Parmesan-Crusted Baked Fish Recipe

Cook Time: 15 minutes

Ingredients

This recipe was originally designed to yield 2 servings. Ingredient amounts can be adjusted, but cooking steps remain the same.

• 1 lemon, divided
• 1 tablespoon olive oil, divided
• 1 clove garlic
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Catanzaro herbs
• 1 pound white fish fillets (such as cod)
• Salt and freshly ground black pepper to taste
• 1 tablespoon Dijon mustard

Directions

1. Preheat your oven to 450F (230C) and line a baking sheet with foil.
2. Cut the lemon in half, then into wedges. Squeeze the juice from two wedges into a small bowl and add 2 teaspoons of olive oil.
3. Grate the garlic clove using a microplane or fine grater, creating a paste, and mix it into the bowl.
4. Stir in panko breadcrumbs, Parmesan cheese, and Catanzaro herbs until well combined.
5. Drizzle the remaining 1 teaspoon of olive oil onto the prepared baking sheet.
6. Season both sides of the cod fillets with salt and pepper and place them on the baking sheet.
7. Brush the fillets with Dijon mustard, then evenly press the panko mixture onto the fish.
8. Bake in the preheated oven for about 15 minutes, or until the fish flakes easily with a fork.
9. Serve immediately with the remaining lemon wedges.

Cooks Note: For best results, finely grate the Parmesan with a microplane; 1/4 cup of finely grated cheese is approximately 20 grams.

Nutrition Facts (per serving)

• Calories: 710
• Total Fat: 30g (38% DV)
• Saturated Fat: 6g (29% DV)
• Cholesterol: 185mg (62% DV)
• Sodium: 831mg (36% DV)
• Total Carbohydrates: 56g (20% DV)
• Dietary Fiber: 12g (43% DV)
• Sugars: 18g
• Protein: 66g (131% DV)
• Vitamin C: 215mg (239% DV)
• Calcium: 321mg (25% DV)
• Iron: 4mg (25% DV)
• Potassium: 1645mg (35% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is based on available data. Consult a professional if following a restrictive diet.

History of the Dish

Parmesan-crusted baked fish is a modern evolution of classic European seafood traditions. While coating fish in breadcrumbs dates back centuries, the addition of Parmesan cheese reflects Italian culinary influence, where hard aged cheeses have long been used to enhance both texture and flavor. As home ovens became more common and healthier alternatives to frying grew in popularity, baked breadcrumb-and-cheese toppings gained traction in American home cooking during the late 20th century.

Regional Variations

In the United States, the dish is most often made with cod, haddock, or flounder, relying on their mild flavor to complement the rich Parmesan crust. In coastal Mediterranean regions, cooks may add fresh herbs like basil, oregano, or marjoram and sometimes incorporate local cheeses or flavored bread crumbs. Some European variations replace panko with traditional rustic bread crumbs for a denser, less airy crust, while tropical regions occasionally add citrus zest or chili for a brighter, spicier profile.

How It Differs From Similar Dishes

Unlike fully breaded and deep-fried fish, Parmesan-crusted baked fish uses a lighter, oven-baked method that produces a crisp top without heavy oil absorption. The inclusion of Parmesan cheese creates a savory, slightly nutty crust that sets it apart from standard breadcrumb coatings. Additionally, the use of Dijon mustard as a binding layer adds tang and depth, enhancing the overall flavor in a way that simple egg-wash coatings do not.

Where It Is Commonly Served

This dish is popular in casual American home kitchens, especially as a quick weeknight meal. It is also featured in bistros and contemporary seafood restaurants that favor lighter preparations. Because it pairs easily with vegetables, salads, and grains, it is a frequent offering in health-focused eateries and coastal cafs seeking approachable yet refined seafood options.

Interesting Facts

Panko crumbs, originally from Japan, are now widely used internationally for their airy, crisp texture and are key to achieving the light crust in this dish.
Parmesan cheese adds not only flavor but also browning capabilities due to its low moisture and high protein content.
The technique of using mustard as an adhesive layer is common in French cuisine and enhances both moisture retention and seasoning distribution.
This dish adapts easily to many types of fish, making it a versatile choice for regions where seafood availability varies throughout the year.

FAQ about Parmesan-Crusted Baked Fish Recipe

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