6 Piece Fish Recipe

Prepare fish

Pat the 6 fish fillets dry with paper towels. Trim any stray bits and ensure roughly even thickness (use a light butter knife to flatten thicker parts if necessary).

Make marinade

In a shallow bowl combine 2 tbsp lemon juice, 2 tbsp olive oil, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp salt, 1 tsp black pepper and 1 tsp paprika. Whisk until combined.

Place fillets in a shallow dish or zipper bag and pour the marinade over them. Turn to coat both sides. Marinate in the refrigerator for 15–30 minutes (no more than 1 hour for delicate white fish).

Set up breading station

While fish marinates, set three shallow bowls: bowl 1 with 1 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, bowl 2 with 2 eggs beaten with 2 tbsp milk, and bowl 3 with 1 cup breadcrumbs.

Bread the fillets

Remove fillets from marinade and let excess drip off. Dredge each fillet in flour, shaking off excess; dip into beaten egg; then press into breadcrumbs to coat evenly. Place breaded fillets on a tray. (If you prefer unbreaded, skip this step and proceed to cook fish directly.)

Frying method (for crisp exterior)

Heat a large skillet over medium-high heat and pour in approx. 1/4–1/2 cup vegetable oil to reach a 1/8–1/4 inch depth. When oil is hot (350°F/175°C or a small breadcrumb sizzles on contact), place fillets in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a paper-towel-lined plate to drain.

Baking method (lighter option)

Preheat oven to 425°F (220°C). Place breaded fillets on a baking sheet lined with parchment. Lightly brush or spray the tops with oil. Bake for 12–16 minutes, flipping halfway, until golden and cooked through (internal temp 145°F/63°C).

Cooking unbreaded fillets

For marinated but unbreaded fish: heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high. Add fillets and cook 3–4 minutes per side (depending on thickness) until opaque and flake easily with a fork (internal temp 145°F/63°C). Alternatively, place on a greased baking sheet and roast at 400°F (205°C) for 8–12 minutes.

Arrange the 6 cooked fillets on a serving platter. Garnish with chopped parsley and serve lemon wedges on the side.

Offer tartar sauce or aioli in a small bowl for dipping. Squeeze fresh lemon over each fillet just before eating for best flavor.

Leftovers: refrigerate cooled fish in an airtight container up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes to preserve texture.