Panko & Herb Crusted Fish Recipe

Pat the fish fillets dry with paper towels. Place them in a shallow dish or on a tray.

In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, minced garlic (or grated), 1 tsp salt and 1 tsp black pepper. Pour or brush the marinade over both sides of the fillets and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) to lightly flavor and help the crust adhere.

Preheat oven to 425°F (220°C). If you plan to broil at the end for extra color, place a rack in the upper third of the oven.

In a medium bowl combine the panko breadcrumbs, chopped parsley, dill, chives, lemon zest, grated Parmesan (if using), 1/2 tsp salt, 1/2 tsp black pepper and smoked paprika. Mix until well distributed.

If your panko is soft, toast it lightly in a dry skillet over medium heat for 3–4 minutes, stirring, until just golden. Allow to cool before mixing with herbs. Toasting will add crunch and nutty flavor but is optional.

In a shallow bowl, whisk the egg with 2 tablespoons milk or buttermilk until combined.

Working with one fillet at a time: brush or lightly dip the top side of the marinated fillet into the egg wash (do not soak). Press the egg-washed side into the panko-herb mixture, pressing gently but firmly so the crumbs adhere and form an even crust. Repeat for all fillets. Reserve any extra crumbs.

Place crusted fillets on a baking sheet lined with parchment or a lightly oiled ovenproof skillet, crusted side up. Drizzle the melted butter evenly over the crusts (or brush lightly with oil).

Bake at 425°F (220°C) for 10–14 minutes depending on thickness (fillets about 1-inch thick will take ~12 minutes). The fish is done when opaque through the center and flakes easily with a fork; internal temperature should reach 135–145°F (57–63°C) depending on desired doneness.

If the crust has not browned to your liking, switch the oven to broil and broil 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 2 minutes. Serve each fillet with a lemon wedge. Spoon reserved crumbs over the top if you like extra texture.