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Baked pickerel with Herbs and Lemon
Keto Friendly

Baked pickerel with Herbs and Lemon

By: Larry's Catch 4.91(40 reviews)

Easy baked pickerel with Dijon and herb crumb — flaky, tender, and a simple oven recipe ready in just 20 minutes.

TIME
TIME
20 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 1 lb (454 g) wild pickerel fillets, thawed and patted dry
  • 3/4 tsp fine sea salt (or to taste)
  • 1/4 tsp black pepper
  • 1 1/2 tbsp Dijon mustard
  • 1/3 cup panko breadcrumbs (or gluten-free crumbs)
  • 2 tbsp olive oil (or melted butter)
  • 1 tbsp chopped parsley or dill
  • 1/2 tsp lemon zest (optional)
  • 1 tbsp lemon juice (for finishing)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat pickerel fillets dry and season both sides with salt and pepper.
  3. Arrange fillets on the baking sheet and spread a thin layer of Dijon over the top.
  4. Mix breadcrumbs, olive oil (or melted butter), herbs, and lemon zest in a bowl.
  5. Spoon the crumb mixture over the fillets and gently press to adhere.
  6. Bake for 10–12 minutes until the fish flakes easily and the topping is golden.
  7. Finish with fresh lemon juice and serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: ~390 kcal
  • Protein: ~42 g
  • Total Fat: ~18 g
  • Saturated Fat: ~3–5 g
  • Carbohydrates: ~14 g
  • Sugar: ~1 g
  • Fiber: ~1 g
  • Sodium: ~520 mg
  • Cholesterol: ~95 mg
  • Omega-3 Fatty Acids: ~600–800 mg

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