Simple but Delicious Recipe for Baked Fish
Welcome to a delightful culinary experience with this mayonnaise panko-crusted fish recipe! This dish combines the delicate flavors of tender, flaky fish with the satisfying crunch of a golden panko crust, elevated by a rich and creamy mayonnaise coating. Perfect for both weeknight dinners and special occasions, this recipe is a crowd-pleaser that balances simplicity with gourmet appeal.
The mayonnaise adds a luxurious texture and helps keep the fish moist and flavorful as it bakes. It is a perfect binding agent for the panko crumbs, ensuring an even, crispy crust that contrasts beautifully with the tender fish. The panko, a Japanese breadcrumb known for its light, airy texture, creates an unparalleled satisfying and elegant crunch.
This recipe is not just versatile; it’s adaptable to your personal taste and dietary preferences. You can use a variety of fish, such as cod, tilapia, or salmon, making it a dish you can truly make your own. With just a handful of ingredients and minimal preparation time, you can create a dish that is as easy to make as it is impressive to serve. Whether you’re a seasoned cook or a kitchen novice, this mayonnaise panko-crusted fish will become a favorite in your culinary repertoire, giving you a sense of control.
Panko Bread Crumbs
Panko bread crumbs are a staple in Japanese cuisine, renowned for their light, airy texture and exceptional crunch. Unlike traditional bread crumbs, panko is made from crustless white bread, which is processed into large flakes and then dried. This unique method gives panko its distinctive, flaky consistency, making it ideal for creating a crisp coating on fried and baked foods.
Panko’s versatility extends beyond Japanese dishes like tonkatsu and tempura. It is increasingly popular in Western cooking, which adds a delicate crunch to various dishes, including casseroles, baked vegetables, and seafood. The larger, coarser texture of panko allows it to absorb less oil than regular bread crumbs, resulting in a lighter, less greasy final product.
Whether used as a topping or a breading, panko enhances the texture of any dish, making it a favorite among chefs and home cooks alike for its ability to deliver a superior, crunchy finish.
Mayonnaise Baked Fish Recipe
Ingredients
- ¾ pound fish fillets I suggest halibut or Chilean sea bass
- 1 tablespoon olive oil or melted butter
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- pinch salt and freshly ground black pepper
- ¼ teaspoon dried dill
- ¼ teaspoon Old Bay seasoning
- 1 tablespoon Parmesan cheese grated
- 2 tablespoons panko Japanese bread crumbs
Instructions
- Preheat the oven to 400°F.
- Spray a baking dish with non-stick cooking spray.
- Lightly brush the fish with the olive oil or melted butter.
- Mix together the rest of the ingredients, except the panko, to make a paste. Spread half on each fillet. Press half of the panko on evenly on top of each fillet.
- Bake for about 10 minutes, just until fish is opaque.
- Turn on the broiler and finish for 2 minutes, until panko is golden brown and mayonnaise has puffed a little.
9 Responses
Yummy! We eat a lot of fish and I hate to fry any fish because of the mess. I prepared exactly per the recipe and we thoroughly enjoyed! Thank you
Thanks, Deborah, for letting me know.
Wow this looks delicious! Gonna try it this week!
Thanks Joanie. Let me know how it turns out.
Very simple and basic but very good. Quick and easy to prepare and serve. Perfect for a weekday meal
Thanks Jane for letting me know.
Very much enjoyed this recipe. I made it once and was out of mayonnaise so I used Dijon mustard and it was great too! Simple to prepare and so flavorful yet light. Served it with sautéed spinach and rice pilaf. Will co time to make this recipe
Hi Jo Ann, thanks for letting me know and love the Dijon mustard tip.
Have made this several times, because I love it. Simple, fast and delicious. I never have Old Bay seasoning so I have used dill, or basil, lemon pepper. I will have to try the Dijon that was suggested in an earlier post. Thank you