Oven-Baked Breaded Cuttlefish is a very quick but truly delicious main course, perfect for Christmas or a Sunday lunch.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup Breadcrumbs
- 3 tsps Dried Parsley
- 3 tsps Dried Rosemary
- 3 pinches Fine Salt
- 4 pinches Ground Black Pepper
- 2 lbs Cuttlefish (frozen)
- 3 Eggs (medium)
- to taste Olive Oil
Preparation
Place the breadcrumbs, herbs, salt, and pepper in a bowl and mix well with your hands to combine all the ingredients.
Crack the eggs into a bowl and beat them with a fork.
Now, a little at a time, dip the thawed cuttlefish into the egg mixture, let them drain, and then roll them in the seasoned breadcrumbs.
Make sure the breadcrumbs stick well to the entire surface of the cuttlefish; press them a bit with your fingers to help them adhere.
Place the cuttlefish on a baking sheet lined with parchment paper, drizzle a little olive oil over the top, and bake at 350°F for 15 minutes.
Position them on the first rack from the bottom.
Slightly brown the surface, they will become pleasantly crunchy.
Tips/Suggestions
Once the cuttlefish are thawed, leave them in a colander for a bit to allow excess water to drain away.
I usually use dried parsley and rosemary, the kind you find in small jars at supermarkets, but if you have fresh herbs, they’ll work just fine.
If you liked the Oven-Baked Breaded Cuttlefish, try other recipes with cuttlefish:
Mussels, Baby Cuttlefish, and Chickpea Soup
Green Bean, Potato, Baby Cuttlefish, and Shrimp Soup
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