RECIPE: Crunchy Panko Crumb-Crusted Baked Fish

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:

1. Preheat oven to 375°F.
2. Drain thawed fillets and pat dry; arrange on baking pan sprayed lightly with cooking oil.
3. Brush fish fillets lightly with melted butter or olive oil.
4. 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.
5. Bake uncovered for 12 to 15 minutes, or until fish flakes easily and topping is light golden brown.

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