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Easy Parmesan Fish

FishGastro-PubBaked

Time: 15 minutes

Yield: 2 servings

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About

This is your next favorite fish dish in the making! Easy Parmesan Fish is so quick and painless to make, you'll be shocked by how big the flavors are in return! Each juicy, tender, flaky fish fillet is topped with a crunchy, golden-brown parmesan-breadcrumb coating. Better yet, it's adhered to the fish with tangy Dijon! It's breaded fish with its own sauce baked on! Easy Parmesan Fish is simple seafood that's just sensational!

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Ingredients

  • For the breadcrumb coating:
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon parsley, finely chopped
  • 1/3 cup parmesan, finely grated
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • salt, to taste
  • For the fish:
  • 2 firm white fish fillets, skinless, room temperature
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons Dijon mustard, can substitute mayonnaise
  • olive oil spray, to taste
  • 1/2 tablespoon neutral oil
  • lemon wedges, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 390 degrees F.

Step 2 -In a bowl, add the panko breadcrumbs, the parsley, the parmesan, the garlic, the olive oil, and the salt and whisk to combine.

Step 3 -Sprinkle both sides of each of the fillets with the salt and the pepper.

Step 4 -Spread the Dijon over the top of each of the fillets. Only coat 1 side of each of the fillets.

Step 5 -Press the mustard-coated side of the fish into the breadcrumb mixture, pressing down firmly so it adheres.

Step 6 -Spray the breadcrumb coating on the fish with the olive oil spray.

Step 7 -In an oven-safe skillet over high heat, add the neutral oil.

Step 8 -Once the oil is hot, place the fillets, breadcrumb-side up, in the hot skillet and immediately transfer the skillet to the oven.

Step 9 -Bake the fillets until they reach an internal temperature of 145 degrees F, about 10-12 minutes.

Step 10 -Switch the oven to broil and broil the fish until the breadcrumb topping is golden, about 2 minutes.

Step 11 -Serve immediately with the lemon wedges.

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