If you’re looking for a mouthwatering yet fuss-free dish that will impress your taste buds, then look no further than this amazing Panko Crusted Fish recipe. Picture this: tender basa or tilapia fillets, perfectly coated with a golden, crispy layer of panko breadcrumbs, infused with a delightful blend of turmeric and dried dill. And the best part? It’s baked in the oven, so you can enjoy a healthy and flavorful meal without the hassle of deep-frying. Get ready to elevate your weeknight dinner game with this easy-to-make yet seriously delicious dish that will leave everyone asking for seconds.
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Panko Crusted Fish For Dinner?
- Quick: This recipe is perfect for those busy days when you want a delicious meal without spending hours in the kitchen. It can be prepared in a short amount of time, making it a convenient option for weeknight dinners or last-minute meals.
- Budget-friendly: Panko crusted fish is an affordable choice that won’t break the bank.
- Easy to make/suitable for beginners: This recipe is beginner-friendly, making it ideal for novice cooks who want to impress with their culinary skills. The straightforward instructions and minimal preparation make it a great introduction to cooking seafood dishes.
- Relatively low-calorie: For those watching their calorie intake, this recipe offers a relatively low-calorie option without compromising on taste.
- Irresistible panko crunch on flaky, buttery fish: One of the highlights of this recipe is the irresistible combination of the crispy panko coating and the tender, flaky fish inside. The golden crust adds a delightful crunch to every bite, while the fish remains moist and buttery, creating a truly satisfying texture and flavor experience.
Ingredients and Substitutes
- basa or tilapia fillets: defrosted, if frozen. Please have a look at the section below to learn more about what fish we recommend using in this Panko Crusted Fish recipe.
- mayonnaise: full-fat or reduced-fat mayo will work in this recipe. If you are looking for an egg-free recipe, try it with vegan mayo.
- panko breadcrumbs: whilst we much prefer the texture of panko breadcrumbs, you may use ordinary dried breadcrumbs in this recipe too.
- turmeric: adds beautiful colour and flavour to the topping. You may choose to spice it up and use some paprika, or curry powder instead.
- dried dill: do not use fresh herbs, as they will burn in the oven.
- lemon juice: freshly squeezed. You may use lime juice if you wish.
- olive oil: can be replaced with avocado, rapeseed or sunflower oil.
What Fish To Use In This Recipe?
We used cheap and cheerful frozen basa fillets in this recipe. It is actually labelled as White Fish in our supermarket. It sometimes has basa, other times it has frozen tilapia fillets, and sometimes it’s Alaskan pollock. All three varieties of fish work well in this recipe, but you may also try it with cod or haddock.
Two things to keep in mind are that if you are using frozen fish, you will need to thaw it first. Secondly, consider the thickness of your fish. We like to use thin fillets that cook quickly. If you are using thick pieces of fish you will need to adjust the cooking time accordingly.
But What is Panko?
Panko breadcrumbs, if you haven’t tried them yet, are a game-changer in the culinary world. Hailing from Japan, these delightful crumbs are light, airy, and incredibly versatile. What makes them truly special is their unique texture and ability to create an irresistibly crispy coating.
Unlike regular breadcrumbs, panko crumbs are coarser and larger, which helps them retain their crunchiness when baked or fried. Their delicate, flaky nature allows them to create a golden, crunchy crust that beautifully enhances the flavours of any dish. Whether you’re coating fish, chicken, or even vegetables, panko breadcrumbs add that perfect touch of crispiness and elevate your culinary creations to a whole new level. Try panko breadcrumbs in the recipes below:
Method
Preheat the oven to 200°C Fan. Line a large baking tray with foil or baking parchment. Lightly butter or oil it so that the fish doesn’t stick to it.
If using frozen fish, thaw the fillets overnight. Then dab them with a paper towel to remove extra moisture and lay them out on a prepared baking sheet.
Divide the mayo between the fish fillets, and spread the mayo across the surface of each fillet.
