Sun-Dried Tomato and Lemon Baked Fish
Sun-Dried Tomato and Lemon Baked Fish
Open in full-screen mode

Sun-Dried Tomato and Lemon Baked Fish

15 MIN
10 MIN
Our lively mixture of panko, sun-dried tomatoes, mint and lemon zest gives these haddock fillets a whole new take. Elevating the everyday baked white fish, they’re not only crispy, but full of delightful flavours.



  1. With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil.
  2. Place the fish steaks on the prepared baking sheet. Season with salt and pepper. Set aside.
  3. In a small bowl, combine the bread crumbs, tomatoes, mint, lemon zest and melted butter. Spread on the fish.
  4. Bake for 8 minutes or until the fish is cooked and the topping is golden brown. Finish browning under the broiler, if needed.
  5. Serve with lemon wedges and Sautéed Peas and Artichokes.

Good with...


  1. Made with tilapia, served with roasted brussel sprouts and carrots as well as some leftover mashed potatoes that I browned in a frying pan. Best fish topping ever! Loved the lemon with the sweet/salty sun-dried tomatoes.

  2. I used cod and it was fabulous! Will make it often.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.