I grew up in Georgia and have lived here most of my life, except for the few years we lived in Florida. Other than missing my family and friends, Florida was great. My favorite things about living there, in no particular order are the beach was a short drive from the house, we had fabulous seafood restaurants at our disposal, we were able to get the Florida resident discount on Disney tickets, I loved my house, and the fresh seafood market was a huge bonus!
Greg and I are both fish lovers. Even though fresh seafood is less convenient, we still try to fit fish into our diets regularly. We both like fried fish, but I do not fry. So, we mostly grill fish, shrimp, or any seafood. That is until I found this recipe.
I first tried this recipe a few months ago. I immediately shared it with our son, who also cooks fish regularly. We all agreed this was the best recipe we had ever tried. I have been cooking for many years, and this is the all-time fish winner!
The butter and mayonnaise work so well with the Panko and Parmesan. The lemon and other seasonings add more flavor; the end flavor is off the charts! I have yet to try it on all fish, but it is delicious on snapper, grouper, and flounder.
Most of these ingredients are pantry staples at our house. This recipe is about as simple as it gets and comes together fast. I hope you enjoy it as much as we do!
Parmesan Panko Baked Fish
Ingredients
- 4 fish fillets
- salt and freshly ground black pepper
- 3/4 cup plain panko
- 3/4 cup shredded Parmesan cheese
- 3 tablespoons butter room temperature
- 3 tablespoons mayonnaise
- 1 to 1 1/2 teaspoons Worcestershire sauce
- dash Tabasco sauce
- 2 large lemons zest & juice one lemon, slice the other
Instructions
- Dry fish well using paper towels. Sprinkle with salt and pepper. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Place fish on pan and set aside. Preheat oven to 425°F.
- In a medium bowl, add the panko, Parmesan, butter, mayonnaise, Worcestershire sauce, Tabasco sauce, and juice of one lemon and the zest. Using the back of a spoon mix together.
- Pinch mixture together and place on top of fish until each piece is covered with the panko mixture.
- Bake in preheated oven for 10 to 15 minutes, depending on the size of fish.
- Serve with lemon slices.
Notes
