Name: Baked Parmesan Crusted Fish
Ingredients: 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.

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.

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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:

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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 450
Sugar: 2
Sodium: 600mg
Fat: 30g
Carbohydrates: 8g
Fiber: 2
Protein: 40g
Cholesterol: 150mg