• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Big Delicious Life
  • Home
  • About
  • Recipes
  • Videos
  • Shop
  • Lifestyle
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Videos
  • Shop
  • Lifestyle
  • Contact
×

Panko-Crusted Whitefish (Oven-Baked)

Published: Jun 6, 2021 · Modified: Apr 25, 2022 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 13 Comments

  • Facebook23
  • Print
Jump to Recipe Print Recipe
Panko crusted whitefish filets with parsley and lemon wedges

Panko-crusted Whitefish is a 20-minute dinner recipe great for weeknights! All you need is Whitefish filets and a few simple ingredients.

Overhead image of a platter of baked Panko-crusted white fish with parsley and lemon on a striped tablecloth.

This post was first published in September 2020. It has been updated most recently as of June 2021 with new process shots and updated images.

I was born and raised in the Midwest near the Great Lakes where we are serious about Whitefish. This recipe works well with any light, flaky white fish, but I love it when I can get my hands on some Great Lakes Whitefish.

The Great Lakes region is one of the most meticulously managed fisheries in the world! There are only a handful of small, family operations for commercial fishing in the area. All of the product is cleaned, packaged, and sold from their retail counters or at local markets. Whitefish is generally consumed in the region where it is caught, making it a sustainable seafood choice with less impact on the environment. Seafood Watch is a great resource to check and see if your fish selection is sustainable. They also have an app you can use to determine the best substitutions for your needs.

Panko-crusted Whitefish is my favorite go-to recipe when I’m craving the crunch of fried fish but want to keep it lighter and healthier. It gets the job done for that fried-fish-fix with just a little bit of butter and a few tablespoons of crunchy Panko breadcrumbs. Also, it’s ready in 20 minutes with practically no mess! Can’t beat that.

*This post contains affiliate links — please see my disclosure for details*

Jump to:
  • Ingredients
  • Method
  • Substitutions
  • Tips & Notes
  • Panko-Crusted Whitefish (Oven-Baked)
45º image of a portion of baked Panko-crusted whitefish on a platter with lemon wedges and fresh parsley.

Ingredients

  • Lake Whitefish: Whitefish is different than white fish, a general all-encompassing term for mild-flavored, quick-cooking, flaky, fish with white flesh. Lake Whitefish are freshwater fish from the trout/salmon family. Most commonly found in the Great Lakes, they also live in small inland lakes throughout Michigan.
  • Panko Breadcrumbs: Panko is a coarse, crumbly, Japanese breadcrumb and can be found in most grocery stores.
  • Dried Herbs & Spices: I’ve used a mix of dried parsley, garlic powder, onion powder, and cayenne pepper but feel free to play with whatever is in your pantry!
  • Pink Himalayan Salt: I use Himalayan salt in all of my recipes. You can use any salt you like or have on hand.
  • Butter: The butter is mixed into the breadcrumbs with a fork. Use room temperature or softened butter.
  • Lemon: I serve baked Whitefish with fresh lemon for extra zing but it is totally optional.
Ingredients to make this recipe.

Method

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Pat the Whitefish filets dry with paper towels then lay them, skin side down, on the prepared foil-lined sheet.

In a small bowl, mix together the Panko breadcrumbs, herbs, and salt.

A small bowl with breadcrumbs and spices being mixed with a fork.

Add the butter to the breadcrumbs. Use a fork to mix and mash the butter into the crumbs until no visible butter remains. 

  • Panko breadcrumbs and spices mixed in a bowl with a chunk of butter on top and a fork about to mix the butter in.
  • Mixed breadcrumb topping for fish.
Four raw fish filets on a foil-lined baking sheet next to a bowl of mixed breadcrumbs and spices.

Lightly press the Panko-butter topping evenly on top of the four Whitefish filets.

Two portions of raw fish with breadcrumb topping on a foil-lined sheet.

