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Baked breaded fish offers lean protein, omega-3s, and a crispy baked coating.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked Breaded Fish (120 g) has 210 calories. That works out to 175 calories per 100 g. It contains 15.6 g of carbs, 19.8 g of protein, 7.4 g of fat and 1.3 g of fiber. Its 1.3 µg of B12 covers 55% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
210
KCAL / 120G
Carbs
15.6g
· 6% DV
Protein
19.8g
· 40% DV
Fat
7.4g
· 9% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 38% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 210 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.01 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 1.3 g | 5% |
| Protein | 19.8 g | 40% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 210 kcal |
| 1 piece (extra small) | 60 g | 105 kcal |
| 1 piece (small) | 80 g | 140 kcal |
| 100 g | 100 g | 175 kcal |
| 1 serving (medium) | 150 g | 263 kcal |
| 1 piece (large) | 180 g | 315 kcal |
| 1 serving (large) | 200 g | 350 kcal |
| 2 piece (double) | 240 g | 420 kcal |
| 1 piece (jumbo) | 250 g | 438 kcal |
Calculated from 175 calories per 100 g.
Bake Baked Breaded Fish in a single layer until the coating is golden and the fish flakes easily with a fork. Avoid crowding the tray, since trapped steam can soften the coating and make the fillets cook unevenly.
Yes, Baked Breaded Fish can usually be cooked straight from frozen, and thawing may make its coating soggy. Follow the package directions for a packaged product, space the pieces apart, and make sure the center is thoroughly cooked.
Mild, firm white fish such as cod, haddock, or pollock works well for Baked Breaded Fish. Choose fillets of similar thickness so they finish cooking together and the breading has time to brown without the fish drying out.
Keep Baked Breaded Fish crisp by placing the pieces on a wire rack or a lightly oiled tray with space around each one. A hot oven and a small amount of oil on the coating help it brown; avoid covering it after baking.
Baked Breaded Fish is safely cooked when its thickest part reaches 145°F (63°C), or when the flesh is opaque and separates easily with a fork. Check the center of a thick piece rather than judging doneness from the browned breading.
Yes, an air fryer works well for Baked Breaded Fish because circulating hot air browns the coating. Arrange the pieces in one layer, leave room for airflow, and turn them if needed so both sides crisp evenly.
Baked Breaded Fish pairs well with lemon, roasted vegetables, coleslaw, or a simple green salad. For a heartier meal, serve it with potatoes or rice; a sharp, fresh side balances the mild fish and crunchy coating.
Leftover Baked Breaded Fish keeps for up to three days in a covered container in the refrigerator. Refrigerate it promptly after the meal, and reheat only the portion you plan to eat rather than warming the same leftovers repeatedly.
Often, yes: Baked Breaded Fish can use less added oil than its deep-fried counterpart while still providing fish protein and a crisp coating. The amount of oil and the thickness of the breading affect the final difference.
Reheat Baked Breaded Fish in an oven or air fryer rather than a microwave to help the breading crisp again. Set the pieces in a single layer and heat until the center is hot; avoid wrapping them tightly, which traps steam.
Vitamins
B12
1.32µg · 55% DV
B3
2.52mg · 16% DV
B6
0.23mg · 14% DV
Vitamin D
2.64µg · 13% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
216mg · 31% DV
Iodine
38µg · 25% DV
Sodium
384mg · 17% DV
Potassium ⭐
312mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked Breaded Fish is a fillet coated in a crumb mixture, often with egg to help it adhere, then cooked in the oven. It is a familiar home-cooked dish and a convenient prepared meal in many places, offering a crisp coating without deep-frying.
The outside turns golden while the fish stays tender and mild. Serve it with potatoes and peas for a classic British-style plate, or with salad, rice or vegetables for an easy weeknight meal. It provides 16.5 g of protein per 100 g, while the breading contributes carbohydrates. For a lighter plate, pair it with roasted vegetables or a fresh salad and add lemon just before serving.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
2.52g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.