Parmesan Panko Crusted Fish with Garlic
Flaky white fish fillets coated in a garlicky Parmesan panko crust, seared in a skillet and finished under the broiler.
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.
Notes
Substitutions: Use mayonnaise instead of Dijon, and try dill or thyme in place of parsley.
Tips: To bake instead, cook at 390 degrees F for 10 to 12 minutes and broil briefly to brown the crumbs.
Storage: Refrigerate for up to 2 days and reheat in the oven until it reaches 165 degrees F.