Fresh Catch With Broccolini Recipe

Preheat and prepare fillets

Preheat the oven to 400°F (200°C). Pat the fish fillets dry with paper towels and place them on a lightly oiled baking sheet or in a shallow baking dish. Season both sides of each fillet with 1 tsp salt and 1 tsp black pepper (divide evenly across fillets).

Add butter and lemon

Dot the top of each fillet with small pieces of the 2 tbsp unsalted butter (or brush melted butter). Drizzle the 1 tbsp lemon juice evenly over the fillets.

Add kid-friendly crunchy topping

In a small bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated mild cheddar, and 1 tbsp olive oil or melted butter. Mix until crumbs are lightly coated. Sprinkle this mixture evenly over the top of each fillet to create a gentle crunchy crust that appeals to kids.

Bake the fish

Place the baking sheet or dish in the preheated oven and bake 10–12 minutes, until the fish is opaque and flakes easily with a fork and the breadcrumb topping is golden. For thinner fillets check at 8–9 minutes; thicker fillets may need up to 14 minutes. Internal temperature should reach 145°F (63°C).

Prepare vegetables

While oven preheats (or simultaneously while fish bakes), trim tough ends from 8 oz broccolini and peel/slice baby carrots into child-friendly sticks if needed.

Roast or blanch for kids

Option A — Roasting: Toss broccolini and carrots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a separate baking sheet and roast in the same 400°F oven for 10–12 minutes until tender and slightly charred at tips. Option B — Blanching (faster, milder): Bring a pot of salted water to a boil, add carrots and cook 3–4 minutes, then add broccolini and cook an additional 2–3 minutes until bright green and tender-crisp. Drain and toss with a little butter (optional) for flavor kids like.

Finish vegetables

If you blanched, season lightly with the remaining pinch of salt and pepper. If roasted, transfer to serving plate and let cool slightly so they’re warm but not too hot for kids.

Plate one or more fish fillets with a portion of broccolini and carrots alongside. Add a lemon wedge and 2 tbsp ketchup or mild tartar sauce on the side for dipping. For very young children, flake the fish into bite-sized pieces and check temperature before serving.

Servings: divide into appropriate kid portions (this recipe estimates about 2 small kid portions or 1 generous adult-kid combo).

Storage and reheating: Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat gently in a 300°F oven for 8–10 minutes to retain moisture (avoid microwave if you want to keep the breadcrumb crisp).