Mayonnaise and Panko Crusted Baked Fish Recipe

Mayonnaise and Panko Crusted Baked Fish Recipe

The Perfect Fish Fillet: Choosing the Right Type

When preparing this Mayonnaise and Panko Crusted Baked Fish Recipe, selecting the right fish fillet is key to the dish’s success. While you can use almost any fish, some work better than others. Here’s a quick breakdown of the most suitable types of fish for this recipe:

• Cod: A mild, flaky fish that pairs beautifully with the creamy mayonnaise and crunchy panko.

• Halibut: Known for its firm texture and slightly sweet flavor, halibut is an excellent choice for baking and works well with the crisp coating.

• Tilapia: Affordable and mild, tilapia cooks quickly and takes on the flavors of the coating wonderfully.

• Salmon: If you prefer a richer, oilier fish, salmon is a great option. The strong flavor complements the mayonnaise and panko crust.

• Chilean Sea Bass: For a luxurious, buttery texture, Chilean sea bass is an excellent choice. It’s rich and flavorful, making it perfect for a more indulgent meal.

Pro Tip: If you’re not sure which fish to choose, go for a mild, firm fish to ensure the best results. Avoid overly delicate fish that might fall apart during baking.

Understanding the Ingredients: Key Components for Flavor

The beauty of this Mayonnaise and Panko Crusted Baked Fish Recipe lies in the simplicity of its ingredients. But don’t be fooled—each ingredient plays a critical role in creating the perfect balance of flavor and texture. Here’s a closer look at the essential ingredients:

• Mayonnaise: Acts as both a binder and a flavor enhancer. It helps the panko crumbs adhere to the fish while keeping it moist. Plus, it adds a rich, creamy taste that elevates the dish.

• Panko Breadcrumbs: These Japanese breadcrumbs are light, airy, and create an unmatched crispy texture. Unlike regular breadcrumbs, panko absorbs less oil, making your crust lighter and crunchier.

• Olive Oil or Butter: Provides richness and helps crisp up the panko. You can choose either, depending on whether you prefer a slightly healthier option (olive oil) or a richer flavor (butter).

• Lemon Juice: A splash of citrus adds freshness and balances the richness of the mayonnaise, giving the dish a bright, refreshing flavor.

• Seasonings: Salt, pepper, dill, and Old Bay seasoning offer depth and a touch of spice. You can adjust the seasonings based on your personal taste. Old Bay, in particular, complements seafood wonderfully with its blend of flavors.

• Parmesan Cheese: This adds a savory note and helps the panko brown beautifully, creating a gorgeous golden crust.

These ingredients come together to create a dish that’s rich in flavor and texture while remaining simple to prepare.

Step-by-Step Guide to Making Your Mayonnaise and Panko Crusted Fish

Here’s how to prepare your Mayonnaise and Panko Crusted Baked Fish:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature ensures the fish cooks through while achieving a crispy, golden crust.

2. Prepare the Baking Dish: Lightly spray a baking dish with non-stick spray or brush it with olive oil to prevent the fish from sticking.

3. Brush the Fish: Using a pastry brush, coat the fish fillets with a thin layer of olive oil or melted butter. This adds richness and helps the crust crisp up nicely.

4. Mix the Mayonnaise Coating: In a bowl, combine the mayonnaise, lemon juice, salt, pepper, dried dill, Old Bay seasoning, and grated Parmesan cheese. Stir until the mixture is smooth.

5. Apply the Mayonnaise Mixture: Spread the mayonnaise mixture evenly over each fish fillet. Be sure to coat the entire surface for maximum flavor and moisture retention.

6. Press on the Panko: Sprinkle the panko breadcrumbs evenly over the mayonnaise-coated fish. Gently press the breadcrumbs down to help them adhere to the fish.

7. Bake the Fish: Place the fish in the preheated oven and bake for about 10 minutes. The fish will become opaque and begin to flake with a fork.

8. Broil for Extra Crispiness: Switch on the broiler and broil the fish for an additional 2-3 minutes. This will give the panko a golden-brown color and enhance its crispiness.

Why Broiling Makes a Difference

Broiling at the end of baking is a key step to achieving the perfect crust. The high, direct heat of the broiler crisps up the panko breadcrumbs, making them golden brown while ensuring the fish remains tender and moist. It’s a simple technique that makes a big difference in the final result.

• Pro Tip: Be sure to watch the fish carefully while broiling, as it can quickly go from golden to burnt.

Perfect Pairings: What to Serve with Your Mayonnaise and Panko Crusted Baked Fish

While the Mayonnaise and Panko Crusted Baked Fish is flavorful on its own, pairing it with the right sides can elevate the meal even further. Here are some excellent side dish options to complement the rich flavors of the fish:

• Roasted Vegetables: Lightly seasoned roasted vegetables such as carrots, broccoli, and bell peppers add color and balance to the dish. They are easy to make and provide a fresh, slightly sweet contrast to the fish.

