The moment you pull a tray of Mayonnaise and Panko Crusted Baked Fish out of the oven, your kitchen transforms into a five-star restaurant. The aroma wafts through the air, teasing your taste buds with promises of crispy perfection and succulent fish. Each bite is a delightful crunch followed by tender, flaky goodness that makes you feel like a culinary genius.

This dish isn’t just for fancy dinner parties; it’s perfect for cozy family nights or impressing friends who claim they can’t cook. I still remember the first time I prepared this for my parents—let’s just say they were so impressed they requested seconds (and thirds) before I had even finished my own plate! Trust me, you’re about to embark on an adventure of flavor that will have everyone begging for your secret recipe.

Ingredients for Mayonnaise and Panko Crusted Baked Fish

Here’s what you’ll need to make this delicious dish:

• White Fish Fillets: Choose firm fillets like cod or haddock; they hold up beautifully during baking.
• Panko Breadcrumbs: These Japanese-style breadcrumbs provide that delightful crunch; regular breadcrumbs just won’t cut it!
• Mayonnaise: Use full-fat mayonnaise for creaminess; it helps keep the fish moist while adding flavor.
• Garlic Powder: This adds a hint of aromatic goodness that elevates the dish instantly.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavors and balances the richness of the mayonnaise.
• Salt and Pepper: Essential seasonings to enhance the overall flavor profile of your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

this recipe

How to Make Mayonnaise and Panko Crusted Baked Fish

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Begin by preheating your oven to 400°F (200°C). While that’s heating up, grab a baking dish and spray it with nonstick cooking spray to ensure nothing sticks—because nobody likes fish-flavored glue!

Step 2: Prepare Your Fish

Rinse your white fish fillets under cold water and pat them dry with paper towels. Season them generously with salt and pepper on both sides. Think of this as giving your fish a spa day—it deserves to be pampered!

Step 3: Make the Mayonnaise Mixture

In a bowl, combine about half a cup of mayonnaise with a tablespoon of lemon juice and a teaspoon of garlic powder. Mix until smooth; it should look like something you want to dive into headfirst!

Step 4: Coat the Fish

Spread a generous layer of your mayonnaise mixture on top of each fish fillet. Don’t be shy—this is where all the flavor comes from! Next, sprinkle panko breadcrumbs over each coated fillet until they’re fully covered in that crunchy goodness.

Step 5: Bake

Place your panko-crusted fillets in the oven and let them bake for about 15-20 minutes or until the fish flakes easily with a fork and the topping turns golden brown. You might want to set a timer because you’ll be tempted to peek every minute!

Step 6: Serve It Up

Once done, take them out (carefully—you don’t want to burn your hands), transfer them onto plates, and serve hot. A squeeze of fresh lemon on top will take it to another level!

Now sit back, enjoy that satisfying crunch as you bite into your perfectly baked fish, and relish in compliments from everyone around you!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the fish. Coat the fillets in mayonnaise for moisture, then dredge them in panko breadcrumbs. Bake until golden brown, ensuring a crispy finish without any frying hassle.

Add Your Touch

Feel free to experiment with herbs like dill or parsley, or swap the fish for chicken fillets. You can also spice things up with paprika or garlic powder to add a kick of flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop them back into the oven at 350°F until warmed through, maintaining that glorious crunch.

The first time I made this dish, my friends thought I had turned into a gourmet chef overnight. Their compliments made my heart swell almost as much as my ego!

FAQs:

What is the best type of fish for Mayonnaise and Panko Crusted Baked Fish?

When making Mayonnaise and Panko Crusted Baked Fish, choose a firm white fish such as cod, tilapia, or haddock. These varieties hold their shape well during baking and absorb flavors beautifully. Opting for fresh or frozen fish will work fine, but ensure it’s properly thawed before cooking. The mild flavor of these fishes complements the creamy mayonnaise and crunchy panko coating perfectly, making for a delightful dish.

Can I make this dish gluten-free?

Yes, you can easily make Mayonnaise and Panko Crusted Baked Fish gluten-free. Simply substitute regular panko breadcrumbs with gluten-free panko options available in stores. Additionally, ensure that your mayonnaise is gluten-free, which most brands are. By using these alternatives, you can enjoy this delicious recipe without worrying about gluten sensitivities.

How do I store leftovers from Mayonnaise and Panko Crusted Baked Fish?

To preserve the freshness of your Mayonnaise and Panko Crusted Baked Fish leftovers, let them cool completely before storing. Place the fish in an airtight container and keep it in the refrigerator for up to three days. When you’re ready to enjoy the leftovers, you can reheat them in the oven to retain their crunchiness. Avoid microwaving if possible, as it may make the coating soggy.

What side dishes pair well with Mayonnaise and Panko Crusted Baked Fish?

Mayonnaise and Panko Crusted Baked Fish pairs wonderfully with several side dishes. Consider serving it alongside a fresh green salad for a light meal or roasted vegetables for a hearty option. You could also whip up some garlic mashed potatoes or quinoa salad to complement the flavors of the fish. These sides enhance the dining experience while keeping your meal balanced.

Conclusion for Mayonnaise and Panko Crusted Baked Fish:

In summary, Mayonnaise and Panko Crusted Baked Fish is an easy yet delicious dish that combines creamy mayonnaise with crunchy panko breadcrumbs. By selecting firm white fish like cod or tilapia, you create a satisfying texture that everyone will love. This recipe is versatile enough to accommodate dietary needs by swapping ingredients easily. Enjoy this delightful meal with simple side dishes for a complete dining experience!

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Mayonnaise and Panko Crusted Baked Fish

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• Author: Sofia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience restaurant-quality dining at home with Mayonnaise and Panko Crusted Baked Fish. This simple yet flavorful dish features tender, flaky white fish coated in a creamy mayonnaise blend and topped with crispy panko breadcrumbs. Perfect for busy weeknights or impressing guests, each bite delivers a satisfying crunch and delicious taste that will have everyone asking for the recipe.

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Ingredients

Scale 1x2x3x

• 4 white fish fillets (such as cod or haddock)
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
2. Rinse the fish fillets under cold water, pat dry, and season both sides with salt and pepper.
3. In a bowl, mix mayonnaise, lemon juice, and garlic powder until smooth.
4. Spread the mayonnaise mixture generously over each fish fillet, then coat with panko breadcrumbs.
5. Place the coated fillets in the prepared baking dish and bake for 15-20 minutes until golden brown and fish flakes easily with a fork.
6. Serve hot with a squeeze of fresh lemon juice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 fillet (150g)
• Calories: 330
• Sugar: 1g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 70mg

Keywords: - For added flavor, incorporate fresh herbs like dill or parsley into the mayonnaise mixture. - Swap fish for chicken fillets for a different variation of this recipe. - To keep leftovers crunchy, reheat in the oven rather than the microwave.