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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oven to 400F. Line a sheet pan with parchment, place the fish on it, brush with olive oil, and season with salt and pepper.
In a small food processor, pulse the breadcrumbs, parmesan, parsley, garlic, and lemon zest until combined.
Press the crust mixture firmly onto the top of each fillet.
Cut the butter into small squares and dot over the crust, then layer thin lemon slices on top.
Bake for 18 to 20 minutes, until the fish flakes easily and reaches 145F. Broil 1 to 2 minutes for a golden crust, if desired.
Cook the orzo in the chicken stock until tender, then drain.
Stir in the butter, olive oil, parmesan, and the juice of 1 large lemon.
Squeeze fresh lemon over the fish.
Serve over the lemony orzo, spooning the pan juices on top.
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Press the crust on hard. Loose crumbs slide off and burn on the pan; packed ones stay put and turn golden.
Brushing the fish with olive oil first gives the crust something to grab onto.
The fish flakes easily when pressed with a fork and reaches 145F at the thickest part - usually 18 to 20 minutes at 400F, less for thin fillets like flounder (check around 15 minutes).
Start the orzo when the fish goes in the oven and the two finish together.
No food processor? Mince the garlic and parsley fine, then stir everything together in a bowl with a fork until the breadcrumbs look evenly green and cheesy.
Can I use a different type of fish?
Yes, any flaky white fish works - cod, snapper, flounder, tilapia, halibut.
What can I use instead of breadcrumbs?
Swap breadcrumbs for panko as a 1:1 for an even crunchier crust.
Can I make this dish gluten-free?
Yes, use gluten-free breadcrumbs to keep the dish gluten-free.
How do I know when the fish is done?
The fish is done when it flakes easily and reaches 145F at the thickest part.
How should I store leftovers?
Refrigerate leftover fish in an airtight container up to 3 days, storing the orzo separately.
