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Crispy Baked Fish garnished with herbs on a plate

Crispy Baked Fish

A simple and satisfying dish featuring flaky white fish coated in a crispy panko crust, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces Fish fillets (such as cod or tilapia), about 4–6 oz each Choose firm, mild white fish.
  • 1 cups Panko breadcrumbs Use 1 to 1 1/2 cups depending on thickness of the crust.
  • ½ cup Mayonnaise Acts as a binder and keeps the fish moist.
  • 1-2 tablespoons Lemon juice Fresh is best.
  • 1 teaspoon Salt Plus more to taste.
  • ½ teaspoon Pepper, freshly ground
  • optional Olive oil or cooking spray For crisping the top.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Position your rack in the upper-middle third of the oven.
  2. In a bowl, mix mayonnaise with lemon juice, salt, and pepper. Taste to adjust the acidity and salt level.
  3. Spread the mayonnaise mixture over the fish fillets using a small offset spatula or the back of a spoon.
  4. Coat each fillet with panko breadcrumbs, pressing them lightly to adhere.
  5. Place the coated fillets on a baking sheet lined with parchment paper and spray or drizzle with olive oil.
Cooking
  1. Bake for 15-20 minutes or until the fish is cooked through and the coating is golden and crispy, using a kitchen thermometer to aim for 145°F (63°C).
  2. For an ultra-crispy finish, broil for 1–2 minutes at the end of cooking, watching closely.
Serving
  1. Serve hot, letting the fish rest for 1–2 minutes before serving. Squeeze a bit more lemon over the top for brightness.

Notes

Store leftovers in an airtight container and refrigerate within two hours. Will keep for up to 2 days. To reheat, do so in a 350°F oven for 8–10 minutes.