Parmesan Crusted Baked Fish
An easy and delicious recipe that works well with various types of fish. This recipe is so simple that it has been our favorite go-to recipe for fish for a long time. Rich and succulent!
- 3/4 cup japanese panko breadcrumbs
- 3/4 cup Parmesan cheese finely grated
- 3 tbsp unsalted butter room temperature
- 3 tbsp mayonnaise
- 3 green onions green tops only thinly sliced
- 1 tbsp Worchestershire sauce
- 1/2 tbsp Tabasco or other hot pepper sauce
- 1 1/2 tbsp fresh lemon juice
- salt and pepper
- 4 white fish fillets approx. 6 oz; 1/2 to 3/4 inch thick
- 2 tbsp fresh flat-leaf parsely finely chopped
Preheat oven to 425°. Lightly butter a baking dish or individual gratin dishes for the fillets.
In grating medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
Spread about 3 tablespoons of the cheese mixture over each fillet.
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. The temperature should be approximately 125-130° when tested at thickest part of fillet with a meat thermometer.
Move fillets to The temperature for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
Remove from oven, garnish with fresh parsley and serve immediately.
Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.