Ingredients:

  • 4 Mahi Mahi Fillets (approx. 6 oz each), skinless
  • 1 Tbsp Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Black Pepper, freshly ground, to taste
  • ¾ cup Panko Breadcrumbs
  • ½ cup Freshly grated Parmesan Cheese
  • 3 Tbsp Unsalted Butter, melted
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Garlic Powder
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • ½ tsp Onion Powder (Optional)
  • 1 Tbsp Fresh Lemon Juice (for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Gently melt the unsalted butter in a small bowl. In a shallow dish, combine the Panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, onion powder (if using), and lemon zest. Mix thoroughly.
  3. Pour the melted butter over the dry mixture. Stir well until the Panko is uniformly moist and clumps slightly. This moistening step is key for a golden, crispy crust.
  4. Remove the Mahi Mahi fillets from their packaging and use paper towels to thoroughly pat them dry. Brush the tops and sides of the fillets lightly with the olive oil, then sprinkle generously with salt and pepper.
  5. Take one fillet and place the seasoned side down onto the prepared coating mixture. Scoop up the coating and press it firmly and evenly onto the top and sides of the fillet. Place the crusted fillets onto the prepared baking sheet, ensuring they are not touching.
  6. Bake for 12 to 15 minutes, or until the crust is golden brown and the internal temperature of the fish reaches 140–145°F (60–63°C).
  7. Remove the fish from the oven and let it rest on the tray for 2–3 minutes. Drizzle the fresh lemon juice over the cooked fillets just before serving.