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Crispy Baked Fish with Lemon and Panko Crust Recipe

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4.1 from 6 reviews

This Crispy Baked Fish features a golden buttery panko crust that delivers a deliciously crunchy texture to mild white fish fillets. Perfect for a quick, easy, and flavorful weeknight dinner, it comes with a tangy mayonnaise and mustard coating and is served with lemon wedges and your choice of dipping sauce. A versatile American main course suitable for all skill levels.

Ingredients

Fish

  • 1 pound (450g) white fish, skinned, cut into even pieces (haddock, sole, cod, tilapia, flounder, grouper, snapper, Arctic char, halibut, or walleye recommended)
  • Salt and pepper to taste

Panko Breadcrumb Coating

  • 1 cup (119g) Panko breadcrumbs (or finely crushed Ritz crackers or cornflakes)
  • 1 tablespoon butter (use 1 1/2 tablespoons for extra buttery crumbs)
  • 1 tablespoon Cajun seasoning (or Old Bay, or homemade blend: 1 tsp smoked/regular paprika, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp thyme, 1/4 tsp cayenne)
  • Zest of 1 lemon

Mayonnaise Coating

  • 3 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme

Garnish and Dipping Sauce

  • Lemon wedges
  • Dipping sauce options (see notes for recipes): tartar sauce, seafood cocktail sauce, plum sauce, honey mustard, sriracha mayo, lemon garlic mayo, fresh herb sauce, red pepper sauce

Instructions

  1. Preheat the Oven: Heat your oven to 425°F (217°C). Line a rimmed baking sheet with parchment paper and place a grill rack on top. Spray the rack with cooking spray for easy cleanup.
  2. Toast the Breadcrumbs: In a large pan over medium heat, melt the butter and add the panko breadcrumbs, lemon zest, and Cajun seasoning. Toast for about 5 minutes, stirring occasionally, until golden brown. Be careful not to burn them. Alternatively, toast the crumbs in the oven by spreading them on a pan and baking for 5-7 minutes, shaking halfway through.
  3. Prepare the Mayo Coating: In a shallow dish, mix together the light mayonnaise, Dijon mustard, lemon juice, and thyme until combined.
  4. Coat the Fish: Brush the fish pieces evenly with the mayo mixture on both sides. Lightly sprinkle salt and pepper if desired (omit salt if using salty Cajun seasoning). Then dip and press one side of each fish piece into the toasted panko crumbs to adhere the coating.
  5. Arrange on the Rack: Place the coated fish pieces crumb-side up on the prepared rack in a single layer. Sprinkle any remaining toasted crumbs over the top.
  6. Bake the Fish: Place the baking sheet on the middle rack of the oven and bake for 7-10 minutes depending on thickness: around 10 minutes for 1-inch thick fish, or 7-8 minutes for 1/2-inch thick. The fish should flake easily with a fork and register 135°F (57°C) internally.
  7. Serve: Serve immediately with lemon wedges and your choice of dipping sauce from the options provided.

Notes

  • Fish options: haddock (pictured), sole, cod, tilapia, flounder, grouper, snapper, Arctic char, halibut, walleye.
  • Cajun seasoning alternative: Use Old Bay or jerk seasoning if Cajun is unavailable. Or make a blend with 1 tsp smoked or regular paprika, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp thyme, and 1/4 tsp cayenne pepper.
  • Dipping sauce options (~1/4 cup/60ml):
    • Tartar sauce (classic): 1/4 cup mayonnaise, 1/2 tbsp chopped capers, 1 tsp Dijon mustard, 1 tsp lemon juice.
    • Seafood cocktail sauce: 1/4 cup ketchup, 1 tbsp prepared horseradish, optional squeeze of lemon juice and dash of Worcestershire sauce.
    • Plum sauce
    • Honey mustard
    • Sriracha mayo: add 2 tsp sriracha to 1/4 cup mayonnaise.
    • Lemon garlic mayo: add 1/2 tsp minced garlic and 2 tsp lemon juice to 1/4 cup mayonnaise.
    • Fresh herb sauce
    • Red pepper sauce

Find it online: https://cookedbygrace.com/crispy-baked-fish-with-lemon-and-panko-crust-recipe/