Prep Time
10 Mins
Cook Time
12 Mins
4 servings (Serving size: 6 oz)

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. This recipe also works well with chicken.

How to Make It

Step 1

Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.

Step 2

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.

Step 3

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.

Step 4

Spread about 3 tablespoons of the cheese mixture over each fillet.

Step 5

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.

Step 6

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.

Step 7

Remove from oven, garnish with fresh parsley and serve immediately.

Chef's Notes

Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.

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Ratings & Reviews


June 09, 2017
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 good

February 21, 2016
Had a little trouble getting parmesan mixture even, but it tasted very good. Served with rice and sauté spinach

Definitely Going In The Meal Rotation!

February 22, 2016
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!

Fantastic on walleye

March 18, 2016
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.

Easy and Delicious

April 03, 2016
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 Keeper!

April 23, 2016
This was quick and simple to throw together but tastes like it was much more time consuming. My husband loved this. I will definitely be making this again and again!

Like Fish from a Gourmet Restaurant!!

May 18, 2016
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!

Best baked fish/shrimp topping I have EVER had!

May 26, 2016
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.

A Must Try!!

November 24, 2016
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!

That was amazing, yet simple to make.

April 01, 2017
My wife finished dinner and told me she felt like she just ate at a 5 star restaurant. I followed the directions to the letter. Wow!