Baked Parmesan Crusted Fish

The aroma wafting from the oven last Tuesday evening was simply divine. A symphony of garlic, herbs, and melting parmesan cheese filled my kitchen, promising a dinner that would be both comforting and satisfying. My family, usually a tough crowd when it comes to seafood, were instantly intrigued. Even my youngest, who typically regards fish with suspicion, peeked into the oven with wide, curious eyes. And let me tell you, this Baked Parmesan Crusted Fish recipe was a resounding success! The fish emerged flaky and moist, enveloped in a golden, crispy parmesan crust that was bursting with flavor. It was so incredibly easy to prepare, too, making it a perfect weeknight meal. From picky eaters to seasoned seafood lovers, everyone at my table devoured it. If you’re looking for a way to make fish exciting and irresistible, look no further – this recipe is a game-changer. Prepare to be amazed by the simplicity and deliciousness of this baked parmesan crusted fish!

Ingredients

To create this culinary delight, you’ll need a handful of fresh, flavorful ingredients. The beauty of this recipe lies in its simplicity, requiring readily available items that, when combined, create a dish that tastes far more complex than its components suggest. Here’s what you’ll need to gather to embark on your parmesan crusted fish journey:

• Fish Fillets: 1.5 – 2 pounds of white fish fillets, such as cod, haddock, tilapia, or snapper. The choice is yours! Consider the thickness of the fillets – thinner fillets will cook faster, while thicker ones will remain more succulent. Fresh or thawed frozen fillets will both work beautifully. If using frozen, ensure they are fully thawed and patted dry before starting. This step is crucial for achieving that perfect crispy crust and preventing soggy fish. For a richer flavor, consider using a slightly oilier white fish like Chilean sea bass, but remember to adjust cooking time accordingly as oilier fish can cook faster.
• Parmesan Cheese: 1 cup of freshly grated Parmesan cheese. Freshly grated is absolutely key here! Pre-shredded parmesan often contains cellulose and doesn’t melt and crisp up in quite the same way. The nutty, salty flavor of real parmesan is the star of the crust, so don’t skimp on quality. For a bolder flavor, you can use a mix of Parmesan and Pecorino Romano cheese. If you prefer a milder taste, opt for a less aged Parmesan.
• Breadcrumbs: ¾ cup of Panko breadcrumbs. Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than traditional breadcrumbs. This unique texture is what gives the crust its incredible crispiness and light, airy texture. If you don’t have Panko, you can use regular breadcrumbs, but the texture might be slightly denser. For a gluten-free option, use gluten-free Panko or almond flour breadcrumbs.
• Mayonnaise: ½ cup of mayonnaise. Mayonnaise might seem like an unusual ingredient in a fish recipe, but it plays a vital role in keeping the fish moist and helping the parmesan crust adhere beautifully. It also adds a subtle tang and richness that complements the other flavors. Use your favorite brand of mayonnaise. For a lighter option, you can use light mayonnaise or even Greek yogurt, although the crust might be slightly less rich.
• Garlic: 2 cloves of garlic, minced. Fresh garlic is essential for that pungent, aromatic flavor that elevates the entire dish. Mince it finely to ensure it distributes evenly throughout the parmesan mixture. If you’re not a fan of strong garlic flavor, you can use 1 clove or even garlic powder, but fresh is always recommended for the best results.
• Lemon Juice: 2 tablespoons of fresh lemon juice. The bright, citrusy tang of fresh lemon juice cuts through the richness of the parmesan and mayonnaise, adding a refreshing element to the fish. Freshly squeezed lemon juice is always preferred over bottled for its vibrant flavor. Lime juice can also be used as a substitute if you prefer a slightly different citrus note.
• Dried Herbs: 1 teaspoon of dried Italian herbs (or a combination of your favorites like oregano, basil, thyme, rosemary). Dried Italian herbs add a layer of herbaceous complexity to the crust, complementing the parmesan and garlic beautifully. Feel free to experiment with your favorite dried herbs. A combination of oregano, basil, and thyme is classic, but you could also add a pinch of rosemary or marjoram. For a spicier kick, add a pinch of red pepper flakes.
• Paprika: ½ teaspoon of paprika (smoked paprika adds a wonderful depth of flavor). Paprika adds a subtle smoky sweetness and a beautiful reddish hue to the crust. Smoked paprika is particularly fantastic in this recipe, adding an extra layer of flavor that pairs wonderfully with the parmesan and fish. Regular paprika or sweet paprika will also work well.
• Salt and Black Pepper: To taste. Salt and freshly ground black pepper are essential for seasoning and enhancing all the flavors. Season generously, but taste as you go to avoid over-salting. Freshly ground black pepper adds a more vibrant flavor than pre-ground.
• Optional: Fresh Parsley: For garnish, finely chopped fresh parsley. Fresh parsley adds a pop of color and freshness to the finished dish. It’s not essential for the flavor, but it makes for a beautiful presentation.

