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Crispy panko crusted white fish fillet served with lemon and parsley.

Panko-crusted white fish fillet

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 6oz White fish fillets (Cod, Haddock, or Tilapia)
  • 1 ½ cups Panko breadcrumbs
  • 2 tbsp Extra virgin olive oil
  • 1 Egg beaten
  • 1 tbsp Lemon zest
  • 1 tsp Dried oregano
  • ½ tsp Garlic powder
  • Salt and pepper to taste
  • Lemon wedges and fresh parsley for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Place a wire cooling rack on a large baking sheet and spray with non-stick spray.
  2. Pat fish fillets dry on both sides with paper towels. Season lightly with salt and pepper.
  3. In a shallow bowl, combine panko, olive oil, lemon zest, oregano, and garlic powder. Mix until the crumbs are evenly coated with oil.
  4. Place the beaten egg in a second shallow bowl.
  5. Dip each fillet into the egg, then into the panko mixture, pressing firmly to adhere.
  6. Place fish on the wire rack. Bake for 12–15 minutes, or until the fish reaches an internal temperature of 145°F and the crust is golden brown.
  7. Serve immediately with a squeeze of fresh lemon.

Notes

  • Dryness is Vital: Pat the fish with paper towels until bone-dry. Any surface moisture will steam the breading, making it soggy instead of crunchy.
     
  • The Rack Hack: Always bake on a wire cooling rack set over a baking sheet. This allows heat to circulate under the fish, ensuring the bottom is just as crispy as the top.
  • Don't Overcrowd: Leave at least 2 inches between fillets on the rack to allow proper airflow and "frying" action.
  • Oil the Crumbs: Mixing the olive oil directly into the panko before breading ensures every crumb turns golden brown simultaneously.
  • Don't Flip: Unlike pan-frying, there is no need to flip the fish when using a wire rack. Flipping often causes the delicate crust to break or fall off.
  • Check for Doneness: White fish is done when it reaches an internal temperature of 145°F or when it flakes easily with a fork at the thickest part.