This parmesan panko crusted fish has flaky white fillets under a golden, garlicky crust made from panko, grated Parmesan, and fresh parsley.
A thin layer of Dijon mustard glues the crumbs to the fish and adds a little tang. A quick sear in a hot skillet followed by a few minutes under the broiler gives you a crisp topping and moist fish without any deep frying.
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Why This Parmesan Panko Crusted Fish Recipe Works
Panko crumbs are light and airy, so they crisp up beautifully under high heat without absorbing much oil. Parmesan adds salty, nutty flavor and helps the crust brown.
Dijon mustard acts as both glue and seasoning. It is spread only on the top of each fillet, so the crumbs stick to one side and the fish stays tender underneath.
Starting the fillets in a hot skillet sets the bottom while the broiler browns the crust. Because everything happens in one pan and cooks quickly, the fish stays juicy.
Ingredients for Parmesan Panko Crusted Fish
- 2 firm white fish fillets, about 5 oz each, skin removed, at room temperature
- 2 tbsp Dijon mustard, or mayonnaise
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- 1/3 cup finely grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil, divided
- Olive oil cooking spray, for the tops of the crumbs
- Lemon wedges, for serving
Fish: Cod, haddock, and tilapia all work. Choose fillets of even thickness so they cook at the same pace.
Panko: These flaky crumbs stay crisper than regular breadcrumbs. Fresh breadcrumbs also work.
Parmesan: Use finely grated cheese so it mixes evenly into the crumbs.
Dijon mustard: It seasons the fish and helps the crumbs stick. Mayonnaise is a mild alternative.
Garlic and parsley: They flavor the crumbs and give the crust a fresh, green flavor.
How to Make Parmesan Panko Crusted Fish
1. Heat the broiler. Set an oven rack about 5 inches from the heat and turn the broiler to high.
2. Mix the crumbs. Combine the panko, parsley, Parmesan, garlic, and 1/2 tbsp olive oil in a bowl until the crumbs look like damp sand.
3. Season the fish. Pat the fillets dry, season both sides with salt and pepper, and spread the mustard over the tops only.
4. Press in the crumbs. Press the mustard side into the crumb mixture so a thick layer sticks, then mist the tops with oil spray.
5. Sear. Heat 1/2 tbsp oil in an oven safe skillet over high heat and place the fillets crumb side up in the pan.
6. Broil. Move the skillet under the broiler for 5 to 6 minutes, until the crust is golden and the fish flakes easily and reads 145 degrees F.
7. Serve. Serve right away with lemon wedges.
How to Serve Parmesan Panko Crusted Fish
Squeeze lemon over the fish and serve it right away while the crust is crisp. It pairs well with homemade crispy fries for a fish and chips feel, or with air fryer asparagus and lemon roasted potatoes for a lighter plate. A pitcher of blueberry mojitos makes the meal feel cheerful.
How to Store and Reheat Parmesan Panko Crusted Fish
Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 375 degrees F or an air fryer for about 5 minutes, until it reaches 165 degrees F, to keep the crust crisp. Do not freeze cooked crumbed fish.
Tips and Variations for Parmesan Panko Crusted Fish
Dry the fish. Pat the fillets very dry so the mustard and crumbs stick.
Press firmly. Pressing the crumbs onto the fish prevents them from sliding off.
Choose even fillets. If one end is thin, tuck it under so the whole fillet cooks evenly.
Use an oven safe pan. A cast iron or stainless steel skillet is ideal for moving from stove to broiler.
Watch the broiler. Panko can go from golden to dark in seconds, so stay close.
Try other herbs. Dill or thyme can replace the parsley.
Bake instead. Bake at 390 degrees F for 10 to 12 minutes, then broil briefly to brown the crumbs.
Check doneness. Fish is done at 145 degrees F. For general guidance on handling leftovers safely, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Parmesan Panko Crusted Fish
What fish works well for parmesan panko crusted fish?
Firm white fish such as cod, haddock, or tilapia works well because it holds up to the crust and flakes cleanly.
Can I make parmesan panko crusted fish in the oven?
Yes. Bake at 390 degrees F for 10 to 12 minutes, then broil briefly to brown the crumbs.
How do I keep the crust on my parmesan panko crusted fish?
Pat the fish dry, spread mustard only on the top, and press the crumbs on firmly before cooking.
Can I use frozen fillets?
Yes. Thaw them in the refrigerator and pat them very dry before seasoning.
How do I know when the fish is done?
The fish should flake easily with a fork and reach 145 degrees F in the thickest part.
Parmesan Panko Crusted Fish with Garlic
Equipment
- Oven safe skillet
- Small mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 2 firm white fish fillets about 5 oz each, skin removed, at room temperature
- 2 tbsp Dijon mustard or mayonnaise
- ⅛ tsp kosher salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- 1 tbsp parsley finely chopped
- ⅓ cup Parmesan cheese finely grated
- 1 cloves garlic minced
- 1 tbsp olive oil divided
- 1 olive oil cooking spray a few sprays over the crumbs
- 1 lemon cut into wedges, for serving
Instructions
Cooking
- Heat the broiler. Place a rack about 5 inches from the heat and preheat the broiler on high. Make the topping. Mix the panko, parsley, Parmesan, garlic, and 1/2 tbsp of the oil in a shallow bowl.
- Season. Pat the fillets dry, sprinkle both sides with salt and pepper, and spread mustard on the top of each one.
- Coat. Press the mustard side into the topping and spray lightly with oil.
- Start in the pan. Heat the remaining 1/2 tbsp oil in an oven safe skillet over high heat and add the fillets crumb side up.
- Broil. Place the pan under the broiler for 5 to 6 minutes, until the topping is golden and the fish reaches 145 degrees F.
- Serve. Plate right away with lemon wedges.
