Herbed Fish Fillets

This is the no-fuss fish dinner that delivers fried-fish texture without the splatter or the deep fryer. White fish fillets (cod, halibut, or sole all work) get dipped in beaten egg and milk, dredged in seasoned cornmeal, and baked on a sheet pan with a drizzle of melted butter on top.

The cornmeal is the move. It crisps up far better than breadcrumbs in a hot oven and gives the fillets a sandy, golden crust that holds together when you cut into it. Dill weed, paprika, and black pepper season the coating without overwhelming the mild flavor of the fish.

Serve with lemon wedges, parsley, and a green salad or simple rice pilaf for a quick weeknight dinner that doesn’t taste like a shortcut.

Pro Tips

• Pat the fish dry with paper towels before dipping in egg. Wet fillets shed their coating in the oven.
• Use a stoneware or metal pan, not glass. The pan needs to get hot enough to crisp the underside of the fish.
• Don’t crowd the pan. Leave space between fillets so steam escapes and the coating crisps instead of steaming.
• Check at the 15-minute mark. Fish is done when it flakes with gentle pressure from a fork. Overbaked fillets turn dry and rubbery.
• For extra crisp, run the pan under the broiler for the last 1 to 2 minutes.

Variations

• Add 1 teaspoon of Old Bay or Cajun seasoning to the cornmeal for a Southern coastal flavor.
• Replace dill with fresh thyme or tarragon for a French-leaning version.
• Swap half the cornmeal for panko breadcrumbs for an even crunchier crust.