Parmesan Crusted Baked Fish
22 Minutes
Good source of vitamin B6
Parmesan Crusted Baked Fish create a flavor-packed crust that helps keep the fish deliciously moist while it bakes.
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  • 3/4 cup Japanese panko breadcrumbs
  • 3/4 cup Parmesan cheese finely grated
  • 3 tablespoons unsalted butter room temperature
  • 3 tablespoons mayonnaise
  • 3 green onions, green tops only thinly sliced
  • 1 teaspoon Worchestershire sauce
  • 1/2 teaspoon Tabasco or other hot pepper sauce
  • 1 1/2 tablespoons lemon juice freshly squeezed (approx. 1/2 lemon)
  • salt and pepper to taste
  • 4 white fish fillets approx. 6 oz; 1/2 to 3/4 inch thick
  • 2 tablespoons fresh flat-leaf parsely finely chopped


  • Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.

  • In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.

  • Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won’t get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.

  • Spread about 3 tablespoons of the cheese mixture over each fillet.

  • Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130° when tested at thickest part of fillet with meat thermometer.

  • Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.

  • Remove from oven, garnish with fresh parsley and serve immediately.

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