1-First Step: Get the oven and dish ready Preheat your oven to 220°C/200°C Fan/Gas 7/425°F with a shelf just above the middle. This high heat is important because it helps the crumbs crisp up fast while the fish stays tender. Grease the bottom of a shallow baking dish with 1 knob of butter, making sure the base has a thin coating all over. Using a shallow dish matters because it lets the fish cook evenly and helps the topping brown nicely. If you are cooking for two, a medium dish works well. If you are using larger fillets, cut them into smaller portions so they cook at the same speed.

2-Second Step: Season the fish Pat the fish fillets dry with paper towels first. This helps the seasoning stick and keeps the topping from turning soggy. Season the fish lightly with salt and black pepper, then place the fillets in the baking dish in a single layer. If you are using smoked haddock, go easy on the salt because it already has plenty of flavor. For extra-sensitive palates, you can also use just a small pinch of pepper and let the Parmesan and lemon do more of the talking.

3-Third Step: Mix the crumb topping In a bowl, combine 40 grams breadcrumbs, 20 grams finely grated Parmesan cheese, 2 teaspoons garlic granules or 1 large clove of finely chopped garlic, the zest of 1 small lemon, and some black pepper. Stir everything together so the flavors are evenly spread through the crumbs. The Parmesan adds saltiness and helps the top brown. The lemon zest keeps the topping from tasting too heavy. If you like a bit more personality, this is the stage where you can stir in a small pinch of smoked paprika, chilli flakes, curry spices, cumin, oregano, or rosemary.

4-Fourth Step: Add the butter and oil Melt 25 grams butter with 1 teaspoon olive oil in a small saucepan over low heat, or do it in the microwave if that is easier. Once melted, stir it into the breadcrumb mixture until everything is well combined. You want the crumbs to look lightly damp, not soaked. If the mixture seems too dry, it will not brown as evenly. If it seems too wet, add a small spoonful more breadcrumbs. This balance is what gives Oven Baked Crumbed Fish its crisp, golden top.

5-Fifth Step: Cover the fish with crumbs Press the breadcrumb mixture all over the tops of the fish fillets. Be generous here. A thicker layer gives a better crunch and makes the finished dish feel more satisfying. Scatter any remaining crumbs around the fish in the baking dish so nothing goes to waste. If you want extra crispiness, press a few more crumbs onto the top before baking. That little extra pressure helps the topping hold together better once it goes into the oven.

6-Sixth Step: Bake until flaky and crisp Bake for 10 to 15 minutes, depending on the thickness of the fish. The fish is ready when it is opaque and flakes easily when checked with a knife in the thickest part. The topping should look golden and crisp. Do not overbake. Fish cooks quickly, and a few extra minutes can make it dry. If your fillets are especially thick, they may need a little longer. If they are thin, start checking at the 10-minute mark.

7-Seventh Step: Finish and serve Take the dish from the oven and serve immediately. Add a sprinkle of finely chopped parsley if you want a fresh look, and finish with a squeeze of lemon for brightness. The lemon cuts through the richness of the butter and Parmesan in the best way. This dish is best eaten right away while the crumb topping is still crisp. Pair it with potatoes, peas, or roasted vegetables for an easy, balanced meal. If you are feeding a family or a group, it is an excellent choice because it comes together so quickly and looks good on the table without much effort.