Name: Baked Lemon Panko Fish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 fillets of firm cod, Mahi Mahi, or haddock work well; 3/4 cup Italian flavored panko bread crumb; 1/4 cup grated Pecorino Romano cheese; 1 beaten egg white with 3 tablespoons of water added to a pie plate; 2 1/2 tablespoons butter softened; 2 large cloves of minced garlic; 1 lemon zested (save the juice for garnish); 1/2 teaspoon granulated garlic powder; salt, pepper, and cayenne to taste; Garnish:; 3 teaspoons of freshly chopped Italian parsley or fresh dill weed; 3 tablespoons of the juice saved

Baked Lemon Panko Fish is a delicately mild white baked lemony panko-crusted topped fish and super easy to make.

Although you can use just about any kind of fish we prefer haddock, seabass, or any firm fish for this recipe.

The lemon butter-crusted topping is so delicious, and what makes the flavors unforgettable.

If you love seafood you may also like to try our Baked Lemon Dill Chilean Sea Bass

Of course, it's usually only on high-end seafood restaurants, so if you're a seafood lover do give it a try and maybe you will fall in love with the flavor as we did.

Scroll down and print off the recipe to give it a try.

baked white fish with a crusted butter breadcrumb and lemon topping

Firm Fish

Since this recipe can be air fried, pan-fried, or baked, we give some suggestions on which fish work well and hold up the best.

A fresh catch is always best, but when purchasing and using a frozen brand, we always thaw the firm blot dry before we begin to cook it.

We find the haddock, cod, snook, redfish and heartier fleshy fish works best.

Seasonal fresh fish markets or online is always the best choice and make sure it has a nice fresh smell and not a strong fishy smell.

Ingredients You Will Need:

Cod or choose another firm fish
butter
lemon zest and juice
salt, pepper, cayenne
granulated garlic powder
minced garlic
fresh parsley
Pecorino Romano cheese
egg whites
panko breadcrumbs

Other Tips and Suggestions

for seafood allergies use chicken or turkey breast
other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper
use only fresh lemon zest and juice
frying: Heat the oil in a pan on the stovetop. Fish must be dipped in egg and breadcrumb on both sides omitting the butter in the mixture. Fry fish in hot oil flipping once for around 4 minutes on each side depending on the thickness.
air-fry: preheat the fryer to 400 degrees. Spray the basket with cooking oil. Air fry the fish for 15 minutes or until fish flakes easily

Other Favorite Seafood Recipes

Pan-Seared Sea Bass Medley

Seafood Medley

Stuffed Shrimp and Crab Flounder

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Seafood Lovers!

This easy-baked lemon panko-crusted fish is a super fast and easy recipe sure to please your seafood lovers.

If you love a crunchy coating this is one of our family favorites and again very versatile since you can use this same coating on chicken or another meat if you are allergic to fish.

Remember to read our tips and suggestions, it's always advisable to read through the recipe before starting to cook!

Baked Lemon Panko Fish

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This baked lemon panko topped fish is a seafood lover crunchy delight baked to perfection with a buttery lemony crust.

Ingredients

4 fillets of firm cod, Mahi Mahi, or haddock work well
3/4 cup Italian flavored panko bread crumb
1/4 cup grated Pecorino Romano cheese
1 beaten egg white with 3 tablespoons of water added to a pie plate
2 1/2 tablespoons butter softened
2 large cloves of minced garlic
1 lemon zested (save the juice for garnish)
1/2 teaspoon granulated garlic powder
salt, pepper, and cayenne to taste
Garnish:
3 teaspoons of freshly chopped Italian parsley or fresh dill weed
3 tablespoons of the juice saved

Instructions

Prepare a parchment-lined cookie sheet with a little olive oil or butter flavored cooking oil spray (or brush the baking sheet just with olive oil if you don't have parchment paper.)
Preheat the oven to 400 degrees.
Place fillets on a parchment-lined cookie sheet.
In the meantime mix the bread crumbs, seasonings, cheese, and remaining ingredients (except for lemon juice) in a bowl with softened butter.
Beat the egg white in another pie plate with 3 tablespoons of water then dip the filet in egg whites and lay it down into the buttered cookie sheet.
Spoon the breadcrumb mixture on the top of the fish.
Bake on a 400-degree hot oven till browned and fish flakes easily around 25 minutes.
Drizzle the top with freshly squeezed lemon juice and garnish with parsley.

Notes

Other Tips and Suggestions

for seafood allergies use chicken or turkey breast
other fish to use: Chilean Sea Bass, Haddock, Tilapia, Halibut, Snook, Redfish Snapper
use only fresh lemon zest and juice
make sure the fish is blotted dry if frozen and thawed
check the fish to make sure it's not slimy and not a strong fish odor for freshness
frying: Heat the oil in a pan on the stovetop. Fish must be dipped in egg and breadcrumb on both sides omitting the butter in the mixture. Fry fish in hot oil flipping once for around 4 minutes on each side depending on the thickness.
air-fry: preheat the fryer to 400 degrees. Spray the basket with cooking oil. Air fry the fish for 15 minutes or until fish flakes easily