Parmesan-Crusted Baked Fish

A Crispy, Flavor-Packed Dinner Winner

If you’re looking for a quick and easy weeknight dinner that feels elegant and restaurant-worthy, this Parmesan-Crusted Baked Fish recipe is exactly what you need. With a crisp, cheesy crust and tender, flaky white fish underneath, this dish is the perfect balance of rich flavor and light, healthy fare. It comes together in under 30 minutes and requires minimal cleanup, making it ideal for busy families, dinner parties, or even a solo gourmet night in.

This recipe is especially great for those who are new to cooking fish or want to introduce seafood to picky eaters—the crunchy panko and savory Parmesan disguise any “fishy” flavors, making it approachable and delicious for all.

Why You’ll Love This Parmesan-Crusted Baked Fish

Whether you’re watching your calorie intake or just want something nourishing that doesn’t compromise on flavor, this baked fish recipe delivers. Here’s why it’s a winner:

  • Fast and fuss-free: Ready in about 20 minutes from start to finish.
  • Flavorful and satisfying: A zesty lemon-garlic blend enhances the crisp Parmesan topping.
  • Kid-friendly: The crunchy crust makes it a hit even with selective eaters.
  • Customizable: Works with various white fish and herb blends.

Ingredients You’ll Need

  • 1 lemon, divided
  • 1 tablespoon olive oil, divided
  • 1 clove garlic
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons Catanzaro herbs (or Italian seasoning as a swap)
  • 1 pound white fish fillets (cod is perfect, but halibut, tilapia, or haddock work too)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard

Note: The key to the magic here is the combination of Dijon mustard and Parmesan. The mustard adds depth and helps the crust adhere beautifully.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle with 1 teaspoon olive oil to prevent sticking.

2. Create the Crust Mixture

Cut the lemon in half. Set aside a few wedges for serving, and squeeze two wedges into a small bowl. To this, add 2 teaspoons olive oil, grate in 1 garlic clove using a microplane or fine grater, then stir in panko breadcrumbs, grated Parmesan, and Catanzaro herbs. Mix thoroughly to combine into a slightly damp, fragrant mixture.

3. Prepare the Fish

Season the cod fillets with salt and pepper on both sides. Place them on the prepared baking sheet.

4. Add Dijon and Crust

Brush each fillet with a thin layer of Dijon mustard. This not only adds flavor but also helps the breadcrumb mixture stick. Press the Parmesan-panko mix firmly onto each fillet in an even layer.

5. Bake to Perfection

Bake the fish in the preheated oven for about 15 minutes, or until the crust is golden and the fish flakes easily with a fork. Serve hot, garnished with the remaining lemon wedges.

Kitchen Equipment You’ll Need

To whip up this elegant dish with ease, have the following tools on hand:

  • Baking sheet
  • Aluminum foil
  • Microplane or fine grater
  • Small mixing bowl
  • Basting brush (for the Dijon)
  • Sharp knife and cutting board
  • Measuring spoons and cups

Storage Tips

Got leftovers? Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to help restore the crust’s crunch. Avoid microwaving, as it can make the fish soggy.

Pro tip: Leftover Parmesan-crusted fish makes a stellar sandwich or salad topper the next day!

Recipe Variations and Substitutions

This recipe is flexible and forgiving. Here are some creative twists you can try:

  • Swap the fish: Use halibut, tilapia, or even salmon for a twist.
  • Change the herbs: If you can’t find Catanzaro herbs, Italian seasoning or a mix of dried basil, oregano, and thyme will work wonderfully.
  • Add a kick: Mix in a pinch of red pepper flakes or a dash of cayenne to the breadcrumb mixture.
  • Make it gluten-free: Use gluten-free panko or crushed rice crackers instead.

Wine & Side Pairings

Wondering what to serve with your Parmesan-Crusted Baked Fish? Here are a few ideas to round out your meal beautifully:

Wine Pairing:

  • Chardonnay – Its buttery notes complement the richness of the Parmesan crust.
  • Sauvignon Blanc – Crisp and citrusy to balance the garlic-lemon flavor.

Side Dishes:

  • Roasted asparagus with lemon zest
  • Garlic mashed potatoes or cauliflower mash
  • A fresh arugula salad with a lemon vinaigrette
  • Herbed couscous or quinoa

Frequently Asked Questions (FAQ)

Can I use frozen fish?

Yes, just make sure it’s completely thawed and patted dry before seasoning and breading.

What are Catanzaro herbs?

Catanzaro herbs are an aromatic blend of Mediterranean herbs often including oregano, thyme, rosemary, basil, and parsley. If you can’t find them, use a high-quality Italian seasoning.

Can I make this ahead of time?

You can prep the crust mixture and season the fish a few hours in advance. However, for the crispiest result, wait to assemble and bake right before serving.

Can I air fry this recipe?

Absolutely! Air fry at 400°F (200°C) for about 10–12 minutes, depending on the thickness of the fillets.

Is this recipe keto-friendly?

Not quite, due to the panko. However, you can substitute with crushed pork rinds or almond flour to make it keto-compliant.

Final Thoughts

This Parmesan-Crusted Baked Fish is the perfect combination of crispy, cheesy, lemony goodness—all wrapped around tender, flaky white fish. It’s quick enough for a weeknight and impressive enough for guests. Whether you’re cooking for family, friends, or yourself, it’s a satisfying dish that never disappoints.

If you loved this recipe, don’t forget to share it with your fellow foodies and subscribe to the blog for more high-end yet easy-to-make dishes. There’s always something new and delicious around the corner. Happy cooking! 🍋🐟🧀

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