White Fish with Creamy, Cheesy, Panko Crust

White Fish with Creamy, Cheesy, Panko Crust

This may be one of the easiest recipes that I post! ANY white fish (like Cod, Halibut, Sole or Talapia) will do (just watch your cooking time based on the thickness of the fish you choose!). White fish is best as this often needs the most flavour boost. Salmon or Tuna can often hold their own but it’s not to say that you couldn’t use these types of fish as well.  After choosing the fish of your choice all you need is 3 ingredients. Too easy…but oh so yummy!

INGREDIENTS:

-        ANY white fish of your choosing of ANY amount (I’m using Halibut)

-        Mayonnaise (enough to cover fish with an approx. 1/8” spread)

-        Parmesan cheese (as desired)

-        Panko (Japanese Bread Crumbs) as needed (regular bread crumbs are ok too)

METHOD:

-        Pre-heat oven to 375degrees

-        Place fish on a baking rack (if possible) on top of a suitably sized pan that is slightly larger to catch any water/fat drippings if you are using a thick white fish with skin like Halibut. If you don’t have a baking rack or are using a thin white fish with no skin laying the fish on the baking pan directly is best.

-        Using a spoon, spread a thin even layer of mayonnaise on top of the fish approx. 1/8” thick

-        Sprinkle grated Parmesan Cheese on top of Mayonnaise

-        Sprinkle Panko (or regular bread crumbs) on top of Parmesan

-        Place in middle of preheated oven for approx. 10-20min (for thick fish). 5-7min (for thin fish)

-        Cook until firm – if crust is not brown turn off oven and turn on broiler for a few minutes while watching closely to ensure it doesn’t burn.

-        Serve with fresh parsley as garnish

-        Rice or a great salad make a great side dish!

*NOTES:

- How do you know your fish is cooked? Remove from oven and give it a slight squeeze with a pair of tongs. Similar to a steak, if the fish is bouncy/soft it is NOT cooked. You’re looking for firm(ish) (this is fish after all, let’s be gentle!). If using a thick fish, you’ll also be able to tell if you look at the side of the fish. Fish will become more opaque the more it cooks.

 

*BONUS TIP

- If you are cooking a thicker fish with skin - by using the baking rack the skin will stick to it, making it easy to use a spatula to remove the fish neatly while leaving the skin behind making it easier to eat and serve so you don’t have to remove the skin prior.