When you need a quick, easy, and flavorful dish, parmesan crusted fish is always a winner! It's ready in just 25 minutes and is a great way to enjoy seafood without the fuss.
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Why You’ll Love This Baked Breaded Fish
I’ve always been a huge fan of seafood, but what I truly love about cooking fish for dinner is how quickly it comes together. On busy weeknights, that’s a total game changer... because honestly, who has time for complicated meals after a long day?
Fast, simple, and delicious is the way to go. This was originally developed as an oven-baked tilapia recipe- a flavorful upgrade from just tossing fish on a baking sheet and calling it a day. But honestly, I've come to realize I'm not a big tilapia fan and frankly, it works perfectly with any flaky white fish you prefer!
The crispy panko and parmesan crust adds a wonderful crunch and tons of flavor that makes it feel like you’re enjoying classic fish sticks or a breaded fish fry, but without the fuss and mess of dredging and frying. It’s like having all the best parts of fried fish, but in a lighter (and easier) weeknight dinner. Here’s what makes this tray baked fish a winner:
- Works with any white fish
- Ready in 25 minutes
- Crispy crust, no frying
- Simple pantry staples
Ingredient Information And Substitutions
- Fish- Pick your favorite white fish! Tilapia is used here for its mild flavor and flaky texture, but I personally prefer other white fish like cod or mahi mahi.
- Panko bread crumbs- Panko offers a lighter, crispier crust compared to regular breadcrumbs. For a gluten-free option, crushed Rice Chex cereal is a good substitute.
- Parmesan cheese- Finely grated Parmesan adds rich flavor and crispiness. Romano cheese can be swapped in for a similar taste.
- Olive oil- Used to help crisp the crust and keep the fish moist. Any neutral oil, such as avocado or vegetable oil, will work as a substitute.
- Lemon juice- Fresh citrus enhances flavor and adds acidity. Lime juice works as a substitute.
- Fresh parsley- Adds brightness and color. Cilantro or basil can be used instead if preferred.
- Seasonings- Salt and pepper season the fish and crust. Adjust to taste!
How To Make Crusted Roast Fish
Step 1- Preheat the oven and mix the topping.
Set your oven to 375 degrees F to get it ready for baking.
Combine panko, Parmesan, parsley, lemon juice, salt, pepper, garlic, and olive oil in a mini-prep processor until evenly blended.
Step 2- Prepare the fish.
Place tilapia filets on a baking sheet and lightly drizzle with olive oil. Sprinkle with salt and pepper.
Step 3- Add the crust and bake.
Evenly divide the panko mixture over the tops of the filets, pressing gently to help it stick.
Cook in the oven for about 20 minutes, or until the fish reaches an internal temperature of 145 degrees F. Garnish with fresh parsley and lemon wedges, then enjoy your baked fish immediately with an extra squeeze of lemon juice.
Frequently Asked Questions
Please don't! Keeping it skin-side (or non-crusted side) down for the entire bake ensures the crust stays intact and gets crispy without falling off.
It’s best to bake it uncovered. This helps the crust get golden and crunchy instead of soggy.
Both work fine. If using frozen, thaw in the fridge overnight or submerge in cold water until thawed- if it's packed in air-tight packaging, be sure to remove from the packaging before thawing for food safety (I like to place it in a closed zipper bag). And pat dry before prepping the fish!
Tips For Making This Baked Fish Recipe
- Choose fresh fish when possible. Fresh white fish will have better texture and flavor than frozen, though frozen works fine if thawed properly (see the FAQ's above).
- Be generous with seasoning. Salt and pepper bring out the flavor in the panko parmesan mixture, so don’t be shy when adding them.
- Use a mini-prep processor. It’s the easiest way to get a well-blended panko mixture. A whisk or fork can work, but a processor makes it smoother and faster.
- Take your time spreading the crust. Press the panko mixture gently but firmly onto the fish. It can get a little messy, so be patient for the best crust.
- Add fresh lemon when serving. A squeeze of lemon brightens the flavors and adds a fresh, zesty finish that also makes a lovely garnish.
- Use a fish spatula for serving. It helps keep the delicate fish intact when transferring from the pan to the plate.
- Ingredients to prep ahead- Grate the cheese, wash and dry parsley, peel garlic, and thaw fish if frozen.
- Leftovers and storage- Store any extra fish covered in the fridge and enjoy within two days.
What To Serve With Baked White Fish
Make this crispy, flavorful fish the star of a complete meal by pairing it with sides that balance and enhance its light, fresh taste. A well-rounded plate includes a comforting starch, a vibrant vegetable, and a touch of something sweet or tangy to finish. Try serving it alongside:
- Sautéed Garlic Asparagus
- Strawberry Salad With Goat Cheese
- Gouda Cheese Mashed Potatoes
- Lemon Parfait Cups Dessert
Other Tasty Fish Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Parmesan Crusted Fish
Ingredients
- Cooking spray
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese or Romano cheese
- 5-8 sprigs fresh parsley + extra for garnish
- 2 Tablespoons lemon juice 1 small lemon + extra wedges for garnish
- ½ teaspoon Kosher salt + some for sprinkling on the fish
- ¼ teaspoon ground black pepper + some for sprinkling on the fish
- 2 cloves garlic
- 1 Tablespoon olive oil + a little extra for drizzling the fish
- 4 pieces fish
Instructions
- Preheat the oven to 400 degrees F and line a sheet pan with parchment. Set aside.
- Process panko, Parmesan cheese, parsley, lemon juice, salt, pepper and garlic in the mini prep processor until well combined.
- Place the fish on the prepared pan and lightly drizzle with olive oil. Sprinkle the fish with a pinch salt and pepper.
- Divide the panko parmesan mixture between each of the tilapia filets and press it into the top of the fish so that it almost fully covers the tops of them.
- Bake for 20 minutes or until they reach an internal temperature of 145 degrees F.
- Rest for 4 minutes, garnish with extra parsley and lemons and enjoy immediately with extra lemon juice.
Video
Notes
- Choose fresh fish when possible. Fresh white fish will have better texture and flavor than frozen, though frozen works fine if thawed properly (see the FAQ's above).
- Be generous with seasoning. Salt and pepper bring out the flavor in the panko parmesan mixture, so don’t be shy when adding them.
- Use a mini-prep processor. It’s the easiest way to get a well-blended panko mixture. A whisk or fork can work, but a processor makes it smoother and faster.
- Take your time spreading the crust. Press the panko mixture gently but firmly onto the fish. It can get a little messy, so be patient for the best crust.
- Add fresh lemon when serving. A squeeze of lemon brightens the flavors and adds a fresh, zesty finish that also makes a lovely garnish.
- Use a fish spatula for serving. It helps keep the delicate fish intact when transferring from the pan to the plate.
- Ingredients to prep ahead- Grate the cheese, wash and dry parsley, peel garlic, and thaw fish if frozen.
- Leftovers and storage- Store any extra fish covered in the fridge and enjoy within two days.
Jenn B says