easy summer fish dish

Roast Fish Fillets with Parsley Crumb Topping

Some people are leery of oilier, darker-hued fish such as bluefish and Spanish mackerel. But when they are perfectly fresh, there is nothing better. And these varieties can stand up to a big blast of heat, emerging moist and delicious from the oven.

Course Main Dish
Cuisine Italian
Keyword fish fillets, seafood
Prep Time 20 minutes
Cook Time 11 minutes


  • 2 or 3 bluefish or mackerel fillets about 1 pound, preferably skin on
  • 1 or 2 slices semolina bread or country-style white bread*
  • Leaves from 2 or 3 Italian parsley sprigs
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt or kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 425°F. Rinse the fillets and check them over, pulling out any bones with your fingers or fish tweezers.
  2. To make parslied bread crumbs: Tear the bread into pieces and place in a food processor bowl. Process until the crumb is fairly uniform; add the parsley leaves and pulse until the crumb is medium fine, with the parsley bits distributed evenly. Moisten crumbs with half of the olive oil.
  3. Place the fillets, skin side down, on a sheet pan or broiler pan. Sprinkle with salt and several grindings of pepper. Rub the fillets with remaining olive oil and top with parslied bread crumbs, pressing them firmly with the flat of your hand.
  4. Roast the fillets on a center rack until cooked through, about 12 minutes. Check after 10 minutes and, if the bread crumbs need to be browned more, move the pan to the top rack.

Recipe Notes

Note: Instead of making bread crumbs, mix chopped parsley and olive oil with panko and proceed as described.