My neighbor brought this over during Lent, and I was shocked it takes just 4 ingredients!

This oven baked 4-ingredient crispy stuffing fish is exactly the kind of weeknight dinner my neighbor dropped off during Lent that totally surprised me. It looks like something you fussed over, but it’s literally just white fish, boxed stuffing mix, butter, and a splash of broth. The stuffing bakes up into a golden, crunchy topping while the fish stays flaky and tender underneath. It’s perfect for those nights when you want something cozy and homemade without pulling out half your pantry or spending an hour in the kitchen.

I like to serve this crispy stuffing fish with a simple green side, like steamed green beans, a tossed salad, or roasted broccoli, to balance out the buttery topping. A squeeze of fresh lemon over the fish right before serving brightens everything up. Mashed potatoes or a quick microwave rice pouch also work well if you want a heartier meal. If you’re cooking ahead, you can pair it with a make-ahead coleslaw or a bagged salad mix to keep everything super low effort but still feel like a complete dinner.

Servings: 4

1 1/2 pounds white fish fillets (such as cod, haddock, pollock, or tilapia)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar-sized white ceramic casserole dish.

Pat the fish fillets dry with paper towels and check for any small bones. Arrange the fillets in a single layer in the prepared baking dish, tucking in any thin ends so they don’t overcook. If the fillets slightly overlap, that’s okay.

Pour the dry stuffing mix into a medium bowl. Drizzle the melted butter over the stuffing and toss with a fork until the crumbs are evenly coated and look slightly moistened.

Pour the broth over the fish in the baking dish, going around (not directly on top of) the stuffing mix area. You want the broth to come about halfway up the sides of the fish to help it stay moist while it bakes, but keep the stuffing mostly on top so it can crisp.

Sprinkle the buttery stuffing mixture evenly over the top of the fish, covering as much of the surface as possible in a fairly even layer. Gently press the stuffing down with your fingertips so it adheres to the fish but still stays loose and craggy on top for maximum crunch.

Place the baking dish on the middle rack of the preheated oven. Bake for 20–25 minutes, or until the fish flakes easily with a fork and the stuffing topping is golden brown and crispy. Thicker fillets may need closer to 25 minutes, while thinner ones may be done around 18–20 minutes.

If the fish is cooked through but you want a deeper golden color on the stuffing, switch the oven to broil for 1–2 minutes, watching closely so the topping doesn’t burn.

Remove the dish from the oven and let the fish rest for 3–5 minutes. Use a large spatula to scoop up portions, getting both the flaky fish and a good layer of the crispy stuffing topping in each serving. Serve hot.

For a slightly lighter version, you can reduce the butter to 2 tablespoons and add an extra splash of broth to keep the stuffing from drying out. If you’re keeping the dish strictly meatless for Lent, use vegetable broth and choose a stuffing flavor without any meat bits. For more flavor without adding ingredients, choose a strongly seasoned stuffing mix, like savory herb or garlic and herb. If your fillets are very thin, start checking for doneness at 15–18 minutes to avoid overcooking. You can also bake this from partially frozen fish: just add 5–10 minutes to the baking time and make sure the fish reaches a safe internal temperature and flakes easily. To prep ahead, arrange the fish in the dish, cover, and refrigerate; when ready to bake, top with the buttery stuffing mixture and broth right before it goes into the oven so the crumbs stay crisp. Leftovers reheat best in the oven or toaster oven so the stuffing topping can crisp back up.