Tender fish fillets or loins are topped with a delicious, herby crust to make a simple dinner that is sure to be a hit with the whole family! Of all the ways to prepare a simple fish fillets or loins, this Panko Crusted Fish is by far a favourite of ours!
This recipe is made with Basa fish loins but you can easily substitute your favourite fish.
To all my fish-loving friends, this super easy weeknight meal feels fancy enough for weekends and special occasions too, so I’m going to go ahead and say its an any night meal. Seriously, go ahead and serve this up at your next dinner party and just sit back and let the compliments roll in.
The recipe takes less than 30 minutes to make, which is perfect for me and it uses ingredients I always have on hand. I often use frozen fish (thawed, of course) and so making this for dinner is something we can do anytime, whether or not we have made it out to the grocery store.
What fish can you use?
A great thing about this panko crusted fish recipe is that you can easily use your favourite fish for it. I made this with basa loins today but this works with pretty much any other fish you like.
I have tried this with:
I have written the recipe for 4 fish portions which could be fillets or loins but you can double it for a crowd or even use a much larger piece of fish.
Tips for making Panko Crusted Fish
This recipe is super easy to make and can be mastered by novice cooks, so I am confident you will achieve a delicious meal! That said, there are a few things to keep in mind for the best results.
- Be sure to pat your fish dry before seasoning and topping it. This will help ensure the mayo-mustard mixture stays in place and doesn’t slide off.
- Season the fish and the panko breading. I find this results in the tastiest fish since most fish can be very bland and definitely needs seasoning.
- Use a meat thermometer to ensure it is cooked. Because fish fillets and loins can vary in size and thickness, your best bet is to check the temperature to ensure it is cooked. I check on it at about 15 minutes and then add more time only if needed. Be careful not to overcook your fish though as it will dry out.
- If you do not eat mayonnaise, you can use just mustard. If you are doing this though, opt for a milder tasting mustard so it is not overpowering.
Can you prepare Panko Crusted Fish in advance?
Fish is definitely at its best and most moist when it is freshly cooked, but if you are serving this up at a dinner party or just want to prep dinner in advance for a busy weeknight, you can definitely prepare the fish the day before. I would put off cooking it until you are ready to serve your guests or family, but you can assemble the fish beforehand so it is ready to pop in the oven.
To do this:
- Follow the recipe below to season and top the fish portions.
- Place the topped portions in a baking dish and then cover the dish with plastic food wrap (try to choose a dish that is deep enough so that when you cover it, the wrap doesn’t touch the topping).
- When you are ready to enjoy, preheat the oven, transfer the fish to a baking sheet and cook!
Storing and reheating leftovers
Leftovers can be stored in an airtight container in the fridge for a few days. To reheat them, place them in the oven until warmed through. You can also use a microwave but I find the oven gets the topping to crisp up again while you risk a soggier topping in the microwave.
I hope you enjoy this recipe!
You may also like:
Beer Battered Fish
Basa Fish Fillet with Lemon Brown Butter Sauce
If you try this recipe and enjoy it as much as we do, please leave a rating and comment below! Thanks!
Panko Crusted Fish
- 4 fish fillets or fish loins
- 1 cup panko bread crumbs
- 1/4 cup olive oil
- 1/4 cup butter melted
- 1 tablespoon dried dill
- salt and pepper, to taste
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard or honey mustard
- Preheat oven to 400F and line a baking sheet with parchment paper or foil.
- In a small bowl, mix the panko bread crumbs, olive oil, melted butter, dried dill and salt and pepper.
- In a separate bowl mix the mayonnaise and mustard together.
- Pat the fish dry and season on both sides with salt and pepper. Spread the mayonnaise mixture on top of the fish and then evenly spread the panko mixture on top. The mayonnaise mixture will help it stick but you can also gently pat it down.
- Transfer the fish to the baking sheet and cook for 15-18 minutes or until the fish is cooked through. [Note: the time required will vary depending on the thickness and size of your fish portions so use a meat thermometer to ensure it is cooked. Serve.