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Overhead of white dish holding Baked Fish topped with a mayo sauce and sitting on shredded lettuce

Oven Baked Fish on Lettuce

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White fish is topped with a mayonnaise-Parmesan-green onion mixture, placed on a bed of shredded iceberg lettuce and baked. Quick and easy, unusual and absolutely divine!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


  • 4 cups shredded iceberg lettuce
  • 2 pounds white fish fillets – red snapper, tilapia or halibut (see  my fresh fish buying tips)
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 2 green onions, chopped
  • chopped Italian parsley, for garnish


  1. Preheat oven to 350 degrees.
  2. Grease a baking dish large enough to hold the fish fillets in one layer (preferably one that can double as a serving dish).
  3. Cover the bottom of the prepared dish with the shredded lettuce. Place the fish on top of the lettuce. If using individual fillets instead of one large piece, you can slightly overlap the fillets to fit them in the pan.
  4. In a medium bowl, mix together the mayonnaise, Parmesan cheese and onions. Season with salt and pepper to taste. Spread the mixture evenly on top of the fish.
  5. Bake for 20 minutes or until fish is browned in places on top and reaches 140 to 145 degrees when measured with an instant-read thermometer.
  6. Remove from oven and let stand for 5 minutes. Sprinkle with chopped parsley and serve.


Make ahead: Fish can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: fish, main dish, easy entertaining, gluten free
  • Method: Bake
  • Cuisine: Mediterranean