Roasted Fish With Lemon, Sesame and Herb Bread Crumbs

I recently discovered that no all parchment papers are able to handle 450º, so check what temperature that your parchment paper is good for. Mine mentions it is fine up to 425º).

Super easy when using dried za'atar as suggested in the description. I used tilapia rather than trout.

Made this first as written, but didn’t feel the blandness of the topping justified the work of making it. Followed the suggestion of one of the commenters here and added paprika the second time, as well as a bit more salt, and — bam — delicious! The paprika adds just the oomph the topping needs. I used maybe 1.5 tsp.

I used sole, dried thyme because I couldn't find fresh, omitted sesame seeds, and added parsley. Really yummy and elegant. Lemon zest and juice at the end really help make this dish. Served over greens mixed with rice.

Love this recipe. Use it for cod and halibut and it works perfectly with them. The topping is always toasty. Use lime for lemon often.

Easy to make and very tasty - I used za'atar instead of the fresh herbs but sprinkled some fresh parsley on top to make up for it. My only thought for next time would be to make a quick lemon butter pan sauce to spoon over the top of the filet before serving to make up for any dryness if you overcook it a tad (as I did!)

Used Za'atar because I recently bought some and we're now addicted. Perfect ratios (za'atar + breadcrumbs + melted butter) and added lemon zest and freshly squeezed lemon juice right before saving. Wonderful way to serve trout. Yum! Thanks Ali Slagle!

Delicious and easy. Made this exactly as written using steelhead trout on a weeknight but I'd do this for a dinner party. It's visually appealing in addition to being good. I agree with another commenter who wrote to add a squeeze of fresh lemon juice at the end. I'd like to try it with Za’atar, too, as somebody suggested in the comments.

From column: Simple fish doesn’t need to be boring fish. Ali Slagle adds a mixture of herbs and panko breadcrumbs, inspired by the spice blend za’atar, to bring freshness and crunch to fast-cooking trout. (You could also just use za’atar itself.) The squeeze of lemon to finish is essential.

Excellent - made as written over fresh Icelandic cod, available in winter in the Pacific Northwest. Would make again with any other white fish, halibut or salmon. Served with roasted asparagus and lemony/shallot orzo. A keeper!

Texture was really nice but the topping could have used more flavor for all the work. Next time I will try adding the za’atar as suggested by others, or maybe even some paprika or Old Bay, as well as a bit of salt.

10/3/21 very good. used Zatar instead of first 4 ingredients.

This was delicious. I used fresh lemon time and dried Mexican oregano. Left out 2 T of butter from the breadcrumbs. Served it with baked butternut squash. Easy too. Make it you'll love it

What is so nice about this recipe is you can use just about any herbs and it taste good. I used tilapia and it was excellent. Also an easy and quick recipe when you get home and everyone is hungry.