Panko breadcrumbs – Japanese-style breadcrumbs – are a great way to mimic the crunch and flavor of fried fish but in a much lighter way. This recipe teaches a trick that’s great with nearly any fish, but especially World Port Seafood favorites mahi mahi, Icelandic cod, swordfish, or salmon. In this lemon panko crusted fish recipe, the breadcrumbs are mixed with lemon zest to brighten the flavor of the fish which truly shines. Just monitor your baking time, and you should be all set. You won’t believe how little time it will take you to create this meal, and you won’t believe how incredible it tastes.
Lemon Panko Crusted Fish
- Non-stick olive oil cooking spray
- 1/2 cup plain Panko crumbs
- 1/2 tsp. lemon zest
- 1/4 tsp. salt
- Salt and pepper to taste
- 1 large egg beaten
- 2 World Port Seafood White Fish Fillets (Cod or Mahi Mahi are great)
- Fresh parsley and lemon wedges/slices for garnish
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Liberally spray the parchment paper with non-stick spray.
- In a medium sized bowl, whisk together Panko crumbs, lemon zest and 1/4 tsp of salt then set aside.
- Next season both sides of the fish fillets with salt and pepper to taste.
- Dip the tops of the fillets in beaten egg then roll in Panko crumbs allowing to adhere. Place the fillets Panko side up on the baking sheet.
- Bake for 14-16 minutes until baked through but don’t over cook the fish.
- Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.