breaded Fish

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon salt
  • 1 cup milk
  • 3 fish fillets (about pounds)
  • ¾ cup fine dry bread crumbs
  • ½ teaspoon finely chopped fresh rosemary
  • ¼ teaspoon ground thyme
  • ¼ cup butter, melted
  • Paprika and lemon wedges


  1. Preheat oven to very hot (525°F.).

  2. Add the salt to the milk. Cut the fillets into serving pieces and dip first into the milk and then into the crumbs mixed with the rosemary and thyme.

  3. Arrange the fish pieces in a well-greased baking dish and pour the butter over them evenly. Bake on the top shelf of the oven for about twelve minutes. Sprinkle with paprika and serve with lemon wedges.

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