Welcome to a delightful culinary experience with this mayonnaise panko-crusted fish recipe! This dish combines the delicate flavors of tender, flaky fish with the satisfying crunch of a golden panko crust, elevated by a rich and creamy mayonnaise coating.
Perfect for both weeknight dinners and special occasions, this recipe is a crowd-pleaser that balances simplicity with gourmet appeal. The mayonnaise adds a luxurious texture and helps keep the fish moist and flavorful as it bakes.
It is a perfect binding agent for the panko crumbs, ensuring an even, crispy crust that contrasts beautifully with the tender fish. The panko, a Japanese breadcrumb known for its light, airy texture, creates an unparalleled satisfying and elegant crunch.
This recipe is not just versatile; it’s adaptable to your personal taste and dietary preferences. You can use a variety of fish, such as cod, tilapia, or salmon, making it a dish you can truly make your own.
With just a handful of ingredients and minimal preparation time, you can create a dish that is as easy to make as it is impressive to serve. Whether you’re a seasoned cook or a kitchen novice, this mayonnaise panko-crusted fish will become a favorite in your culinary repertoire, giving you a sense of control.
Mayonnaise Baked Fish Recipe
Ingredients
- ¾ pound fish fillets I suggest halibut or Chilean sea bass
- 1 tablespoon olive oil or melted butter
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- pinch salt and freshly ground black pepper
- ¼ teaspoon dried dill
- ¼ teaspoon Old Bay seasoning
- 1 tablespoon Parmesan cheese grated
- 2 tablespoons panko Japanese bread crumbs
Instructions
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Preheat the oven to 400°F.
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Spray a baking dish with non-stick cooking spray.
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Lightly brush the fish with the olive oil or melted butter.
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Mix together the rest of the ingredients, except the panko, to make a paste. Spread half on each fillet. Press half of the panko on evenly on top of each fillet.
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Bake for about 10 minutes, just until fish is opaque.
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Turn on the broiler and finish for 2 minutes, until panko is golden brown and mayonnaise has puffed a little.
Notes
Squeeze a little lemon over and bake at 400°F, until opaque and just beginning to flake.
Great Side Dishes for This Recipe
| Side Dish | Description | Wine Pairing |
|---|---|---|
| Lemon Herb Rice | Fluffy rice flavored with fresh herbs and lemon zest | Sauvignon Blanc, Vermentino |
| Garlic Roasted Asparagus | Tender asparagus spears roasted with olive oil and garlic | Pinot Grigio, Chardonnay |
| Creamy Dill Potato Salad | New potatoes tossed in a creamy dill dressing | Riesling, Grüner Veltliner |
| Steamed Green Beans with Almonds | Crisp-tender green beans with toasted almonds | Sauvignon Blanc, Albariño |
| Simple Buttered Noodles | Egg noodles tossed with butter, parsley, and a touch of lemon | Pinot Gris, Chenin Blanc |
| Cucumber and Tomato Salad | Refreshing salad of cucumbers, tomatoes, and red onions with a light vinaigrette | Rosé, Vermentino |
| Sautéed Spinach with Garlic | Spinach sautéed with olive oil and garlic | Chardonnay, Pinot Blanc |
| Lemon Roasted Potatoes | Crispy roasted potatoes with lemon and oregano | Assyrtiko, Vermentino |
| Herbed Quinoa | Light and nutty quinoa with fresh herbs | Sauvignon Blanc, Grüner Veltliner |
| Grilled Zucchini | Slices of zucchini grilled with olive oil and herbs | Vermentino, Pinot Grigio |
| Fennel and Orange Salad | Crisp shaved fennel with juicy orange segments and light vinaigrette | Vermentino, Albariño |
| Baby Arugula Salad with Lemon Vinaigrette | Peppery arugula tossed with lemon vinaigrette | Sauvignon Blanc, Sparkling Wine |
| Buttered Baby Carrots | Glazed baby carrots with butter and a pinch of sugar | Viognier, Chardonnay |
Panko Bread Crumbs
Panko bread crumbs are a staple in Japanese cuisine, renowned for their light, airy texture and exceptional crunch. Unlike traditional bread crumbs, panko is made from crustless white bread, which is processed into large flakes and then dried. This unique method gives panko its distinctive, flaky consistency, making it ideal for creating a crisp coating on fried and baked foods.
Panko’s versatility extends beyond Japanese dishes like tonkatsu and tempura. It is increasingly popular in Western cooking, which adds a delicate crunch to various dishes, including casseroles, baked vegetables, and seafood. The larger, coarser texture of panko allows it to absorb less oil than regular bread crumbs, resulting in a lighter, less greasy final product.
Whether used as a topping or a breading, panko enhances the texture of any dish, making it a favorite among chefs and home cooks alike for its ability to deliver a superior, crunchy finish.
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