Baked White Fish With Panko Garlic Butter Crunch
Baked White Fish with Panko Garlic Butter Crunch is a crispy, golden oven baked seafood dinner packed with garlic butter flavor and a crunchy Parmesan topping. This easy weeknight recipe is light, flaky, and ready in no time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
Instructions
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a skillet, melt butter over medium heat.
Add minced garlic and sauté for about 1 minute, until fragrant (do not brown).
Remove from heat and stir in panko breadcrumbs, Parmesan cheese, chopped parsley, and lemon juice.
Season the mixture with salt and pepper to taste.
Pat the fish fillets dry and arrange them on the prepared baking sheet.
Evenly spoon the panko mixture over each fillet, pressing gently so it adheres.
Lightly drizzle olive oil over the top to enhance crispiness.
Bake for 12–15 minutes, or until the fish flakes easily with a fork and the topping is golden brown and crispy.
Serve immediately with lemon wedges and your favorite side dishes.
Notes
For extra crunch, broil for the last 1–2 minutes (watch carefully).
Thicker fillets may need a few extra minutes of baking time.
Substitute cod or pollock if preferred.
Pair with roasted vegetables, rice, or a fresh green salad.