Instructions

Now that you have all your ingredients assembled, let’s get cooking! This recipe is surprisingly simple and comes together in just a few easy steps. Follow these detailed instructions to create perfectly baked, parmesan crusted fish every time:

1. Preheat the Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). Preheating is crucial for ensuring even cooking and a crispy crust. While the oven is heating, prepare a baking sheet. Line it with parchment paper or lightly grease it with cooking spray. Parchment paper makes for easy cleanup and prevents the fish from sticking. If you don’t have parchment paper, greasing the baking sheet is important to prevent sticking.
2. Prepare the Parmesan Crust Mixture: In a medium-sized bowl, combine the grated parmesan cheese, Panko breadcrumbs, mayonnaise, minced garlic, lemon juice, dried Italian herbs, paprika, salt, and black pepper. Use a fork or spoon to mix all the ingredients together until they are evenly combined and form a slightly damp, crumbly mixture. The mayonnaise will bind the dry ingredients together, creating a paste-like consistency that will adhere to the fish. Taste the mixture and adjust seasoning as needed. You might want to add a bit more salt, pepper, or garlic powder to your preference.
3. Prepare the Fish Fillets: Pat the fish fillets dry with paper towels. This step is essential for removing excess moisture and allowing the parmesan crust to adhere properly and become crispy. Excess moisture can steam the fish rather than bake it, resulting in a soggy crust. Check for any pin bones and remove them with tweezers if necessary. If your fillets are very thick, you can consider slicing them horizontally in half to ensure even cooking and reduce the cooking time.
4. Apply the Parmesan Crust: Place the fish fillets on the prepared baking sheet. Evenly spread the parmesan crust mixture over the top of each fillet. Use your fingers or the back of a spoon to gently press the mixture onto the fish, ensuring it is evenly distributed and covers the entire surface of each fillet. Don’t be shy with the crust – a generous layer will create a satisfyingly crispy topping.
5. Bake the Fish: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and the parmesan crust is golden brown and crispy. The exact baking time will depend on the thickness of your fish fillets. The fish is cooked through when it flakes easily with a fork and is no longer translucent. Avoid overbaking, as this can dry out the fish. Keep a close eye on the fish during the last few minutes of baking to prevent the crust from burning. If the crust starts to brown too quickly, you can loosely tent the baking sheet with foil.
6. Optional Broiling for Extra Crispiness: For an extra crispy crust, you can broil the fish for the last 1-2 minutes of cooking. Turn the oven to broil and carefully watch the fish. Broiling can brown the crust very quickly, so keep a close eye on it and remove it from the oven as soon as the crust is nicely browned and crispy. Be cautious not to burn the crust.
7. Garnish and Serve: Once the fish is cooked, remove it from the oven and let it rest for a minute or two. This allows the juices to redistribute, resulting in more moist and flavorful fish. Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy your delicious Baked Parmesan Crusted Fish!

