This 30-minute seafood dinner recipe is made with white fish topped with a garlicky, parmesan panko topping then broiled until light, flaky and crispy.
Whenever I go out to eat, I tend to order seafood. Anyone else? I’m not sure why, but since I make so much chicken at home, I love treating myself to seafood in restaurants.
What’s crazy about this is that making seafood at home couldn’t be easier or FASTER! In fact, most seafood cooks in 10-20 minutes, max.
This panko-crusted white fish recipe was inspired by a recent visit to Northern Michigan where lake whitefish is readily available.
For this particular recipe, any white fish works. However, I used wild caught cod, because it’s my husband’s favorite and happened to be on sale. Yet, if fresh fish isn’t easily accessible to you, feel free to use a frozen variety.
The secret to this delicious fish recipe is a panko crust made with butter, lemon zest, garlic, and parmesan. For a little kick of heat, I highly recommend adding a pinch of cayenne.
The butter keeps the lean fish moist while baking and adds incredible flavor which pairs perfectly with the bright lemon zest, garlic, and parmesan.
Frequently asked questions:
Lake whitefish is a cool, fresh water fish that is a member of the trout/salmon family. It is found commonly in the great lakes and small inland lakes throughout Michigan. Alternatively, whitefish, or white fish, is a fishery’s term for several species of demersal fish with fins. The term is used particularly in reference to Atlantic cod, whiting, haddock, hake, pollock, and others. In addition, whitefish is also the name of several species of Atlantic freshwater fish.
No, I wouldn’t recommend it. However, if you do wish to enjoy it later in the week I suggest reheating it in the oven.
Absolutely! Fresh or frozen fish both work well. However, if you use a frozen variety be sure to defrost it before cooking. Otherwise, the panko coating will burn!
For a bit of freshness, I love sprinkling it with lemon juice and minced herbs such as parsley right before serving.
Your fork is waiting.
Parmesan Crusted White Fish
Ingredients
- 20 ounces firm white fish such as cod, haddock or tilapia
- ⅔ cup panko
- ⅓ cup grated parmesan
- 2 tablespoons butter softened at room temperature
- 1 clove garlic grated
- 1 lemon zested and juiced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cayenne
Instructions
- Pre-heat oven to 425 degrees and line baking sheet with foil. Spray with cooking spray and place fish fillets on top.
- In a small bowl, use a fork to mix together all remaining ingredients except the lemon juice (panko through cayenne.) Gently press mixture on top of the fish filets then bake until fish flakes easily with a fork, about 20 minutes. Drizzle fish with lemon juice before serving.
Nutrition
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Melinda
Very tasty. I might pare back on the cayenne just a bit. Between that and the lemon there was enough zip for me. Thanks for posting.
Liz DellaCroce
I’m so glad you enjoyed!!
Maria
I really enjoyed this recipe, the only thing I would do differently is season the fish before topping it and maybe leave the salt out of the panko mix so the fish is more thoroughly seasoned (I used frozen fish which I think tends to run a bit bland) I didn’t have as much fish as the recipe called for, so I toasted the extra bread crumb mix on the stove and topped my pasta with it, sooo delicious!
Liz DellaCroce
Yes that’s a great tip too Maria! Enjoy!
Jen
This was so yummy!!!!!!!!!! Very easy to make too. My mother does not eat fish unless she is in Aruba and she LOVED this and is now requesting once a week !!!
Liz DellaCroce
I’m so happy to hear you loved this!! And your mom too! yay!
Bronwyn
Am I the only one who found this recipe to be way too salty? And I like salt!
Liz DellaCroce
Did you use over a pound of fish – the 20 ounces? One teaspoon is the general rule of thumb for every pound (16 ounces)
Moira
This was delicious!…made exactly as described, using Alaskan rock fish. Came out perfectly and very tasty. Nice nip on the tongue from the cayenne, which combines so well with the lemon. Butter tempers the heat a bit, and garlic is very subtle. This will become a regular as we buy the fish in bulk!
Liz DellaCroce
I’m so glad you enjoyed Moira!! Merry Christmas!
Susan H
Super easy, super delish weeknight dinner. I subbed olive oil for the butter and prepared the dish with fresh cod. Served the fish with roasted acorn squash from my CSA and steamed broccoli. My husband, who swears he doesn’t like parmesan — and even orders veal parm sans parm and pizza without parmesan — had seconds of your recipe.
Liz DellaCroce
Oh I’m so glad you enjoyed this meal Susan!!! Keep me posted on others you try!
Pat C
I made this with whiting fish. It turned out so good. I will definitely use this recipe again. I love any kind of fish.
Liz DellaCroce
Oh i’m so glad you enjoyed it Pat!!
Jo Ann
Do you need to thaw frozen fish before cooking?
Liz DellaCroce
You can use frozen just cook a little longer!
Mike Zander
Huh, no! Make sure it is thawed or you will burn the panko.
Liz DellaCroce
Oh yes good point – when I said frozen fish that still meant you had to thaw it first. I’ll add clarity around that now!
Maria
Loved recipe…so easy to put together and really tasty.
Liz DellaCroce
I’m so glad you enjoyed it!!