Mayonnaise and Panko Crusted Baked Fish Recipe
This Mayonnaise and Panko Crusted Baked Fish Recipe combines the rich creaminess of mayonnaise with the crispy crunch of panko breadcrumbs. It’s a simple yet flavorful dish that’s perfect for both weeknight meals and special occasions. The mayonnaise keeps the fish moist while the panko provides a light, crunchy coating.
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
- Preheat the oven to 400°F (200°C).
- Lightly spray a baking dish with non-stick cooking spray or brush it with olive oil.
- Brush the fish fillets with olive oil or melted butter.
- In a small bowl, combine the mayonnaise, lemon juice, salt, pepper, dill, Old Bay seasoning, and grated Parmesan cheese. Stir until smooth.
- Spread the mayonnaise mixture evenly over each fish fillet.
- Sprinkle the panko breadcrumbs evenly over the mayonnaise-coated fillets. Gently press down so the breadcrumbs adhere.
- Bake in the preheated oven for about 10 minutes, or until the fish becomes opaque and flakes easily with a fork.
- 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):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 1g |
| Sodium | 450mg |
| Cholesterol | 65mg |