Ingredients:

  • 4 (6 oz / 170 g) mahi mahi fillets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the 4 mahi mahi fillets completely dry with paper towels.
  3. Season both sides of the fillets with 1/2 tsp salt and 1/2 tsp black pepper, then place them on a parchment-lined baking sheet.
  4. Brush the fillets with 1 tbsp olive oil.
  5. In one small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice until velvety.
  6. In a second bowl, stir together 1/2 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tbsp chopped parsley, and 1 tsp lemon zest until the crumbs are evenly coated.
  7. Spread a thin, even layer of the mayonnaise binder over the top of each fillet using a brush or spoon.
  8. Press the seasoned Parmesan breadcrumb mixture firmly onto the binder, pressing down lightly to ensure a dense crust.
  9. Bake for 12–15 minutes until the crust is mahogany-colored and the fish flakes easily with a fork or reaches a safe internal temperature of 145°F (63°C).
  10. Optional: Toggle the broiler for the final 60 seconds for a deeper char.