Panko Fish – Light and delicious panko-crusted white fish flavored with bright lemon zest. This is the perfect dish for weeknights and one of the best healthy fish recipes around!
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This is such a great and easy weeknight dinner to make that’s also great for entertaining. The best thing about this Lemon Panko Crusted Fish is it comes together in a flash and has so much flavor.
Ingredients
- Panko Crumbs: These Japanese-style breadcrumbs are the real MVPs, giving that crunch factor that’ll make your taste buds do a happy dance.
- Lemon Zest: Like sunshine in a dish, this citrusy sprinkle is all about brightening up your bites with a tangy twist.
- Salt & Pepper: The dynamic duo that brings the flavor game to life—because no fish should swim solo in bland waters.
- Beaten Egg: The glue that binds the crispy coat to the fish, making sure every crumb sticks like it’s supposed to.
- Fish Fillets: Whether you’re a cod crusader, Mahi Mahi maven, or a salmon savant, get those fillets from The Ocean Bounty for the freshest flavor wave.
How to make Panko Fish
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Liberally spray the parchment paper with non-stick spray.
- In a medium sized bowl, whisk together Panko crumbs, lemon zest and ¼ tsp of salt then set aside.
- Next season both sides of the fish fillets with salt and pepper to taste. Dip the tops of the fillets in beaten egg then roll in Panko crumbs allowing to adhere.
- Place the fillets Panko side up on the baking sheet. Bake for 14-16 minutes until baked through but don’t over cook the fish.
- Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.
How to Store and Reheat Panko Fish
To store your lemon panko fish, place the cooled fillets in an airtight container and refrigerate for up to two days. For reheating, preheat your oven to 375 degrees Fahrenheit. Place the fish on a wire rack over a baking sheet to keep it crispy, and heat for about 10 to 15 minutes or until it’s heated through. Avoid the microwave as it can make the panko coating soggy.
How to Serve
- Southern Sides: These greens and green beans are a classic that complements the fish perfectly.
- Cream Cheese Mashed Potatoes: Go for gold with potatoes whipped into creamy, dreamy perfection. A little butter, a little cream cheese, and a whole lotta love make these a cuddly cushion for that crispy fish.
- Vinegar Coleslaw: Add some tang and crunch with a side of slaw. The recipe on Grandbaby Cakes tosses in a bit of zest and juice for that coleslaw with a twist, honey!
- Creamed Corn: Bring the comfort of this corn dish to your table.
- Hush Puppies: Keep it southern and oh-so-savory with little golden nuggets of joy that will make you want to holler with happiness.
Favorite Fish Recipes to Try
If you like this Lemon Panko Crusted Fish, you will love some of my other healthy fish recipes
including:
Lemon Panko Crusted Fish
Light and delicious panko crusted white fish flavored with bright lemon zest. This is the perfect dish for weeknights and one of the best healthy fish recipes around!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Ingredients
- Non-stick cooking spray
- 1 lb cod fillets or mahi mahi
- 1/2 teaspoon kosher salt plus more to taste, divided
- black pepper to taste
- 1 cup Panko crumbs plain
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- ½ teaspoon lemon zest
- 1/2 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 2 large eggs
- Fresh parsley and lemon wedges/slices for garnish
Instructions
- Preheat oven to 400° and cover baking sheet with parchment paper and spray liberally with non-stick cooking spray.
- Dry cod fillets with paper towels then season with salt and pepper to taste on both sides of fish. Set aside.
- In a shallow bowl, whisk together Panko crumbs, smoked paprika, lemon pepper, lemon zest, 1/2 teaspoon of kosher salt and cayenne until combined.
- Add flour to a separate bowl.
- Then whisk together eggs in another separate bowl. You should have 3 separate bowls total.
- To assemble, dip fish in flour to coat both sides then dip into eggs coating both sides then finally into Panko mixture then place on sprayed baking sheet.
- Once done coating all fish, liberally spray tops of fish with additional cooking spray. Bake 15-18 minutes or until fish just begins to flake easily with a fork.
- Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.
Notes
To store your lemon panko fish, place the cooled fillets in an airtight container and refrigerate for up to two days. For reheating, preheat your oven to 375 degrees Fahrenheit. Place the fish on a wire rack over a baking sheet to keep it crispy, and heat for about 10 to 15 minutes or until it’s heated through. Avoid the microwave as it can make the panko coating soggy.
Nutrition
Calories: 301kcal | Carbohydrates: 36g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 494mg | Potassium: 585mg | Fiber: 2g | Sugar: 1g | Vitamin A: 517IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg
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the recipe had no flavor and I will not make it again,
So sorry you didn’t enjoy. We will retest on our end.
Loved this dish! It was super easy to make and my husband even went back for seconds, even though I accidentally grabbed the bread crumbs instead of panko
So glad it turned out well! Bread crumbs are perfectly fine as a sub!