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“Have tried this with both salmon, cod and halibut, it was equally good with all. I often use wheat germ instead of breadcrumbs.”

Ingredients Nutrition

  • 1 lb fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed)
  • 1 egg
  • 2 tablespoons milk
  • 1 cup fine breadcrumbs
  • 14 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 12 teaspoon Italian herb seasoning
  • 12 teaspoon dry mustard
  • 2 tablespoons olive oil or 2 tablespoons canola oil


  1. Preheat oven to 450f degrees.
  2. Slice large fish fillets to size required.
  3. Beat egg and milk together in a bowl.
  4. Combine crumbs, salt, pepper, Italian herb spice and dry mustard in a bowl or on a plate.
  5. Put oil on baking sheet and place in preheataed oven while coating fish.
  6. Dip each piece of fish in egg mixture and then in bread crub mixture.
  7. Press fish firmly into crumbs.
  8. Place fillets on hot oil on baking sheet.
  9. Flip immediately to ensure both side are oiled.
  10. For half inch thick fillets, bake four minutes, turn and bake four minutes more.

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