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Parmesan Crusted Baked White Fish

This 30-minute seafood dinner recipe is made with a garlicky parmesan-crusted white fish broiled until light, flaky and crispy.

Garic Parmesan White Fish

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.

Grating Parmesan

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.

Zesting Lemon

This panko-crusted white fish recipe was inspired by a recent visit to Northern Michigan where lake whitefish is readily available.

Prepping White Fish
Placing Topping on Fish

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.

Parmesan Crusted White Fish

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.

Liz Tasting White Fish

The butter keeps the lean fish moist while baking and adds incredible flavor which pairs perfectly with the bright lemon zest, garlic, and parmesan.

Liz Eating White Fish

Frequently asked questions:

What is the difference between lake whitefish and white fish?

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.

Can this dish be made in advance?

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.

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!

Garlic Parmesan Baked White Fish

For a bit of freshness, I love sprinkling it with lemon juice and minced herbs such as parsley right before serving.

Lemon Garlic Parmesan White Fish HR

Your fork is waiting.

Garlic Parmesan Baked White Fish 1

Parmesan Crusted White Fish

4.78 stars average
This 30-minute dinner recipe is made with white fish topped with garlic, parmesan panko topping then broiled until light, flaky and crispy.
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
Pin Recipe
Servings: 4


  • 20 ounces firm white fish (such as cod, haddock or tilapia)
  • cup panko
  • 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


  • 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.


Serving: 1filetCalories: 244kcalCarbohydrates: 8gProtein: 30gFat: 10gSaturated Fat: 5gCholesterol: 83mgSodium: 909mgPotassium: 615mgFiber: 1gSugar: 1gVitamin A: 408IUVitamin C: 2mgCalcium: 133mgIron: 1mg
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.


  1. This is now on regular rotation at my house! Everyone loves it and I love that it is quick and delicious! Definitely our favorite fish recipe!

  2. I made this for lunch today, it was sooo good. I used cat fish fillets and red snapper. Followed your recipe 100%. Both were delicious, family really enjoyed it. I paired it with a salad and a baked potato with all the trimmings along with butter rolls. Definitely a keeper! No need to fry fish with this recipe.

  3. Genuine Alaska Pollock Producers

    We are so happy to see so many people trying this delicious-looking Wild Alaska Pollock recipe.

    Thank you for sharing this type of content. We are huge fans of this perfect protein!

      1. This looks like a great recipe. I’ll be making this tonight. Initially, you say the fish is broiled. Then, in the recipe you say to bake it.

        1. Yes, we are baking at a high temperature to basically broil the top and get it crispy, but we aren’t using the broil function of the oven. Sorry for the confusion!

      2. I am a New England girl who has NEVER liked any kind of fish. UNTIL NOW!! Holy cow, this is fantastic!! I made this for my husband son and granddaughter and they harped on me until I tried it…. I am soooo glad that I did❤️ This is a regular now on our menu list. Thank you for sharing

      3. 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.

      4. 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!

        1. 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 !!!

            1. 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!

            2. 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.

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