• Steamed Asparagus: With its natural crispiness, asparagus is a fantastic side that pairs well with baked fish. Simply steam or roast it with a little lemon juice and olive oil.

• Crispy Potato Wedges: For a heartier option, serve crispy potato wedges or mashed potatoes. The potato’s neutral flavor complements the richness of the mayonnaise and panko crust.

• Garden Salad: A fresh garden salad with a tangy vinaigrette will provide a refreshing, light contrast to the richness of the fish.

These side dishes not only pair well with the Mayonnaise and Panko Crusted Baked Fish but also create a balanced, satisfying meal.

Mayonnaise and Panko Crusted Baked Fish Recipe

Tips for Customizing and Experimenting

One of the best things about the Mayonnaise and Panko Crusted Baked Fish Recipe is its versatility. You can easily adjust the flavors and ingredients to suit your personal preferences or dietary needs. Here are some ideas to get creative:

• Herb Variations: While this recipe uses dill, feel free to swap it out for other herbs like thyme, rosemary, or basil. Fresh herbs can add a burst of flavor that will pair wonderfully with the fish.

• Spice It Up: If you love a bit of heat, consider adding some cayenne pepper, paprika, or red pepper flakes to the mayonnaise mixture. A little heat can add complexity to the dish and elevate the overall flavor.

• Cheese Changes: Parmesan cheese gives a nice sharp, savory flavor, but you can also try other types of cheese. A sprinkle of sharp cheddar, mozzarella, or even a bit of Gruyère will add a different taste and texture to the crust.

• Gluten-Free Option: For those who are gluten-sensitive, simply swap out the regular panko breadcrumbs for gluten-free panko breadcrumbs. These are widely available and offer the same great crispy texture.

• Add Zest: A bit of lemon or lime zest can brighten the dish and add a refreshing citrus note. Simply grate the zest over the fish before baking for an extra punch of flavor.

Storing and Reheating Leftovers

While this Mayonnaise and Panko Crusted Baked Fish Recipe is best enjoyed fresh, leftovers can be stored for later. Here’s how to keep your fish fresh:

• Refrigeration: Store any leftover fish in an airtight container in the fridge. It should stay fresh for up to 2 days.

• Reheating: To maintain the crispy texture, reheat the fish in the oven at 350°F (175°C) for about 10 minutes. Avoid using the microwave, as it can make the panko crust soggy.

If you’re meal prepping, this recipe works wonderfully for making several servings in advance. Just store the fish with the crust intact and reheat when ready to enjoy.

The Benefits of Baking Fish

Baking fish, especially with a crunchy crust, offers several benefits that make it a healthier choice compared to frying:

• Less Oil: Baking uses minimal oil, making it a lighter option. The mayonnaise and panko provide enough moisture and crispiness without the need for deep-frying.

• Retains Nutrients: Baking helps retain the fish’s natural nutrients, including omega-3 fatty acids, which are essential for heart health.

• Easy Cleanup: Unlike frying, which can be messy and requires a lot of cleanup, baking is straightforward and leaves you with fewer dishes.

In addition to being a healthier cooking method, baking also brings out the natural flavors of the fish while allowing the panko crust to develop a crispy, golden texture.

Recipe Card: Mayonnaise and Panko Crusted Baked Fish

Ingredients:

• ¾ pound fish fillets (halibut, cod, tilapia, or your preferred choice)

• 1 tablespoon olive oil or melted butter

• ¼ cup mayonnaise

• 1 tablespoon lemon juice

• Pinch of salt and freshly ground black pepper

• ¼ teaspoon dried dill

• ¼ teaspoon Old Bay seasoning

• 1 tablespoon grated Parmesan cheese

• 2 tablespoons panko breadcrumbs (Japanese breadcrumbs)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Lightly spray a baking dish with non-stick cooking spray or brush it with olive oil.

3. Brush the fish fillets with olive oil or melted butter.

4. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper, dill, Old Bay seasoning, and grated Parmesan cheese. Stir until smooth.

5. Spread the mayonnaise mixture evenly over each fish fillet.

6. Sprinkle the panko breadcrumbs evenly over the mayonnaise-coated fillets. Gently press down so the breadcrumbs adhere.

7. Bake in the preheated oven for about 10 minutes, or until the fish becomes opaque and flakes easily with a fork.

8. Turn on the broiler and broil for an additional 2-3 minutes, or until the panko is golden brown and crispy.

Notes:

• You can use a variety of fish like halibut, cod, or tilapia, depending on your preference.

• For a gluten-free version, substitute regular panko breadcrumbs with gluten-free panko.

• If you like extra zest, add some lemon zest to the mayonnaise mixture.

• To make the crust even crispier, use a broiler for the final step.

Nutritional Facts (Per Serving):

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Method: Baking

Cuisine: American

Servings: 2

Calories: 350 per serving

Yield: 2 servings