Description

Crispy on the outside and tender on the inside, this baked fish features a creamy mayo-Dijon coating and a golden panko-Parmesan crust. A quick and delicious dinner ready in under 30 minutes!

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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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
Pat fish dry. In a small bowl, mix mayo, Dijon (if using), garlic powder, onion powder, lemon juice, salt, and pepper. Spread over top of each fillet.
In another bowl, mix panko, Parmesan, parsley, lemon zest, and olive oil.
Press the panko mixture over the mayo-coated side of each fish fillet.
Place fish on baking sheet and bake for 15–20 minutes, or until golden brown and cooked through.
Garnish with fresh parsley or lemon wedges. Serve hot.

Notes

For extra crunch, broil the fish for 1–2 minutes at the end.
Adjust cooking time depending on fish thickness.
Dijon adds a tangy depth—optional but recommended.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Category: Main Dish
Method: Baking
Cuisine: American