Mayonnaise and Panko Crusted Baked Fish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Apply crust to fish: Press the panko mixture firmly onto the mayonnaise-coated side of each fillet to create an even crust.
- 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.
- 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
