Parmesan-Crusted Baked Fish

August 29, 2018

One of the last things that you think of when you think of fish is cheese. Especially with mayonnaise. But that’s what makes this parmesan-crusted fish so great, you just don’t expect the flavors to shine all together!

The flavors in this Parmesan-crusted baked fish tastes amazing together because of how they incorporate rich flavors. The lemon provides some tartness to the dish, which provides contrast to the creaminess of the cheese and mayonnaise. The lemon also helps to add to the tartness of the mayonnaise that is already present in the crust of the fish.

In addition, there is no need to add alt to the crust due to the presence of the cheese in the crust. The cheese adds both salt and umami to the dish, as well as become a strong binder for the crust to stay off instead of flaking as it all melts together. If you’re not a fan of Parmesan, try some Romano cheese, or any sort of hard cheese that will grate well to go great with the rest of the crust and fish.

Speaking of fish, make sure to use a firm, flaky fish meat to go well with this dish. While we all love salmon and tuna, both have such strong flavors that are sure to clash with the rest of your ingredients!

By: Lizzie Kim

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