Ingredients:

  • 1.5 lbs white fish fillets (Cod, Haddock, or Tilapia)
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups Panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 0.33 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 0.5 lemon, zested

Instructions:

  1. Preheat your oven to 425°F.
  2. Pat the 1.5 lbs white fish fillets completely dry with paper towels.
  3. Combine the 1.5 cups panko, 0.25 cup parmesan, 1 tsp smoked paprika, 1 tsp garlic powder, and 2 tbsp olive oil in a bowl.
  4. Toast the panko mixture in a skillet over medium heat for 3 minutes until it smells nutty and looks golden.
  5. Mix the 0.33 cup mayonnaise, 1 tbsp Dijon, and lemon zest in a separate small bowl.
  6. Season the fillets with 0.5 tsp salt and 0.25 tsp black pepper.
  7. Brush a thin, even layer of the mayonnaise mixture over the top and sides of each fillet.
  8. Press the toasted panko mixture firmly onto the mayonnaise coated fish until no white fish is visible.
  9. Place the fish on a wire rack set over a baking sheet.
  10. Bake for 10 minutes until the fish flakes easily with a fork and the crust is dark gold.