Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a flavor-packed crust that helps keep the fish deliciously moist while it bakes. Goes well with sautéed spinach! Tilapia, catfish, whitefish, striped bass, haddock or scrod are good choices for the fish. Also works well with chicken.
3/4 cup Japanese panko breadcrumbs
3/4 cup Parmesan cheese finely grated
3 tablespoons unsalted butter room temperature
3 tablespoons mayonnaise
3 green onions, green tops only thinly sliced
1 teaspoon Worchestershire sauce
1/2 teaspoon Tabasco or other hot pepper sauce
1 1/2 tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
salt and pepper to taste
4 white fish fillets approx. 6 oz; 1/2 to 3/4 inch thick
Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.
In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
Spread about 3 tablespoons of the cheese mixture over each fillet.
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130° when tested at thickest part of fillet with meat thermometer.
Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
Remove from oven, garnish with fresh parsley and serve immediately.
Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Made this last night on cod - it was wonderful! Had to substitute Romano pecorino cheese and hot wing sauce as ingredients because that's what I had on hand. Turned out great. Will definitely make again - husband loved it!
Very easy to make! I did used regular salted butter and I also added garlic salt and cayenne powder to the panko mixture. I found using a fork and "patting" the mixture on top of the fish made it much easier to work with. But if your fish has any moisture whats so ever, the mixture will not adhere to it. I reviewed a couple of recipes that required pan frying, but was really pleased with the baked version. This is a must try!
Made this tonight as a change of pace to deep fried walleye. Excellent. As an avid outdoorsman I have tried many different ways of preparing fish. My non-fish eating teenager loved it as did the rest of the family. Made about a third more than recipe called for as I had four large walleye fillets.
This was so good! We eat a lot of fish, and this just became 'the recipe' for white fish. I used regular breadcrumbs (because that's what I had) and omitted hot sauce (because I have very young kids). I made it with thick slices of halibut. The mixture was pretty thick so you could just press it firmly onto the individual pieces. It browned nicely and since it's baked, you don't have to worry about all the challenges of pan searing and breading. Yum!
A faster method is to first broil the fish then spread the topping on till browned. Use a broiler pan or a cookie sheet and line with foil. Sprinkle lemon juice on each fillet then lightly coat with melted butter. Salt and pepper to taste. Broil for 3-4 minutes depending on thickness of fish. Flip over and broil another 3-4 minutes. Flip again and remove from broiler. Generously spoon topping on each piece. Return to broiler and cook till browned. Delicious every time!
I am a "continuous cook" meaning I usually prepare 3 meals a day. I can say, this is one of the best fish topping recipes I have ever tasted, including in restaurants. I did add a couple of dashes of granulated garlic, but other than that, I followed the recipe. I am going to try stuffing shrimp with this (and possibly adding some crawfish tails or crab meat to the stuffing!). A few squeezes of fresh lemon and you are set.
I used this recipe on Gold band Snapper. I did not change a thing. The whole family loved it. I felt the times were just right for this fish. Not over cooked. Moist with a wonderful slightly spicy flavor, with out being "Hot". I blended it all with my hands and pressed on a nice thick layer. Served with a salad, you need nothing more!