In a medium bowl, mix together the panko breadcrumbs, turmeric, dried dill and some salt and black pepper.
Add the lemon juice and olive oil and mix well.
Spoon the breadcrumb mixture on the fish fillets. Then press the crumbs down with your palm/ fingers so that they stick to the mayo.
Bake the fish for 13-18 minutes (the timing depends on the thickness of your fish). The internal temperature should be 63°C (145°F) when cooked.
Tips & Tricks
This recipe is incredibly simple and can be easily mastered by beginners, guaranteeing a delightful meal! However, there are a few key points to consider for optimal results.
- Before seasoning and adding the toppings, make sure to pat your fish dry. This step is crucial, especially if you are using defrosted fish fillets. It prevents the mayo from sliding off and helps it adhere better as well as makes the fish less watery and better texture after baking.
- Both the fish and the panko breading should be seasoned generously. This step is especially important since many fish varieties can be quite bland and require seasoning to enhance their flavours.
- To ensure proper cooking, utilize a meat thermometer. Fish fillets come in various sizes and thicknesses, so it’s best to check the temperature to determine doneness. I usually check at around 12 minutes and add more time only if necessary. Your fish should be 64 C (145 F) when cooked.
Video
Storage and Reheating
To preserve leftover Panko Fish, store it in a sealed container in the refrigerator for up to 2 days.
When reheating, you have the option of using either a microwave or an oven. However, I recommend using the oven as it not only ensures the food is thoroughly warmed but also helps to restore the crispness of any toppings. The microwave, on the other hand, may result in a less desirable texture with a potentially soggy topping.
What To Serve Panko Crusted Fish With?
Panko-crusted fish pairs wonderfully with a variety of side dishes, offering a delightful and well-rounded meal. For a fresh and vibrant accompaniment, consider serving the fish with a side of Courgette Ribbons or a colourful salad tossed in a light vinaigrette (like Shirazi Salad).
Additionally, cooked green vegetables such as Tenderstem Broccoli With Garlic and Lemon, or Spring Greens With Thyme make excellent choices, providing a nutritious and colourful complement to the crispy fish. With these light and healthy options, you can create a satisfying meal that is both delicious and nourishing.
To create a heartier meal, Panko-crusted fish can be served with delicious starch-based sides. One classic option is to pair the fish with a side of fluffy and buttery mashed potatoes. The creamy texture of the potatoes complements the crispy exterior of the fish, resulting in a comforting and satisfying combination.
Another great choice is to serve the fish alongside steamed rice or Turmeric Rice.
If you’re looking for a more indulgent option, crispy Hasselback Potatoes or Muffin Tin Potatoes make fantastic companions, adding a touch of indulgence to the meal. These starchy sides perfectly complement the Panko-crusted fish, creating a filling and satisfying dining experience.
Other Quick Fish Recipes To Try
If you enjoy a quick and easy recipe for a meatless Monday, here are some great ones to try next!
Recipe Card
Panko Crusted Fish
Ingredients
- 4 basa or tilapia fillets defrosted, if frozen
- 2 tablespoon mayonnaise
- 70 g panko breadcrumbs
- ½ teaspoon turmeric
- 1 teaspoon dried dill
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 200°C Fan. Line a large baking tray with foil or baking parchment. Lightly butter or oil it so that the fish doesn't stick to it.
- If using frozen fish, thaw the fillets overnight. Then dab them with paper towel to remove extra moisture and lay them out on a prepared baking sheet.
- Divide the mayo between the fish fillets, and spread the mayo across the surface of each fillet.
- In a medium bowl, mix together the panko breadcrumbs, turmeric, dried dill and some salt and black pepper.
- Add the lemon juice and olive oil and mix well.
- Spoon the breadcrumb mixture on the fish fillets. Then press the crumbs down with your palm/ fingers so that they stick to the mayo.
- Bake the fish for 13-18 minutes (the timing depends on the thickness of your fish). The internal temperature should be 63°C (145°F) when cooked.
Video
Nutrition
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