Categories: Fish
Ingredients
- 1 pound white fish fillets
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1 egg, lightly whisked add it to a shallow dish
- 1 cup Panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- lemon wedges garnish (optional)
- parsley leaves garnish (optional)
Directions
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Preheat oven to 400F.
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Dry fish fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the fish in a vacuumed sealed bag with cold water).
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Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the fish fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
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To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
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Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
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Dredge seasoned fillets into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
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Place the breaded fish onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
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Bake for 10 minutes, or until internal temperature of the fish reaches 145F.
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Optional: Garnish with parsley and a squeeze of lemon with side of tartar sauce.