Parmesan-Crusted Baked Fish Recipe

Any white fish tastes great in this Parmesan-crusted baked fish. Dinner is fast when oven-baked at high temperature with lemony herbed panko and Parmesan. 


– 1 lemon, divided – 1 tablespoon olive oil, divided – 1 clove garlic – 1/4 cup panko breadcrumb – 1/4 cup grated Parmesan cheese – 1 1/2 teaspoons Catanzaro herb – 1 pound white fish fillets (I used cod) – salt and freshly ground black pepper to taste – 1 tablespoon Dijon mustard



Heat the oven to 450°F (230°C). Wrap a baking sheet in foil. Cut lemon in half and wedges. 

Wavy Line


Juice two lemon wedges into a small bowl. Two teaspoons olive oil. Garlic clove into paste with a microphone grater; add to bowl. Add panko, Parmesan, and Catanzaro herbs. 

Wavy Line


Apply remaining 1 teaspoon oil to baking sheet. Salt and pepper both sides of cod; place on baking sheet. Apply Dijon mustard to cod and press panko mixture evenly. 

Wavy Line


Bake for 15 minutes in the preheated oven until fish flakes easily with a fork. Serve with remaining lemon wedges. 

Wavy Line

also see

also see

Mediterranean Baked Cod with Lemon Recipe