Description
A healthier twist on crispy baked fish using mayonnaise and panko breadcrumbs, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless fish fillets (such as cod, tilapia, or haddock)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the fish fillets dry with paper towels to remove excess moisture.
- In a small bowl, mix the mayonnaise, Dijon mustard (if using), garlic powder, onion powder, lemon juice, salt, and pepper. Spread this mixture over the top of each fish fillet.
- In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, lemon zest, and olive oil. Stir until the panko is evenly coated.
- Press the panko mixture onto the mayonnaise-coated fillets.
- Arrange the coated fillets on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
- Optionally, garnish with additional parsley or lemon wedges before serving.
Notes
For variations, try different fish types or cheese and adjust seasonings to taste. Let the fish rest for a few minutes after baking for best results.