Parmesan Crusted Baked Fish
Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a flavor-packed crust that helps keep the fish deliciously moist while it bakes. Goes well with sautéed spinach! Tilapia, catfish, whitefish, striped bass, haddock or scrod are good choices for the fish. This recipe also works well with chicken.
- 2 tablespoons melted butter plus extra for greasing the pan
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 cup fine dry breadcrumbs
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 pounds fish fillets like tilapia haddock, or cod (fresh or thawed, if previously frozen)
Preheat the oven to 375 F. Grease an 11 1/2 x 7 1/2 x 2-inch baking dish, being sure to reach the sides and bottom of the dish.
Greased baking pan: Blend together the milk and salt in a shallow bowl.
Blend together milk and salt: Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Combine breadcrumbs, paprika, and Parmesan cheese: Dip fish fillets into milk mixture, then into crumb mixture.
Dip fish fillets into milk mixture: Arrange in the prepared baking dish. Try to give each fillet its own space without too much overlap. Drizzle melted butter over fillets.
Baked fish drizzled with butter: Bake for 25 to 30 minutes, depending on the thickness of fillets. The fish should flake easily with a fork when done.
Baked fish ready to serve: Serve the fish right away, either on a platter or straight from the hot baking dish. Enjoy.
Salmon – Using skinless salmon means more exposed flesh, so the butter will seep in better into the salmon flesh. But it’s really not a big deal if you only have skin-on salmon: Start cooking skin side UP, then flip and start basting with skin side is down.
Other fish – You can use this method of cooking for any fish suitable for pan-frying.