Oven Baked Fish Recipe

Crispy oven baked fish with chickpeas, spinach and tomatoes.

Crispy panko coated oven baked fish fillets with chickpeas, spinach and tomatoes tossed in a lemony garlic dressing for an easy one pan meal!

Course Main Course

Cuisine North American

Keyword baked white fish with chickpeas, spinach and breadcrumbs

Prep Time 25

Cook Time 20

Servings servings

Calories 883kcal

Author Nadia Fazio

Ingredients

450 grams white fish fillets 2 fillets: cod; haddock; grouper or halibut
4 cups baby spinach leaves
19 oz can of chickpeas drained and rinsed
1 cup cherry tomatoes halved

For the olive oil/lemon dressing

¼ cup olive oil divided
grated zest of 1 lemon divided
juice of 1/2 lemon
1 clove garlic finely minced
½ tsp salt
black pepper to taste

For panko topping

¼ cup Panko breadcrumbs
2 tbsp. olive oil
½ tsp. lemon zest
pinch salt
black pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 degrees F and have a 9 x 13 inch baking dish ready.
In a small bowl stir together the olive oil, add all but 1/2 tsp of the lemon zest (keep the remaining zest for the panko breadcrumb mixture), juice of 1/2 lemon, finely minced garlic and salt and pepper.
In a separate small bowl, combine the panko, reserved 1/2 tsp lemon zest, 2 tbsp olive oil, a pinch of salt and pepper, to taste.
Toss together the spinach, chickpeas and halved cherry tomatoes in the baking dish.
Stir in all but 1 tbsp. of the olive oil/lemon mixture and toss to coat the vegetables well.
Place the fish fillets on the bed of vegetables and spoon or brush the fish with the remaining olive oil mixture. Sprinkle the panko evenly over both fillets. Press the crumbs into the fish with your fingers.
Bake for 15-20 minutes (depending on the thickness of the fillets) or until the fish flakes easily. Broil for 1-2 minutes to brown the panko. Serve immediately.

Notes

What varieties of fish work well in this recipe?

-Any white, firm fleshed fish such as haddock, cod, grouper or halibut.

Substitutions

-If you don't have access to panko, substitute with regular unseasoned breadcrumbs.
-This fish recipe has a light coating of breadcrumbs, you may double the amount of panko or breadcrumbs if you prefer.

To serve

-This one pan fish dish is filling enough as is, however you may round out the meal by serving it with a salad; steamed rice or fresh bread.

Storage

-Keep leftovers refrigerated for up to 3 days.
-Reheat in a 350 degrees F preheated oven until warmed through.

Nutrition