Seafood

Serving

Golden Baked Fish

Name: Golden Baked Fish
Total time: 50 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 white fish fillets (about 1 1/2 lbs, such as cod or haddock); 1/4 tsp black pepper; 1/8 tsp salt; 1 egg white; 1/2 cup mayonnaise; 1/2 tsp dried dill weed; 1/4 cup finely grated onion; 1 Tbsp chopped fresh dill; 1 lemon (cut into wedges)

Mild white fish fillets baked under a puffed, golden dill-mayonnaise topping.

50 minutes

Serves 4

Dinner

18 min prep

28 min cook

Contains common allergens

Egg Fish Seafood

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Instructions

6 steps

1
Preheat the oven to 425°F (220°C) and lightly grease a 13x9-inch baking dish.
2
Arrange the fish fillets in a single layer in the prepared dish and sprinkle evenly with the black pepper.
3
In a clean bowl, beat the egg white with the salt until stiff peaks form, about 2-3 minutes.
4
Gently fold in the mayonnaise, dried dill, and grated onion until just combined, keeping the mixture light and airy. Spoon this topping evenly over the fish.
5
Bake uncovered for 15-20 minutes, until the topping is puffed and golden and the fish flakes easily with a fork.
6
Garnish with the fresh dill and serve with lemon wedges.

Golden Baked Fish — plated and served — Serving moment. How Golden Baked Fish looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

65/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 37

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

200

Calories

1 g

Protein

3 g

Carbs

21 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Golden baked fish is the kind of unfussy oven dish that anchors North American family kitchens, where a buttery, lightly seasoned crumb topping turns affordable white fish into a comforting supper. It descends from the broad tradition of baked fish dinners that filled weeknight tables and Lenten Fridays alike. Its appeal is reliability: a few pantry ingredients and a hot oven deliver a golden, flaky result every time.

Listahan note

This version leans on a buttery crumb and a hit of paprika for color, so the fish bakes golden without any frying.

Technique cues

Brush the fish with butter before the crumb so the coating sticks and turns golden rather than dusty.
Bake on the upper rack of a hot oven so the top browns before the fish has a chance to dry out.
Check at the thickest point with a fork and pull the instant it flakes, since white fish overcooks fast.

Kitchen flow

Parallel prep: Melt the butter and mix the crumb topping while the oven preheats, then assemble in one pass.
Make-ahead: Mix the seasoned crumb topping ahead and store dry; assemble on the fish just before baking.
Leftover move: Flake leftovers into a creamy fish chowder or onto a salad the next day.
Cleanup rhythm: Line the baking dish with parchment so the buttered crumbs lift away cleanly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

White fish fillets

the main protein

Purpose: Mild, flaky fish bakes quickly and carries the buttery topping well.

Handling: Pat dry and lay in a single layer.

Adaptation: Cod, haddock, tilapia, or pollock all work.

Butter

the richness and browning agent

Purpose: Butter moistens the crumb, helps it brown, and adds flavor the fish lacks on its own.

Handling: Melt and brush over the fish and into the crumbs.

Adaptation: Olive oil works for a dairy-free version.

Breadcrumbs

the golden topping

Purpose: Crumbs crisp in the oven for textural contrast against soft fish.

Handling: Toss with butter and seasoning before sprinkling on.

Adaptation: Crushed crackers or panko give different crunch.

Paprika

color and gentle warmth

Purpose: Paprika gives the topping its golden hue and a mild savory note.

Handling: Mix into the crumbs.

Adaptation: Smoked paprika adds a barbecue-like depth.

Lemon

the finishing acid

Purpose: A squeeze at the table cuts the butter and brightens the mild fish.

Handling: Serve as wedges alongside.

Adaptation: A dusting of lemon pepper bakes the brightness right in.

Technique notes

Use a hot oven around 425F so the crumb browns in the same time the fish cooks through.
Press the crumb gently onto the buttered surface so it forms a cohesive crust.
A final thirty seconds under the broiler guarantees a deep golden top if it needs a push.

Ingredient swaps

Gluten-free direction: Use gluten-free breadcrumbs or crushed gluten-free crackers.
Dairy-free option: Replace butter with olive oil or a plant-based butter.
Lower-sodium direction: Season the crumb with herbs, lemon zest, and pepper instead of extra salt.

Serve alongside

Buttered peas and carrots
Herbed rice pilaf
Roasted baby potatoes
Crisp green salad
Unoaked Chardonnay
Lemon iced tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate airtight for up to two days. Reheat in a 350F oven to keep the crumb crisp rather than microwaving, which softens it. Baked white fish does not freeze well, so cook it fresh.

Equipment

Baking dish or sheet pan
Pastry brush
Small bowl for the crumb
Fish spatula

Make this household-aware

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