Mayonnaise Panko Crusted Baked Fish

• 4 boneless, skinless fish

• ½ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp garlic powder + 1 tsp onion powder

• 1 tsp lemon juice

• Salt & pepper

• 1 cup panko breadcrumbs

• 2 tbsp grated Parmesan

• 2 tbsp chopped fresh parsley

• 1 tsp lemon zest

• 1 tbsp olive oil

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

2. Pat fillets dry. Dry fish = better crust adhesion.

3. Mix mayo topping. Stir mayo, Dijon (if using), garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl. Spread a thin, even layer atop each fillet.

4. Combine panko mix. Toss panko, Parmesan, parsley, lemon zest, and olive oil until crumbs are moistened.

5. Press crumbs on. Firmly pat the panko mix on top of the mayo-coated fillets — you want good contact.

6. Bake. Place on the sheet and bake 15–20 minutes, depending on thickness. Crust should be golden; fish should flake easily with a fork.

7. Finish with lemon. Squeeze a wedge over each piece and serve.

Flavor variations to try

• Spicy mayo: Mix Sriracha into the mayo for heat. Great for a bold Fish Recipes Baked twist.

• Herb crust: Swap parsley for dill and thyme for a fresher note.

• Citrus-parmesan: Add extra lemon zest and use pecorino instead of Parmesan for a sharper bite.

• Coconut panko: Mix shredded coconut with panko for a tropical crunch — great with mild white fish.

• Cajun: Add Cajun seasoning to the panko for a smoky kick.

Prep Time: 10 min   Cook Time: 20 min

9amchef.com