Mayonnaise Panko Crusted Baked Fish Recipe

Introduction

This Mayonnaise Panko Crusted Baked Fish is a delicious and easy dinner option that delivers crispy, golden topping with tender, flaky fish underneath. Perfect for weeknights, this recipe combines simple ingredients for a flavorful, satisfying meal.

Ingredients

• 4 fish fillets (6 oz each), skinless and boneless (cod, tilapia, haddock, or salmon)
• 1/3 cup mayonnaise
• 1 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1/2 tsp garlic powder (optional)
• Salt and pepper to taste
• Olive oil spray
• Fresh parsley, chopped (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Stir to mix evenly.
3. Step 3: Pat the fish fillets dry with a paper towel and season both sides lightly with salt and pepper.
4. Step 4: Using a spatula or spoon, evenly spread a thin layer of mayonnaise over the top of each fillet.
5. Step 5: Gently press the panko mixture over the mayonnaise-coated side of the fish, ensuring it’s fully covered.
6. Step 6: Place the fillets on the prepared baking sheet, crusted side up. Lightly spray the panko topping with olive oil spray.
7. Step 7: Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the topping is golden brown. The fish should flake easily with a fork.
8. Step 8: Sprinkle chopped parsley over the fish before serving for a pop of color and freshness.

Tips & Variations

• For extra crispiness, lightly spray the panko topping with olive oil before baking.
• Adjust seasoning to taste and avoid overbaking to keep the fish moist and tender.
• Try using different types of fish like salmon or haddock to vary flavors.
• Add a squeeze of lemon juice over the fish after baking for a bright finish.

Storage

Store any leftover baked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to maintain crispiness, or enjoy cold in salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of panko?

You can, but panko breadcrumbs provide a lighter and crispier crust. Regular breadcrumbs may result in a denser topping.

Is mayonnaise necessary in this recipe?

Yes, mayonnaise helps the panko mixture adhere to the fish and adds moisture, keeping the crust flavorful and preventing it from drying out during baking.

Mayonnaise Panko Crusted Baked Fish Recipe

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This Mayonnaise Panko Crusted Baked Fish recipe offers a deliciously crispy topping with a moist, tender fish fillet beneath. Perfect for a quick and healthy dinner, this baked fish combines a creamy mayonnaise layer with a savory panko breadcrumb and Parmesan crust, enhanced by garlic and herbs. Ideal for cod, tilapia, haddock, or salmon, it’s a simple yet impressive meal to enjoy any night of the week.

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

Ingredients

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Fish and Coating

• 4 fish fillets (6 oz each), skinless and boneless (cod, tilapia, haddock, or salmon)
• 1/3 cup mayonnaise
• 1 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1/2 tsp garlic powder (optional)
• Salt and pepper to taste
• Olive oil spray

Garnish

• Fresh parsley, chopped (optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Panko Mixture: In a mixing bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Stir these ingredients until evenly mixed to create the flavorful crust topping.
3. Season Fish: Pat the fish fillets dry with paper towels to remove excess moisture, then lightly season both sides with salt and pepper to enhance flavor.
4. Apply Mayonnaise: Using a spatula or spoon, spread a thin, even layer of mayonnaise over the top side of each fish fillet. This helps the crust adhere and adds moisture.
5. Coat With Panko: Gently press the panko breadcrumb mixture over the mayonnaise-coated side of each fillet until fully covered, forming the crust layer.
6. Arrange On Baking Sheet: Place the crusted fillets crust-side up on the prepared baking sheet. Lightly spray the panko topping with olive oil spray to encourage crispiness during baking.
7. Bake Fish: Bake the fish in the preheated oven for 12-15 minutes or until the fish is cooked through and flakes easily with a fork. The panko crust should be golden brown and crispy.
8. Garnish and Serve: Sprinkle chopped fresh parsley over the baked fish for a pop of color and a fresh flavor note before serving.

Notes

• Lightly spraying the panko topping with olive oil ensures a crispier crust.
• Adjust salt and seasoning to your preference, but be careful not to oversalt as Parmesan adds saltiness.
• Do not overbake the fish to maintain its moisture and tenderness.
• You can substitute other white fish varieties or salmon depending on preference.
• Serve immediately after baking for the best texture.

Keywords: baked fish, panko crusted fish, mayonnaise fish recipe, healthy fish dinner, quick fish recipe