Mayonnaise and Panko Crusted Baked Fish Recipe

If you’re searching for a dish that delivers crispy crunch, tender flaky fish, and an irresistible burst of flavor, you’ve got to try this Mayonnaise and Panko Crusted Baked Fish. This dish masterfully combines the creamy richness of mayonnaise with the airy, crunchy texture of panko breadcrumbs, creating a golden crust that bakes beautifully. It’s both simple to make and impressive on the plate, making it perfect for weeknight dinners or when you want to wow friends without too much fuss.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, thoughtfully chosen ingredients. Each one plays a critical role: from the mayo that keeps the fish moist and helps the crust stick, to the lemon zest that brightens the entire dish. You won’t need a pantry full of complicated items, just good basics that come together to create amazing flavor and texture.

• Fish fillets: Choose firm, boneless, and skinless types like cod, tilapia, or haddock for the best flake and mild flavor.
• Mayonnaise: Provides moisture and richness to the fish while helping the breadcrumbs adhere to the fillets.
• Dijon mustard: Optional, but a little bite that lifts the mayonnaise mixture perfectly.
• Garlic powder: Adds savory depth without overpowering the delicate fish.
• Onion powder: Complements garlic powder for a subtle aromatic base.
• Lemon juice: Adds freshness and a hint of tang to brighten the entire dish.
• Salt and pepper: Essential for seasoning and enhancing all other flavors.
• Panko breadcrumbs: Light and crispy, panko adds texture and crunch without being too heavy.
• Parmesan cheese: Provides a subtle, salty flavor that complements the mayonnaise and fish.
• Fresh parsley: Optional but lovely for a burst of herbal color and freshness.
• Lemon zest: Optional, enhances the citrus notes for an extra layer of flavor.
• Olive oil: Helps bind the panko crust and adds a touch of richness to crisp it up.

How to Make Mayonnaise and Panko Crusted Baked Fish

Step 1: Prepare the Fish

Start by preheating your oven to 400°F (200°C). It’s important to pat your fish fillets dry with paper towels to remove any excess moisture—this little step ensures that the crust clings beautifully rather than slipping off. Next, whip up the creamy coating by mixing mayonnaise, optional Dijon mustard, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Smear a thin, even layer of this mixture over each fish fillet. This layer not only seals in moisture but also acts as the perfect adhesive for the panko crust.

Step 2: Prepare the Panko Crust

In a separate bowl, combine the panko breadcrumbs with grated Parmesan cheese, chopped parsley if you’re using it, lemon zest for zing, and a drizzle of olive oil. Stir these ingredients until the panko is evenly coated and slightly moist—this ensures a beautifully golden and crunchy crust after baking. Then, press this crumbly mixture generously onto the mayonnaise-coated fish fillets, making sure the crust is thick and evenly distributed for maximum texture.

Step 3: Bake Your Fish

Place your coated fish fillets on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Bake them in the preheated oven for about 15 to 20 minutes. You’ll know it’s done when the crust turns a gorgeous golden brown and the fish flakes easily with a fork. The result is a crispy, flavorful outer layer with tender, perfectly cooked fish inside. It’s a simple step that makes all the difference in the finishing texture.

How to Serve Mayonnaise and Panko Crusted Baked Fish

Garnishes

For a fresh finish, sprinkle chopped parsley over the baked fish to add a pop of vibrant green. Serve with lemon wedges on the side—this allows everyone to add a squeeze of bright citrus that beautifully cuts through the richness of the crust.

Side Dishes

This dish is wonderfully versatile, so you can pair it with a variety of sides. Steamed vegetables like asparagus or green beans offer a light, healthy component. Fluffy rice or a simple quinoa salad complements the crispy texture and soaks up any juices from the fish. A fresh garden salad with a light vinaigrette also balances the richness for a well-rounded plate.

Creative Ways to Present

To wow your guests, serve the Mayonnaise and Panko Crusted Baked Fish on a wooden board garnished with fresh herbs and lemon slices. You might also plate it atop a bed of herbed couscous or drizzle a bit of garlic lemon aioli on the side for dipping. Presentation can be fun and vibrant, just like the flavors in this dish!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to two days. To maintain some of the crispy texture, try to keep the crust exposed rather than smothered under other items.

Freezing

While this dish is best enjoyed fresh, you can freeze the baked fish if needed. Wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. It’s best used within one month for flavor and texture. Thaw overnight in the fridge before reheating.

Reheating

For the crispiest results when reheating, use an oven or toaster oven set to 350°F (175°C). Heat the fish for about 10 minutes until warmed through and the crust is crisp again. Avoid microwaving if you want to keep the crust’s lovely crunch; it tends to make things soggy.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod, tilapia, and haddock are popular choices, firm white fish fillets like halibut or snapper work wonderfully with this crust as well.

Is it necessary to use mayonnaise in the recipe?

Mayonnaise plays a crucial role because it keeps the fish moist and helps the panko stick. You could try substitutes, but mayo really gives this dish its signature richness and texture.

Can I make this recipe gluten-free?

Yes, just swap regular panko breadcrumbs for a gluten-free variety, and double-check that your other ingredients like mustard and Parmesan are gluten-free too.

What if I don’t have Dijon mustard?

No worries if you don’t have Dijon mustard on hand. It’s optional and simply adds a bit of tangy depth. The dish will still be delicious without it.

How do I know when the fish is fully cooked?

The fish should flake easily with a fork and be opaque all the way through. Cooking for 15 to 20 minutes at 400°F usually does the trick perfectly.

Final Thoughts

I can’t recommend giving this Mayonnaise and Panko Crusted Baked Fish a try enough. It’s an easy recipe with impressive results that combines crunchy, creamy, and zesty flavors all in one bite. Whether you’re cooking a casual dinner or hosting guests, this dish delivers every time. So grab your ingredients and enjoy the delightful magic of crispy, tender fish fresh from your oven!

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