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To achieve the perfect crispy mayonnaise panko crusted baked fish, it’s essential to understand the role each ingredient plays in crafting this flavorful dish. Let’s delve into the key components that contribute to its overall deliciousness.

Crispy Mayonnaise Panko Crusted Baked Fish

Elevate your weeknight dinners with this crispy mayonnaise panko crusted baked fish! This innovative dish offers a delightful crunch and rich flavors that both kids and adults will adore. Using mayonnaise not only keeps the fish moist but also creates a flavorful crust that enhances the overall experience. Perfect for busy nights or impressing guests, this healthier baked option is easy to make and packed with nutrition. Discover the secret to a delicious and satisfying meal!
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Ingredients
  

4 (6 oz) fish fillets (cod, tilapia, or your choice)

1/2 cup mayonnaise (preferably full-fat)

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (optional for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.

    Prepare the Fish Fillets: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides lightly with salt and black pepper.

      Make the Mayo Mixture: In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper. Mix until smooth and well combined.

        Coat the Fish: Spread an even layer of the mayonnaise mixture over the top side of each fish fillet. Make sure each fillet is generously covered.

          Prepare the Panko Coating: In another bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix well, and then press this mixture onto the mayonnaise-coated side of each fillet for an even crust.

            Bake the Fish: Place the coated fillets on the prepared baking sheet, panko side up. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown and crispy.

              Garnish and Serve: Once cooked, remove from the oven and let cool for a minute. Optionally sprinkle with freshly chopped parsley for color. Serve the crispy fish fillets with lemon wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings