Mayonnaise and Panko Crusted Baked Fish Recipe

Introduction

This Mayonnaise and Panko Crusted Baked Fish recipe offers a crispy, flavorful coating that keeps the fish tender and moist inside. It’s a simple, delicious way to enjoy a healthy meal with minimal prep time.

Ingredients

• 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
• 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. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a small bowl, combine mayonnaise, Dijon mustard (if using), garlic powder, onion powder, lemon juice, salt, and pepper. Stir well to create the seasoned mayo mixture.
3. Step 3: Pat the fish fillets dry with paper towels. Spread the mayonnaise mixture evenly over the top of each fillet.
4. Step 4: In another bowl, mix panko breadcrumbs, Parmesan cheese, chopped parsley, lemon zest, and olive oil until the crumbs are lightly coated.
5. Step 5: Press the panko mixture firmly onto the mayonnaise-coated side of each fish fillet to form a crust.
6. Step 6: Place the crusted fish fillets on the prepared baking sheet, crust side up.
7. Step 7: Bake in the preheated oven for 12–15 minutes, or until the fish is cooked through and the crust is golden brown and crisp.
8. Step 8: Remove from oven and let rest for a couple of minutes before serving.

Tips & Variations

• Use a mix of fresh herbs like dill or basil in place of parsley for a different flavor profile.
• For extra crispiness, lightly toast the panko crumbs in a dry skillet before mixing with cheese and oil.
• Swap mayonnaise with Greek yogurt for a lighter topping with tang.
• Serve with lemon wedges for an added fresh burst.

Storage

Store any leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to help maintain crispiness. Avoid microwaving directly as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, this recipe works well with any firm, white fish like cod, tilapia, haddock, or even catfish fillets.

Is it necessary to use mayonnaise in the crust?

The mayonnaise helps the panko crust adhere to the fish and adds moisture and flavor, but you can substitute with Greek yogurt or sour cream if preferred.

Mayonnaise and Panko Crusted Baked Fish Recipe

Print Recipe

★★★★★

5 from 682 reviews

This Mayonnaise and Panko Crusted Baked Fish recipe delivers a crispy, flavorful coating on tender, flaky fish fillets. The combination of mayonnaise, Dijon mustard, and spices creates a moist base, while the panko breadcrumb crust with Parmesan cheese provides a delightful crunch. Perfect for a quick and healthy weeknight dinner, this baked fish is simple to prepare and sure to impress.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the fish coating: In a medium bowl, mix together the mayonnaise, Dijon mustard, garlic powder, onion powder, lemon juice, salt, and pepper until smooth and well combined.
3. Coat the fish fillets: Pat the fish fillets dry with paper towels. Spread a generous layer of the mayonnaise mixture evenly over the top of each fillet to help the crust stick and add flavor.
4. Make the panko crust: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, and olive oil. Mix until the olive oil coats the crumbs evenly.
5. Apply crust to fish: Press the panko mixture firmly onto the mayonnaise-coated side of each fillet to create an even crust.
6. Bake the fish: Place the crusted fish fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through, flakes easily with a fork, and the crust is golden brown and crispy.
7. Serve: Remove from the oven, let rest for a minute, then serve immediately with your favorite sides and lemon wedges if desired.

Notes

• You can substitute the fish with any firm white fish like halibut or snapper.
• For extra crispiness, broil the fish for the last 1-2 minutes, watching carefully to avoid burning.
• Use gluten-free panko breadcrumbs to make this recipe gluten-free.
• Dijon mustard is optional but adds a nice tangy flavor that complements the fish well.
• Fresh parsley and lemon zest enhance the freshness but can be omitted if unavailable.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: baked fish, panko crust, mayonnaise crusted fish, quick healthy dinner, crispy fish fillets