Baked Parmesan Panko Crusted Fish
Prep time
Cook time
Total time
Baked Parmesan Panko Crusted Fish is delicate and delicious. Substitute your standard mayonnaise with Bolthouse Farms MAIO Garlic flavor. Add a bun to make it a slider.
Recipe type: Entree
Cuisine: American
Serves: 4
  • Olive oil spray
  • ¾ cup Japanese panko breadcrumbs
  • ¾ cup Parmesan cheese shredded
  • 4 Tablespoons Bolthouse Farms MAIO Garlic flavor
  • 3 green onions, finely chopped
  • 3 Tablespoons fresh flat-leaf parsley, finely chopped (save 1 Tablespoon for garnish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sriracha
  • 2 Tablespoons freshly squeezed lemon juice
  • 4 white fish fillets (about 4 ounces each) *I used Cod for this recipe
  • Salt & Pepper to taste
  • Lemon wedges (optional)
  • 8 Hawaiian Rolls (optional for sliders)
  1. Preheat oven to 425° Bake. Spray a glass cooking sheet with olive oil spray. In a medium bowl, mix the panko, parmesan, MAIO garlic flavor, green onions, 2 Tablespoons of the parsley, Worcestershire sauce, sriracha, lemon juice, and salt and pepper.
  2. Pat the fish fillets with a paper towel to completely dry them and get extra moisture out. Spread 1 heaping Tablespoon of the mix on both sides of the fish (this way you have 2 Tablespoons total for each fish). Place the fish in the oven and bake for 10 minutes.
  3. Remove. Place under a broiler for 3 more minutes to brown the top of the panko mixture. Remove from the oven. If the fish is flaky, it is ready to be served.
  4. Garnish with the extra parsley and serve with lemon wedges.
  5. To make it a slider, cut each fillet in 2 and put the fish into a mini Hawaiian roll.
  6. Each person gets 2 sliders.
Nutrition Information
Serving size: 4 ounces of fish or 2 sliders (Nutrient analysis only includes fish, not rolls) Calories: 278 Fat: 8 Saturated fat: 4.1 Carbohydrates: 19.1 Sugar: 2.7 Fiber: 1.3 Protein: 30.9 Cholesterol: 59.1
Recipe by Sarah Koszyk at