This Parmesan Crusted Fish is topped with a creamy Dijon layer and a light, crispy panko-Parmesan crust that bakes up golden and full of flavor. It’s an easy, restaurant-style seafood dinner that’s quick enough for a busy weeknight.
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Pin this now to find it later
Pin ItThis Crispy Parmesan Crusted Fish was a love at first bite moment. The note I made to myself after testing this recipe the first time was “Holy moly, this was good!“.
It’s a super easy fish recipe (like, under 30 minutes easy) that’s a bit more dressed up than my Easy Baked Fish and was immediately deemed worthy of repeat by my family. And as a nice bonus, the leftovers reheat beautifully.
Table of Contents
Recipe Highlights
- Easy but impressive: Simple ingredients with a restaurant-style result.
- Great texture: Incredibly tender, flaky fish with a light, crispy panko-Parmesan crust.
- Quick to make: Ready in about 25 minutes from start to finish.
- Wholesome and satisfying: A lighter option that’s naturally low carb and high in protein.
- Family-approved: The whole family is going to love this one!
- Flexible: Works well with haddock, cod, halibut, pollock, or other mild white fish.
Ingredient Notes
- Mild white fish fillets: Haddock, cod, halibut, or pollock all work really well. Choose firm, flaky fillets that will hold up to the topping. I recommend looking for vacuum-sealed frozen fillets for the freshest flavor.
- Mayonnaise: Creates a creamy base that keeps the fish moist and helps the topping adhere.
- Dijon mustard: Adds subtle tang and depth of flavor without overpowering the dish.
- Cream-style horseradish: Adds a mild bite that really enhances the flavor.
- Fresh lemon juice: Brightens and balances the creamy topping. I like to slice a lemon into wedges for serving.
- Grated Parmesan cheese: Adds savory flavor and helps create a lightly crisp, golden crust.
- Plain panko breadcrumbs: Light and airy breadcrumbs that create a crispier topping than traditional breadcrumbs.
- Fresh parsley: Adds a pop of color and fresh flavor to the topping.
- Olive oil: Helps the panko brown and crisp up in the oven.
How to Make Parmesan Crusted Fish
- Prepare the creamy Dijon topping: In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
- Make the panko-Parmesan topping: In another small bowl, combine the panko, parsley, olive oil, and the remaining 1 tablespoon Parmesan.
- Prep the fish: Pat the fish fillets dry with paper towels, place them on a parchment-lined baking sheet, and season with salt and pepper.
- Add the topping: Spread the creamy mixture evenly over the top of each fillet.
- Add the crumbs: Sprinkle the panko mixture over the fish and lightly press it into the coating to help it adhere.
- Bake: Bake at 425°F for 12 to 15 minutes, or until the fish flakes easily with a fork.
Valerie’s Tips
- Be sure your fish is fully-thawed before beginning. Pat the fish dry so the topping adheres well.
- Lightly press the breadcrumbs into the topping to ensure it sticks and you will end up with a nice crisp top layer.
- Use similar-sized fillets so they cook evenly.
- Check for doneness early if your fillets are thin. The fish is done when it flakes easily with a fork and is opaque all the way through. If you have an instant-read thermometer, it should register 145°F in the thickest portion.
Serving Suggestions
Make your life easy and pair this Parmesan Crusted Fish with some simple sides. Serve it with rice or pasta like Almond Rice Pilaf, Orzo with Peas and Parmesan, or Easy Parmesan Noodles. For something green, try Sautéed Green Beans or Sautéed Broccolini. It’s also delicious with potatoes, like Parsley Potatoes or Lemon and Garlic Roasted Potatoes.
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Crispy Parmesan Crusted Fish
Ingredients
- 4 mild white fish fillets, (about 6 ounces each), like haddock, cod, halibut or tilapia
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon cream-style horseradish
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Parmesan cheese, divided
- ¼ cup plain panko breadcrumbs
- 1 tablespoon finely chopped fresh parsley, (or 1 teaspoon dried parsley flakes)
- 2 teaspoons olive oil
- Lemon wedges, optional for serving
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Pat the fish fillets dry with paper towels and place them on the prepared baking sheet. Season evenly with salt and pepper.
- In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
- In a second small bowl, combine the panko, parsley, olive oil, and remaining 1 tablespoon Parmesan.
- Spread the Dijon mixture evenly over the top of each fillet. Sprinkle the breadcrumb mixture over the top and lightly press it into the coating to help it stick.
- Bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and is opaque all the way through. If you have an instant-read thermometer, it should register 145°F in the thickest portion.
- Serve with lemon wedges, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Adapted from Taste of Home
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