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Parmesan Crusted Tautog With Herb-Lemon Sauce

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I caught some tautog from shore just over a week ago and brought them home to Lauren to see what she could do with the fish cooking-wise. Tautog is a very delicious fish and I was excited to see what Lauren would come up with for a recipe.

In this post Lauren will share with you a new recipe she created for tautog. I ate this meal last week and I enjoyed it very much!

Tautog Recipe | From Lauren

If you've never heard of tautog, otherwise known as black fish, tautog is a flakey white fish with a very mild flavor.

It sets up well to pair with spicy smoked paprika and nutty parmesan cheese.  The light herbed lemon sauce gives the fish more depth with it's rich flavors of herbs such as mint, basil, parsley and more.

The herbed lemon sauce is very simple and is a great way to use some of your greens that have begun sprouting up this spring.  Here are the cast of characters for this quick and easy sauce: (the only thing missing from this would be the butter and olive oil)

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So as the herbs marry together in the butter, oil and lemon sauce, begin to assemble the fish.  As you can see, this is just a simple white fish.  What is so special about this fish though is that Ryan caught it the day before - fresh as can be!

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I chose to use the smoked paprika because it goes so nicely with the parmesan and I needed another flavor to go along with it so that the lemon sauce didn't take over.

It took only 8 minutes for it to cook, from start to finish - how easy is that?!

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If you're drooling over the rice served on the side, be sure to check out my Twice Cooked Rice with Spring Vegetables and Manchego.  It's a great pairing to the fish!

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Parmesan Crusted Tautog with Herbed Lemon Sauce
Prep time:
Cook time:
Total time:
Serves: 2-3
  • 1 lb tautog or other white fish fillet
  • smoked paprika
  • olive oil for baking + 1/4 C for the sauce
  • shredded parmesan cheese
  • 1 TBS of each, all chopped: mint, basil, chives, parsley, rosemary.
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 TBS butter
  1. Preheat the oven to 475.
  2. On a baking sheet, grease it with a little olive oil and arrange fillets. Sprinkle each fillet with parmesan cheese then sprinkle a little bit of paprika on each. Bake for 8 minutes or until fish is cooked through.
  3. In a saucepan, heat 1/4 cup olive oil, butter and lemon juice for 5 minutes. Add the zest and herbs then stir to combine. Let that simmer for 5 minutes while the fish cooks.
  4. Using a strainer, pour the sauce through and discard of the herbs (or leave them if you want).
  5. Drizzle each fillet with the sauce then enjoy!




  1. Caught Taug yesterday, used your recipe to prepare it along with your twice cooked rice with manchego a spring veggies . Th lemon butter with herb sauce was excellent.Keeper!

    1. Awesome! So glad you liked it 🙂

  2. Cooking this tonight. I had never heard of this fish but it looked beautiful at Eataly here in LA. I wonder how much it sells for closer to the source? We paid $26.00 per pound ; ).

    1. Wow $26/pound! That reminds me of when we were in Florida and they sold lobster for $60/pound! It’s probably around $15/pound here, but I’m really not sure because I’ve never seen it in the markets. We just eat it when Ryan catches it. That guess comes from what the fishermen here get per pound and then the estimated upsell on it, but I could be totally wrong. I really hope you enjoyed the recipe though! Please let me know and thanks for trying it!

  3. Hi Lauren,

    Made your fish and the rice and both were incredible.
    When I cut up the herbs, I believe I used too much making the sauce too thick. I diluted with more olive oil, lemon juice and butter… my question is…would 1 tablespoon of each spice chopped up be th appropriate amount? Thanks!!! Jill

    1. Hey Jill, I’m so glad you loved the recipes! And yes I would go with that measurement for each. If you’re using fresh herbs, it might be easier to measure by sprig (the leaves from 3 sprigs of rosemary, 6-8 basil leaves, 2 sprigs of mint, 8 chives and 3 sprigs parsley). I just updated the recipe though for 1 TBS of each to make it easier – I never usually measure herbs for recipes, just eyeball it, but I know the measurements would certainly be helpful!

  4. Hi Lauren, I just made this and it came out great! Served with roasted Brussel sprouts. A great meal! The tog was caught off the coast of Newport, RI.

    1. Hey Betty! I’m so glad you enjoyed it!! I was just thinking yesterday how I need to make another tog recipe!

  5. It was delicious, thank you!

    1. That’s awesome!

      I will let Lauren know you enjoyed the recipe.

  6. My fish had the skin on it Broiled skin side up with pepper for 4 min then turned over and followed directions I also added a scallion to the sauce.

  7. I’m going to try all,will let u know

    1. Sounds terrific Barry – let us know how you like it

  8. Will you cook when you come to Saggy Beach? Thanks, Lauren

    1. Yes I already have a few recipes I’m going to try this next week when I come down!

  9. Lauren. This recipe looks amazing. Can’t wait to try it. Haven’t chased any “Tog” yet, but I have plenty of striper meat. Thanks much!

    1. Thanks Brian! The recipe will definitely go well with striper too, but if you’re looking for more inspiration on how to cook it up there are a few other recipes in the Free Seafood EBook you might like!

  10. Sounds good, can’t wait to try it, up here in Maine we don’t have tog but we do have their close relative the bergall, I just haven’t been able to catch one yet

    1. Cool Brian – I’d be interested in seeing a photo if you get one of those Bergalls

    2. Let me know how you like the recipe if you try it!


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