
The Food Channel
RECIPE: Crunchy Panko Crumb-Crusted Baked Fish
September 26, 2017
Don’t let cooking fish intimidate you! This delicious baked fish recipe with a crunchy-golden lemon pepper-seasoned crumb topping goes together extra quick and easy with defrosted fish fillets such as flounder or tilapia, and it makes a perfect weekday meal served with rice and a green vegetable.
Simply top thawed fillets with a blend of Panko bread crumbs and melted butter seasoned with lemon pepper and bake for 12 to 15 minutes. Panko breadcrumbs are coarser than traditional breadcrumbs and add a delicate crunchy texture to this recipe.
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INGREDIENTS:
- 2 (10 oz.) packages frozen flounder or tilapia fish fillets (8 fillets), thawed
- Melted butter or olive oil, as needed to coat fillets
- 1 1/4 cups panko Japanese-style panko bread crumbs
- 1 tablespoon lemon pepper
- 1 tablespoon minced fresh parsley (optional)
- 1/4 teaspoon paprika
- 1/2 cup melted butter
PREP TIME: 5 minutes | COOK TIME: 15 minutes | SERVES: 4 people
PREPARATION:
- Preheat oven to 375°F.
- Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil.
- Brush fish fillets lightly with melted butter or olive oil.
- In small bowl, combine panko, lemon pepper, minced parsley and melted butter and stir until completely blended; spoon evenly over the top side of each fillet.
- Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.
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