Nutrition Facts

(Per serving, approximate and can vary based on fish type and specific ingredients used)

Serving Size: 1 fillet (approximately 4-6 ounces of fish)
Servings per Recipe: 4-6 (depending on fillet size and number of fillets used)

Approximate Nutritional Information per Serving:

• Calories: 350-450 kcal
• Protein: 30-40g
• Fat: 20-30g
  • Saturated Fat: 8-12g
• Cholesterol: 100-150mg
• Sodium: 400-600mg
• Carbohydrates: 5-8g
  • Fiber: 1-2g
  • Sugar: 1-2g

Important Notes:

• These values are estimates and can vary based on the type of fish used (fattier fish will have higher calorie and fat content), the specific brands of ingredients, and portion sizes.
• Parmesan cheese and mayonnaise contribute to the fat and calorie content. Using light mayonnaise can reduce the fat content slightly.
• This recipe is a good source of protein and omega-3 fatty acids (especially if using fatty fish like salmon – though this recipe is typically made with white fish).
• To reduce sodium, use low-sodium parmesan cheese and be mindful of added salt.
• For more accurate nutritional information, use a recipe analyzer tool with the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is a winner for busy weeknights because it’s quick and easy to prepare! Here’s a breakdown of the approximate time you’ll need:

• Prep Time: 10-15 minutes (This includes gathering ingredients, mincing garlic, grating parmesan, preparing the parmesan crust mixture, and patting the fish dry).
• Cook Time: 12-15 minutes (Baking time in the oven, depending on fillet thickness).
• Total Time: Approximately 22-30 minutes

From start to finish, you can have a delicious and healthy meal on the table in under 30 minutes! This makes it an ideal choice for those evenings when time is short but you still want a satisfying and flavorful dinner.

How to Serve

Baked Parmesan Crusted Fish is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions to create a complete and balanced meal:

Classic Sides:

• Roasted Vegetables:
  • Asparagus: Roasting asparagus alongside the fish is a classic and healthy pairing. Simply toss asparagus spears with olive oil, salt, and pepper and roast them in the oven alongside the fish for the last 10-12 minutes.
  • Broccoli: Roasted broccoli florets with garlic and lemon are another excellent choice.
  • Green Beans: Sautéed or roasted green beans with a touch of butter or olive oil complement the fish beautifully.
  • Cherry Tomatoes: Roasted cherry tomatoes burst with sweetness and acidity, providing a lovely contrast to the richness of the fish.
  • Root Vegetables: Roasted carrots, potatoes, or sweet potatoes can be added for a heartier meal, but they will require a longer roasting time than the fish.
• Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing is a perfect counterpoint to the richness of the parmesan crust.
  • Caesar Salad: A classic Caesar salad provides a creamy and flavorful contrast to the baked fish.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil in a Caprese salad are a delightful pairing.
• Grains and Starches:
  • Rice: Steamed white rice, brown rice, or wild rice are simple and versatile options.
  • Quinoa: Quinoa is a healthy and protein-rich grain that makes a great side dish.
  • Couscous: Fluffy couscous, especially with herbs or lemon zest, is a quick and easy choice.
  • Pasta: Lightly buttered or olive oil-tossed pasta, or a simple pasta salad, can be served as a side.

Sauces and Dips:

• Lemon Wedges: A simple squeeze of fresh lemon juice over the fish just before serving enhances the flavor and adds brightness.
• Tartar Sauce: Classic tartar sauce is a traditional accompaniment to fish and chips, and also pairs well with baked fish.
• Garlic Aioli: A creamy garlic aioli adds extra richness and flavor.
• Spicy Mayo: A drizzle of sriracha mayo or chipotle mayo can add a kick of heat.
• Marinara Sauce: For a different flavor profile, a simple marinara sauce can be surprisingly delicious with parmesan crusted fish.

Serving Suggestions for Different Occasions:

• Weeknight Dinner: Serve with a simple side salad and steamed rice or quinoa for a quick and healthy weeknight meal.
• Family Meal: Pair with roasted vegetables and mashed potatoes for a more substantial and comforting family dinner.
• Elegant Dinner Party: Serve with asparagus spears wrapped in prosciutto, a Caprese salad, and crusty bread for a sophisticated and impressive meal.
• Lunch: Serve a smaller portion of the fish on top of a bed of mixed greens for a light and satisfying lunch.

