Ingredients for Baked Whitefish Parmesan
- 1/2 cup sour cream
- 1 (1 ounce) package dry onion soup mix
- Crushed Red Pepper Flakes
- 1/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Fresh Parsley
- Paprika
- 2-3 (6 ounce) white fish fillets
- Peanut Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Whitefish Parmesan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Whitefish Parmesan
- Preheat oven to 450°F (232°C).
- In a medium bowl, combine 1/2 cup sour cream and 1 (1 ounce) package of dry onion soup mix. Mix well.
- In a shallow dish, combine 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 teaspoon dried Italian herbs, and 1/4 teaspoon garlic powder.
- Dip each whitefish fillet (about 6 ounces each, 2-3 fillets) into the sour cream mixture, ensuring it's fully coated. Then, press the fish into the breadcrumb mixture, coating it lightly and evenly.
- Arrange the coated fish fillets in a lightly oiled 8x8 inch baking dish.
- Drizzle 1 tablespoon of olive oil over the top of the fish.
- Bake for 8 minutes, until the fish is lightly browned.
- Carefully flip the fish fillets and bake for another 5-7 minutes, or until golden brown and cooked through (internal temperature should reach 145°F).
- Serve immediately with roasted vegetables and brown rice. Wine pairing suggestion: Riesling, White Zinfandel, or Chablis.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
37g
Carbs
4g
