This crispy baked fish is crowned with a buttery golden brown panko coating for a quick and easy midweek dinner. A great fish recipe for those who dislike fish. And for those who do as well. Choose your favorite mild white fish with a sauce or seasoning (we have lots of suggestions).
1 pound (450g) white fish, skinned, cut in even(ish) pieces, Note 1
salt and pepper to taste
Panko breadcrumb coating
1 cup (119g) Panko breadcrumbs (or finely crushed Ritz cracker/cornflakes)
1 tablespoon butter use 1 1/2 tbsp for extra buttery crumbs
1 tablespoon Cajun seasoning, Note 2 or Old Bay
zest of 1 lemon
3 tablespoon mayonnaise light is fine
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon thyme
Garnish and dipping sauce
dipping sauce options, Note 3
- HEAT OVEN TO 425F/217C Fahrenheit/217 degrees Celsius, then line a rimmed baking sheet with parchment paper and a grill/rack on top. To make cleanup easier, spray the rack with cooking spray.
- TOAST BREADCRUMBS: In a large skillet, toast Panko crumbs with butter, lemon zest, and Cajun seasoning for about 5 minutes, or until golden brown, turning regularly. Make sure you don’t burn them. Instead, toast the crumbs in the oven: spread the crumbs on a baking sheet and bake for 5-7 minutes, shaking halfway through, until golden brown.
- COAT FISH WITH MAYO, THEN PANKO: In a shallow dish, combine the ingredients for the mayo mixture and brush a thin layer on both sides of the fish. Season one side with a pinch of salt and pepper (skip if cajun seasoning is salty). Then immerse the fish pieces in the crumbs, patting them down to help the crumbs stick to the fish. Place the fish in a single layer on the rack on top of the baking sheet. Any remaining crumbs should be sprinkled over the fish.
- BAKE: Depending on the thickness of the fish, bake for 7-10 minutes in the middle rack of the oven. It will take around 10 minutes to cook a fish that is one inch (2.5cm) thick. 7-8 minutes for a half inch. The temperature will be 135 degrees Fahrenheit (57 degrees Celsius) on an instant thermometer. The fish should flake readily and be transparent in appearance (not dry). Serve with lemon wedges
Haddock (shown), sole, cod, tilapia, flounder, grouper, snapper, artic char, halibut, and walleye are among the fish available.
If you don’t have Cajun seasoning on hand, substitute Old Bay or Jerk seasoning. 1 teaspoon smoked/regular paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, thyme, and cayenne pepper
Optional dipping sauces (1/4 cup/60ml):
1/4 cup/60ml mayonnaise, 1/2 tbsp minced capers, 1 tsp Dijon, 1 tsp lemon juice (traditional tartar sauce).
1/4 cup/60ml ketchup, 1 tbsp prepared horseradish for the seafood cocktail sauce a squeeze of lemon juice and a sprinkle of Worcestershire sauce are optional.
sauce with plums
Mustard with honey
2 tsp sriracha + 1/4 cup mayo = Sriracha mayo
1/4 cup/60ml mayonnaise + 1/2 tsp minced garlic + 2 tsp lemon juice = lemon garlic mayo
- Category: Main
- Method: Baked
- Cuisine: American
- Serving Size: 2
- Calories: 395kcal
- Sugar: 3g
- Sodium: 2114mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
Keywords: fish, oven baked, crispy fish