Recipe: Baked Fish with Herbed Vegetable Crumb Topping

Baked fish with herbed veggie crumb topping

1 medium yellow onion

2 stalks celery

1 carrot

1 stick butter

2 tablespoons minced garlic

1 – 1 ½ cups plain dry bread crumbs

½ teaspoon dried thyme

Pinch red pepper flakes

Salt & pepper

2 lbs. fish fillets (cod, pollock, haddock or hake)

¼ cup snipped fresh chives

¼ cup chopped fresh parsley

Preheat oven to 350. 

Trim/peel and finely dice the onion, celery and carrot. 

Melt the butter in a large skillet and sauté the diced vegetables and the garlic until tender.  Add enough breadcrumbs to make a loose mixture (not too dry).  Season with thyme, red pepper, and salt and pepper to taste.

Place fish fillets in glass baking dish and sprinkle the crumb mixture evenly over the top.  Bake uncovered for 20 – 30 minutes, until thickest fillets flake easily.  Sprinkle with chopped fresh chives and parsley and serve.