Baked White Fish With Panko Garlic Butter Crunch

Why You’ll Love This Recipe

I Enjoy How Quick And Simple This Recipe Is While Still Feeling Elegant Enough For Guests. The Panko Topping Turns Beautifully Crispy In The Oven, Creating A Delicious Contrast To The Soft Fish. I Also Appreciate That It Uses Everyday Ingredients, Yet Tastes Restaurant-Worthy. It Is One Of Those Dependable Dishes I Can Serve For Both Weeknight Dinners And Special Occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 Pounds White Fish Fillets (Tilapia Or Haddock)
4 Tablespoons Butter
4 Cloves Garlic, Minced
1.5 Cups Panko Breadcrumbs
1/4 Cup Grated Parmesan Cheese
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Lemon Juice
Salt And Pepper To Taste
Olive Oil For Drizzling

Directions

I Begin By Preheating The Oven To 400°F (200°C) And Lining A Baking Sheet With Parchment Paper.

In A Skillet Over Medium Heat, I Melt The Butter. Once Melted, I Add The Minced Garlic And Cook It For About One Minute Until Fragrant, Being Careful Not To Let It Burn.

I Remove The Skillet From The Heat And Stir In The Panko Breadcrumbs, Grated Parmesan Cheese, Chopped Parsley, And Fresh Lemon Juice. I Season The Mixture With Salt And Pepper To Taste.

Next, I Place The Fish Fillets On The Prepared Baking Sheet. I Generously Spoon The Panko Mixture Over Each Fillet, Pressing It Down Gently So It Adheres Well.

I Drizzle A Little Olive Oil Over The Top To Help The Crust Turn Extra Golden And Crisp.

I Bake The Fish For 12 To 15 Minutes, Until The Fish Flakes Easily With A Fork And The Topping Becomes Beautifully Crispy And Golden Brown.

Servings And Timing

This Recipe Serves 4 To 6 People, Depending On Portion Size.

Preparation Time: 15 Minutes
Cooking Time: 12–15 Minutes
Total Time: Approximately 30 Minutes

Variations

I Sometimes Swap Tilapia For Cod Or Halibut When I Want A Slightly Firmer Texture. If I Crave A Little Heat, I Add A Pinch Of Red Pepper Flakes To The Breadcrumb Mixture. For Extra Richness, I Mix A Small Amount Of Mayonnaise With The Garlic Butter Before Adding The Breadcrumbs. I Also Enjoy Adding A Bit Of Lemon Zest For A Brighter Citrus Flavor.

storage/reheating

I Store Any Leftovers In An Airtight Container In The Refrigerator For Up To 2 Days. When Reheating, I Prefer Using The Oven At 350°F For About 8–10 Minutes To Help The Topping Stay Crispy. I Avoid Microwaving Because It Can Make The Crust Soft.

FAQs

Can I Use Frozen Fish Fillets?

Yes, I Can Use Frozen Fillets, But I Make Sure To Thaw Them Completely And Pat Them Dry Before Adding The Topping To Prevent Excess Moisture.

How Do I Know When The Fish Is Done?

I Check That The Fish Flakes Easily With A Fork And Appears Opaque Throughout. The Internal Temperature Should Reach 145°F.

Can I Prepare The Topping In Advance?

Yes, I Can Prepare The Panko Mixture A Few Hours Ahead And Store It In The Refrigerator Until Ready To Use.

What Side Dishes Go Well With This Recipe?

I Like Serving It With Roasted Vegetables, Steamed Rice, Mashed Potatoes, Or A Fresh Green Salad For A Balanced Meal.

Can I Make This Recipe Gluten-Free?

Yes, I Can Substitute Gluten-Free Breadcrumbs In Place Of Regular Panko To Make The Dish Suitable For A Gluten-Free Diet.

Conclusion

I Find This Baked White Fish With Panko Garlic Butter Crunch To Be The Perfect Combination Of Simplicity And Flavor. The Crispy Topping And Tender Fish Create A Meal That Feels Comforting Yet Refined. Whenever I Prepare It, I Know I Am Serving A Dish That Is Both Easy To Make And Deeply Satisfying.

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