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Mayonnaise and Panko Crusted Baked Fish Recipe

Mayonnaise and Panko Crusted Baked Fish Recipe
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★★★★★

4.8 from 21 reviews

This Mayonnaise and Panko Crusted Baked Fish recipe offers a deliciously moist and flavorful fish fillet topped with a crispy, golden crust. Using mayonnaise to lock in moisture and panko breadcrumbs mixed with Parmesan cheese and fresh herbs to create a crunchy topping, this easy-to-make, oven-baked dish is perfect for a quick weeknight dinner or a casual gathering. The subtle citrus notes from lemon juice and zest brighten the flavors, making it a refreshing and satisfying meal.

Ingredients

Scale

For the Fish:

  • 4 boneless, skinless fish fillets (such as cod, tilapia, or haddock)
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard (optional for extra flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

For the Panko Crust:

  • 1 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 teaspoon lemon zest (optional for added flavor)
  • 1 tablespoon olive oil

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for a crispy crust and perfectly cooked fish.
  2. Prepare the Fish Fillets: Pat the fish fillets dry with paper towels to remove any excess moisture, which helps the mayonnaise mixture adhere properly and ensures a crisp crust.
  3. Season the Fish: In a small bowl, combine the mayonnaise, Dijon mustard (if using), garlic powder, onion powder, lemon juice, salt, and pepper. Spread a thin, even layer of this mixture over the top of each fish fillet, covering the entire surface.
  4. Make the Panko Mixture: In a separate bowl, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, and olive oil. Stir until the panko is evenly coated and the mixture becomes crumbly but slightly moist.
  5. Coat the Fish: Press the panko mixture firmly onto the mayonnaise-coated side of each fillet, ensuring a thick, even crust layer that will bake up golden and crispy.
  6. Arrange on Baking Sheet: Line a baking sheet with parchment paper or lightly grease it. Place the coated fillets onto the sheet with the crust side facing up, spaced apart for even cooking.
  7. Bake the Fish: Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through, flakes easily with a fork, and the crust is golden brown and crisp.
  8. Garnish and Serve: Optionally garnish with extra fresh parsley or lemon wedges. Serve immediately with your choice of steamed vegetables, rice, or a light salad for a complete, balanced meal.

Notes

  • You can use any firm white fish like cod, haddock, or tilapia based on availability and preference.
  • The Dijon mustard is optional but adds a subtle tang and depth of flavor to the mayonnaise mixture.
  • Pressing the panko mixture firmly onto the fish ensures the crust stays intact during baking.
  • Avoid overcooking the fish to keep it moist and tender; check for flakiness to test doneness.
  • For a gluten-free option, substitute traditional panko with gluten-free breadcrumbs.
  • Feel free to add other herbs like dill or thyme in the panko mixture for variation.

Nutrition

Keywords: baked fish, panko crusted fish, mayonnaise crusted fish, easy fish recipe, healthy fish dish, crispy baked fish, fish fillets recipe

Find it online: https://freshrecipehub.com/mayonnaise-and-panko-crusted-baked-fish-recipe/