Parmesan Crusted Baked Fish Recipe

Name: Parmesan Crusted Baked Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 tablespoons fresh flat-leaf parsely finely chopped

Servings: persons

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
2 tablespoons fresh flat-leaf parsely finely chopped

1
Preheat oven to 425u00b0. Lightly butter a baking dish or individual grain dishes for the fillets.
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.
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.
4
Spread about 3 tablespoons of the cheese mixture over each fillet.
5
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130u00b0 when tested at thickest part of fillet with meat thermometer.
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.
7
Remove from oven, garnish with fresh parsley and serve immediately.
8
Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup Japanese panko breadcrumbs, 3/4 cup Parmesan cheese finely grated, 3 tablespoons unsalted butter room temperature, 3 tablespoons mayonnaise, and more.

Yes, Parmesan Crusted Baked Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Crusted Baked Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions