Authentic home cooking from Italy, with US measurements. 
Baked Ribbonfish Cutlets
These cutlets are delicious—baked in the oven but still super crispy! Quick to make, they’re a hit even with those who aren’t big fans of fish, thanks to the flavorful breading!
Baked Ribbonfish Cutlets
These cutlets are delicious—baked in the oven but still super crispy! Quick to make, they’re a hit even with those who aren’t big fans of fish, thanks to the flavorful breading!
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 2
Set up 3 bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with pepper, oregano, and ginger.
- 3
Check the fillets with your fingers to make sure there are no bones. Dredge each fillet in flour, then dip in egg, then coat with the seasoned breadcrumbs. Arrange them on the baking sheet.
- 4
Once all the fillets are breaded, drizzle with extra virgin olive oil and bake at 350°F (180°C) for about 10 minutes, or until cooked through and crispy.
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