Hi! Four years later there is an updated version of this recipe for those of us who are Gluten Free. Click here for the Gluten Free version. Also, I no longer use the onion powder in the original recipe but substitute 1 medium finely chopped shallot. Either way, this is a great recipe worth trying again! – C
Easy Baked Fish with Lime Panko Topping.
And when I say easy, I mean EASY.
If you’re nervous about cooking fish, this recipe is for you.
Just a few simple ingredients that you might already have at home and a couple of simple steps and you can have these delicious and flaky fish fillets on your table in about 20 minutes.
Here’s what you need:
Fish Fillets*, Non-stick Cooking Spray, Mayonnaise, Lime, Parsley, Panko Bread Crumbs, Butter, Onion Powder, and Pepper.
*Any light, white fish will do. I’m using Swai but I’ve also used Tilapia in this recipe. Cod, Sole, or Red Snapper would also be good choices.
Click HERE for a Handy-Dandy Shopping List
Preheat the oven to 425 degrees.
To make the topping for the fish, squeeze 2 Tablespoons of fresh lime juice into a small bowl. That’s about the juice of 1 lime.
I’m making 2 fish fillets, but if you’re serving more people, this recipe can easily be doubled or even tripled to accommodate more fish.
Add 2 Tablespoons of Mayonnaise and 1/8 teaspoon Onion Powder to the lime juice. I’m using Light Mayo and it works just fine.
Add a little freshly cracked black pepper and whisk everything together.
Smooth and creamy sauce.
Spray a large baking dish with non-stick cooking spray and place the boneless, skinless fish fillets in the dish.
If you don’t have non-stick spray, coat the pan with a little vegetable oil or even butter to keep the fish from sticking. Don’t skip this step or you’ll be sorry.
Spoon the sauce over the top of each fish fillet.
Then sprinkle 1/2 cup of Panko* Breadcrumbs evenly divided over the 2 fish fillets.
*Panko Breadcrumbs are lighter and flakier than regular store bought dried bread crumbs. In the photo below, the panko breadcrumbs are on the right while regular breadcrumbs are on the left.
Panko Breadcrumbs are more like bread flakes. They give a light crispy topping without adding an overly breaded feeling to your dish. They’re fabulous on fish.
They’ve become so popular that they are easily found in most regular grocery stores. Look in the baking section near the regular breadcrumbs OR in the Asian foods section.
When you have a nice Panko topping on each fillet, melt 1 1/2 Tablespoons of butter and drizzle it over the top of the breadcrumbs.
Bake the fish at 425 degrees for 20 minutes until the top is golden brown.
While the fish bakes, finely chop a few sprigs of fresh parsley.
Top the warm, golden fish fillets with a little parsley and serve immediately.
Light and delicious. The lime juice gives the fish just the tiniest bit of zip.
Proof that good food doesn’t have to be hard or complicated.
Here’s the recipe:
Gluten Free Panko & Lime Baked Fish – New and Improved Updated Recipe!
Panko Breadcrumbs??? They don’t even sell decent bread around here!!!
Lol lol lol……. It is all spongy and flavorless!
And no really decent fish either is available! Very expensive and limited selection.
Unless you want to go all out and make your own dough as you do and your bread was good! But that is only one kind of bread. Where I haul from, they have several hundred kinds of bread, with flavor!!!!!!
Liz, they sell Panko breadcrumbs at our Publix. They’re great for fish. Very light. Nice texture and flavor without any heavily breaded feeling.
I’m coming back for the recipes when I have found a pen but I just wanted to say I have that same Le Creuset casserole. Maybe it can be a sign of a Derf’s kitchen?!
No need for a pen….there is a recipe tab on the top of the page that will take you to printable recipes. I love my Le Creuset pot. It was a Christmas gift and is by far the most used piece of cookware I own. Welcome to Idiot’s Kitchen. It’s a little crazy here at times but if you read Derfwad Manor, you’re used to that!
I made this tonight and it was delicious! One thing I did different was to use minced white onion instead of onion powder in the sauce. Also, I used butter to grease the baking dish instead of spray. I also used regular mayonnaise, since the words “light” and “mayonnaise” should never appear in the same sentence, much less together. :o) Absolutely scrumptious!
Hey! Visiting from Derfwad manor. You’re another professional flutist who cooks? ME TOO! YAAAY for cooking fluters!
And you seem all nice, not nasty and bi$#%y at all! I KNEW there would be another one like me. Whew. 😉
Hi Kate! You crack me up. Cooking Flutists Unite! I actually have several flute playing cooking friends. It just seems to go together….especially baking. Thanks for stopping by. Derfwads are always welcome!