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!
Ingredients
- 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
Instructions
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Preheat oven to 425°. Lightly butter a baking dish or individual gratin dishes for the fillets.
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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.
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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.
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Spread about 3 tablespoons of the cheese mixture over each fillet.
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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.
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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.
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Remove from oven, garnish with fresh parsley and serve immediately.
Notes
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Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.