Additional Tips for Perfect Baked Parmesan Crusted Fish

To ensure your Baked Parmesan Crusted Fish is a culinary triumph every time, consider these helpful tips:

1. Choose the Right Fish: While this recipe works well with various white fish, consider the texture and flavor profile. Cod and haddock are classic choices for their flaky texture and mild flavor. Tilapia is a budget-friendly option but can be slightly less flavorful. Snapper offers a firmer texture and slightly sweeter taste. Experiment to find your favorite! For thicker fillets like cod or haddock, you might need to increase the baking time slightly.
2. Don’t Overcrowd the Baking Sheet: Ensure the fish fillets are spaced out on the baking sheet and not overcrowded. Overcrowding can cause the fish to steam instead of bake, preventing the crust from getting crispy. If necessary, use two baking sheets or bake in batches. Proper spacing allows for better air circulation and even cooking.
3. Pat the Fish Dry Thoroughly: We cannot stress this enough! Patting the fish fillets dry with paper towels before applying the parmesan crust is crucial. Excess moisture will hinder the crust from crisping up and can result in soggy fish. Dry fish = crispy crust!
4. Customize Your Crust: Feel free to get creative with your parmesan crust!
   • Spice it up: Add a pinch of red pepper flakes or cayenne pepper to the crust mixture for a touch of heat.
   • Herb Variations: Experiment with different dried herbs like dill, parsley, or chives. Fresh herbs can also be added, but dried herbs tend to hold up better during baking in the crust.
   • Cheese Combinations: Try using a blend of parmesan and other hard cheeses like Pecorino Romano, Asiago, or Gruyere for different flavor profiles.
   • Add Lemon Zest: Grated lemon zest adds an extra layer of bright citrus flavor to the crust.
   • Nutty Crunch: Add a tablespoon of finely chopped nuts like almonds or walnuts to the breadcrumb mixture for added texture and nutty flavor.
5. Monitor Baking Time Closely: Baking time can vary depending on the thickness of the fish fillets and your oven. Start checking for doneness around 12 minutes and adjust the time accordingly. The fish is cooked through when it flakes easily with a fork and is no longer translucent. Avoid overbaking, as this will result in dry and tough fish. It’s always better to slightly underbake than overbake fish.

Frequently Asked Questions (FAQ) about Baked Parmesan Crusted Fish

Here are some common questions people ask about making Baked Parmesan Crusted Fish:

Q1: Can I use frozen fish fillets?
A: Yes, you can use frozen fish fillets, but it’s crucial to thaw them completely before cooking. Thaw them overnight in the refrigerator or use the defrost setting on your microwave (following your microwave’s instructions). Once thawed, pat them very dry with paper towels to remove excess moisture. This step is essential for achieving a crispy crust.

Q2: Can I use regular breadcrumbs instead of Panko?
A: While Panko breadcrumbs are highly recommended for their superior crispiness, you can use regular breadcrumbs in a pinch. However, the crust might be slightly denser and less crispy. If using regular breadcrumbs, consider toasting them lightly in a dry pan before mixing them into the parmesan mixture to enhance their texture.

Q3: Can I make this recipe ahead of time?
A: It’s best to bake and serve this dish immediately for the best texture and crispiness of the crust. However, you can prepare the parmesan crust mixture ahead of time (up to a day in advance) and store it in an airtight container in the refrigerator. You can also prep the fish fillets by patting them dry and storing them covered in the refrigerator until you are ready to assemble and bake. Assembled, unbaked fish is not ideal for make-ahead as the crust can become soggy.

Q4: What if I don’t have mayonnaise? Can I substitute something else?
A: Mayonnaise is key for moisture and binding the crust, but you can substitute it with plain Greek yogurt or sour cream in a pinch. The crust might be slightly less rich and creamy, but it will still work. You could also try using a mixture of olive oil and a tablespoon of Dijon mustard as a binder, though the flavor profile will be slightly different.

Q5: How do I prevent the fish from sticking to the baking sheet?
A: To prevent sticking, line your baking sheet with parchment paper or lightly grease it with cooking spray before placing the fish fillets on it. Parchment paper is particularly effective and makes for easy cleanup. Ensuring the fish is patted dry also helps prevent sticking. If you are not using parchment paper, be sure to check the fish halfway through baking and gently loosen it with a spatula if needed to prevent it from sticking further.

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