Panko Breaded Fish Fillet
This Panko Breaded Fish Fillet has a nice buttery and crunchy texture with a little zip. This recipe makes the fish so moist, you'll love it!
Ingredients
- 1 cup Panko® breadcrumbs, divided
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp. hot paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tbsp. fresh parsley or dill, chopped tips & tricks
- 4 tbsp. butter, melted tips & tricks
- 2 large fish fillets such as red snapper, sole, or haddock
Directions
- Preheat oven to 425ºF.
- Lightly grease a baking sheet lined with foil; set aside.
- Add about ¾ cup of panko to a spice grinder and process until very fine.
- In a small bowl, combine breadcrumbs (fine & coarse), cheese, paprika, black pepper and parsley; stir in melted butter.
- Place fillets on the prepared baking sheet. Sprinkle breadcrumb mixture over the fillets and gently tap the breading down to help it stick.
- Transfer to the preheated oven and cook, uncovered, for 17 to 20 minutes or until the fish flakes easily with a fork.
Notes
Footnote: Cooking time varies with the thickness of the fillet. If the fillet is thin, start checking it at around 12 minutes to see if it's cooked.