Name: Mayonnaise and Panko Crusted Baked Fish
Prep time: 10 min
Cook time: PT-488120H8M10S
Total time: PT-488120H8M10S
Cuisine: American
Ingredients: For the Fish:; 4 boneless, skinless fish fillets (cod, tilapia, or haddock); ½ cup mayonnaise; 1 tablespoon Dijon mustard (optional); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lemon juice; Salt and pepper, to taste; For the Panko Crust:; 1 cup panko breadcrumbs; 2 tablespoons grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (optional); 1 teaspoon lemon zest (optional); 1 tablespoon olive oil

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If you’re looking for a quick, weeknight-friendly dinner that delivers big flavor with minimal effort, this Mayonnaise and Panko Crusted Baked Fish is a must-try. With a creamy, savory mayo-Dijon base and a golden, crunchy panko-Parmesan crust, every bite is flaky, juicy, and deeply satisfying. It’s the kind of dish that feels fancy but takes less than 30 minutes from start to finish.

Whether you’re feeding picky eaters, trying to eat more seafood, or simply craving something crispy and comforting without the deep fryer, this easy baked fish recipe checks all the boxes. It’s also endlessly versatile—serve it with veggies, rice, or your favorite salad for a complete meal.

Mayonnaise and Panko Crusted Baked Fish

Why You’ll Love This Recipe

Crispy & Juicy: The mayo base locks in moisture, while the panko crust adds a satisfying crunch.
Quick & Easy: Just 10 minutes of prep and 15–20 minutes in the oven.
Better Than Fried: All the crispiness of fried fish without the oil or mess.
Family-Friendly: Mild, flaky white fish pairs beautifully with familiar flavors.
Customizable: Switch up the seasoning, use different herbs, or add spice.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

4 boneless, skinless fish fillets (such as cod, tilapia, or haddock)
½ cup mayonnaise
1 tablespoon Dijon mustard (optional for extra flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon juice
Salt and pepper, to taste

For the Panko Crust:

1 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
1 teaspoon lemon zest (optional)
1 tablespoon olive oil

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Fish
Pat the fish fillets dry using paper towels. This helps the topping adhere better.
In a small bowl, mix together the mayonnaise, Dijon mustard (if using), garlic powder, onion powder, lemon juice, salt, and pepper.
Spread a thin layer of the mayonnaise mixture over the top of each fish fillet.
Make the Panko Crust
In another bowl, combine panko breadcrumbs, Parmesan cheese, parsley, lemon zest (if using), and olive oil. Mix until the crumbs are coated and slightly moist.
Coat the Fish
Press the panko mixture firmly onto the mayo-coated side of each fish fillet, creating a thick, even crust.
Bake
Place the coated fish fillets on the prepared baking sheet.
Bake for 15–20 minutes, or until the fish is cooked through and the crust is golden and crisp. The fish should flake easily with a fork.
Serve
Garnish with additional parsley or lemon wedges if desired. Serve immediately with a side of vegetables, salad, or rice.

Variations

Spicy Kick: Add a pinch of cayenne or smoked paprika to the mayo mixture.
Herb Swap: Use fresh dill, thyme, or basil in place of parsley.
Cheese Boost: Swap Parmesan for Asiago or Pecorino Romano for a bolder bite.
Gluten-Free: Use gluten-free panko breadcrumbs.
No Mayo?: Try Greek yogurt or sour cream as an alternative base.

Heating & Storage

Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes to re-crisp the topping.
Freezing: Not recommended once cooked, as the crust may lose its texture.

Frequently Asked Questions

What’s the best fish for this recipe?

Cod, haddock, and tilapia are all great options. Any mild, flaky white fish will work.

Can I use frozen fish fillets?

Yes, just thaw them completely and pat dry before preparing to avoid excess moisture.

Is mayonnaise really necessary?

Yes, it adds moisture and helps the crust stick while keeping the fish juicy.

Can I make this without cheese?

Absolutely. The Parmesan adds flavor, but it can be omitted or replaced with a dairy-free option.

How do I know when the fish is done?

The crust should be golden, and the fish should flake easily with a fork.

Can I cook this in an air fryer?

Yes, reduce cooking time to about 10–12 minutes at 375°F. Keep an eye on the crust.

What sides go well with this?

Serve with steamed green beans, roasted potatoes, a side salad, or lemon rice.

Does this work with salmon?

Yes, but reduce the mayo slightly and cook a few minutes longer since salmon is denser.

Can I prep this ahead?

You can prep the mayo and panko mixtures ahead of time, but coat and bake just before serving for best results.

Is this kid-friendly?

Very! The mild flavor and crispy topping make it a hit with most kids.

Conclusion

This Mayonnaise and Panko Crusted Baked Fish is everything you want in a weeknight dinner—crispy, juicy, flavorful, and fast. With its creamy base, golden crust, and simple ingredients, it’s a reliable go-to whether you’re feeding the family or just want a no-fuss, feel-good meal. Add it to your rotation and let your oven do the heavy lifting.