Description

Mayonnaise and Panko Crusted Baked Fish is a quick and easy dish featuring tender fish fillets coated with creamy mayonnaise and topped with a crispy, golden panko breadcrumb crust. Baked to perfection without frying, it offers a deliciously crunchy texture while keeping the fish moist and flavorful—ideal for a healthy weeknight dinner.

Ingredients

4 fish fillets (such as cod, tilapia, or haddock)
1/2 cup mayonnaise
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges, for serving

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Coating: In a shallow bowl, combine panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
Coat Fish: Pat fish fillets dry with paper towels. Spread mayonnaise evenly over the top of each fillet.
Add Crust: Press the panko mixture firmly onto the mayonnaise-coated side of each fish fillet.
Bake: Place fish fillets crust-side up on the prepared baking sheet. Bake for 12-15 minutes or until fish is cooked through and crust is golden and crispy.
Serve: Garnish with chopped parsley and serve with lemon wedges.

Notes

For extra flavor, add lemon zest or fresh herbs like thyme or dill to the breadcrumb mixture.Use gluten-free panko breadcrumbs to make the recipe gluten-free.To keep the crust from burning, cover loosely with foil if browning too fast.