Crumb-Topped Grouper

Oxmoor House
We loved the crispy crumb topping on this fish. Try it on any mild-flavored white fish, such as snapper, tilapia, or catfish.
6 servings (serving size: 1 fillet)


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4 (0.8-ounce) slices light whole wheat bread (such as Pepperidge Farm)
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper
1 tablespoon butter, melted
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice, divided
6 (6-ounce) grouper fillets
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
6 lemon wedges


Prep: 8 Minutes
Cook: 12 Minutes

Preheat oven to 400°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.

Combine crumbs and next 5 ingredients in a small bowl; stir in butter and set aside. Combine mayonnaise and 1 tablespoon lemon juice.

Place fillets on a broiler pan coated with cooking spray. Sprinkle with salt, pepper, and remaining lemon juice. Spread mayonnaise mixture evenly over fillets; top evenly with crumb mixture.

Bake at 400° for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Created date

March 2010

Nutritional Information

Calories 260
Fat 7.5 g
Satfat 2.1 g
Protein 37.7 g
Carbohydrate 7.7 g
Cholesterol 61 mg
Iron 1.9 mg
Sodium 300 mg
Caloriesfromfat 27 %
Fiber 1.1 g
Calcium 98 mg