Oven Fried Fish

Cooking Time: 25 min    Servings: 2-4

Products needed:

Milanese Gremolata Infused Olive Oil


  • ½ cup flour
  • 2 large eggs
  • 2 teaspoon prepared horseradish 
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper 
  • ½ cup seasoned bread crumbs
  • ¼ cup cornmeal
  • 2 tablespoons Olive Scene Gremolata Olive Oil
  • 2 tablespoons minced fresh parsley leaves
  • 1 small shallot , minced (about 2 tablespoons)
  • 4 skinless cod fillet , or haddock fillet, or other thick white fish fillet Lemon wedges
  • sea salt and ground black pepper


  1. Adjust oven rack to middle position and heat oven to 425°.
  2. Place a wire rack in a sheet pan. 
  3. Place ¼ cup flour in a pie plate or dish. 
  4. In second pie plate or dish, whisk eggs, horseradish, paprika, cayenne pepper, and ¼ teaspoon black pepper until combined; whisk in remaining ¼ cup flour until smooth.
  5. Mix remaining ¼ c flour, cornmeal and bread crumbs together in a bowl.
  6. Toss with olive oil, parsley and shallot.
  7. Pour into a third pie plate or dish.
  8. Dry fish thoroughly with paper towels and season with salt and pepper.
  9. Dredge 1 fillet in flour; shake off excess.
  10. Using hands, coat with egg mixture.
  11. Coat all sides of fillet with bread crumb mixture, pressing gently so the layer of crumbs adheres to fish.
  12. Transfer breaded fish to wire rack.
  13. Repeat with remaining 3 fillets.
  14. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes.
  15. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.