This quick and easy seafood dinner recipe is made with a garlicky parmesan crusted white fish broiled until light, flaky, and crispy.
Making seafood at home couldn’t be easier or faster. For a quick weeknight dinner, I love to make my Parmesan Crusted Baked White Fish to have a meal on the table in 30 minutes or less. 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. But if fresh fish isn’t easily accessible to you, any frozen white fish will work great as well!
- White fish: While I used cod, this recipe would taste great on any white fish, like tilapia or catfish.
- Panko: Paired with the parmesan, it creates a delicious, crispy crust on top of the fish.
- Parmesan: Slightly nutty, sharp, and salty, I prefer to use freshly grated as it tends to bake better.
- Butter: Helps bond the crust to the fish, and keeps the fish moist while baking.
- Garlic: It sweetens as it cooks, pairing well with the nutty flavors of the parmesan.
- Lemon: Using both zest in the crust and juice at the end adds delicious, bright flavor that pairs wonderfully with fish.
How to Make Parmesan Crusted Baked white Fish
Start your parmesan crusted white fish by zesting your lemon into a small bowl, and add the panko bread crumbs and garlic.
Then freshly grate your parmesan cheese, add the salt, pepper, and cayenne (if you’re feeling spicy), and slowly stir in the softened butter.
Then take your white fish and cut into evenly sized pieces that will fit on your prepared baking sheet.
Press the parmesan and panko mixture onto the tops of each fish before tossing in the oven at 425 for about 20 minutes, or until fish flakes easily with a fork.
Drizzle fish with fresh lemon juice after removing from the oven and before serving, then enjoy your Parmesan Crusted Baked White Fish!
Frequently asked questions:
What is a good meaty white fish?
The most common are going to be cod, flounder, tilapia, catfish, and halibut. You should be able to find all of these in both the freezer aisle or seafood counter in your local grocery store.
What temperature should fish be cooked to?
To be considered safely cooked, fish needs to reach an internal temperature of 145 degrees Fahrenheit.
Can I use frozen fish?
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!
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Did you try this seafood recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If making seafood at home has ever intimidated you, then this recipe is the perfect way to start making fish at home. I promise you and the whole family will love this Parmesan Crusted Baked White Fish.
Your fork is waiting.
Parmesan Crusted White Fish
- 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 (optional)
- 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.
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