Bake the fish for 14 to 16 minutes, or, until the Panko topping is light brown and the fish flakes easily with a fork. Serve hot with lemon wedges on the side.

A platter of baked Panko-crusted whitefish on a striped tablecloth.

Substitutions

If you can’t get freshwater Whitefish, use any kind of white fish you like. Cod, haddock, flounder, snapper, and catfish are all great options.

Make this recipe gluten-free by substituting gluten-free Panko crumbs.

If you don’t have dried parsley, simple omit it from the recipe. A sprinkle of finely chopped fresh parsley after cooking is a great substitution.

To make this recipe dairy-free swap in a good quality plant-based butter. I haven’t tested it but I don’t think coconut oil will work as well.

Tips & Notes

You can use fresh or frozen Whitefish for this recipe. If using frozen fish it is best to thaw it by defrosting it in the fridge overnight, or if you’re pressed for time, tightly seal the filets in a zip top bag and place in a bowl of cold water to thaw before making the recipe.

The Lake Whitefish I buy usually comes with the skin left on. I haven’t tested this recipe with skinless filets, however, I think they will work fine.

If using pre-seasoned Panko breadcrumbs, simply reduce or omit the herbs and spices called for in the ingredients.

Close up of two portions of baked Panko-crusted white fish on a white platter topped with lemon wedges and parsley leaves.

Serve These Recipes On The Side Of Panko-Crusted Whitefish

Crispy Smashed Fingerling Potatoes

Simple Roasted Broccolini

Crispy Goat Cheese Salad

Lemon Garlic Sautéed Asparagus

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @bigdeliciouslife so that I can see your snaps. For more Big Delicious Life, follow along on Instagram, Pinterest, and Facebook, or subscribe to my YouTube channel!

Overhead image of a platter of baked Panko-crusted white fish with parsley and lemon on a striped tablecloth.

Panko-Crusted Whitefish (Oven-Baked)

Jessica
Panko-crusted Whitefish is a 20-minute dinner recipe great for weeknights! All you need is Whitefish filets and a few simple ingredients.
4.89 from 17 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Mains
Cuisine American
Servings 4 servings
Calories 462 kcal

Ingredients
  

  • 4 6- oz Whitefish filets skin on
  • ½ cup plain Panko breadcrumbs
  • ¾ tsp dried parsley
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper optional
  • 2 tbsp butter softened
  • 1 lemon sliced into wedges (for serving)

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  • Pat the Whitefish filets dry with paper towels then lay them, skin side down, on the prepared foil-lined sheet.
  • In a small bowl, mix together the Panko breadcrumbs, herbs, and salt. Use a fork to mix and mash the butter into the crumbs until no visible butter remains. 
  • Lightly press the Panko-butter topping evenly on top of the four Whitefish filets. Place the baking sheet in the oven and bake the fish for 14 to 16 minutes, or until the Panko topping is lightly browned and the fish flakes easily with a fork. Serve hot with lemon wedges on the side.

Notes

Substitutions

If you can’t get freshwater Whitefish, use any kind of white fish you like. Cod, haddock, flounder, snapper, and catfish are all great options.
Make this recipe gluten-free by substituting gluten-free Panko crumbs.
If you don’t have dried parsley, simple omit it from the recipe. A sprinkle of finely chopped fresh parsley after cooking is a great substitution.
To make this recipe dairy-free swap in a good quality plant-based butter. I haven’t tested it but I don’t think coconut oil will work as well.

Tips & Notes

You can use fresh or frozen Whitefish for this recipe. If using frozen fish it is best to thaw it by defrosting it in the fridge overnight, or if you’re pressed for time, tightly seal the filets in a zip top bag and place in a bowl of cold water to thaw before making the recipe.
The Lake Whitefish I buy usually comes with the skin left on. I haven’t tested this recipe with skinless filets, however, I think they will work fine.
If using pre-seasoned Panko breadcrumbs, simply reduce or omit the herbs and spices called for in the ingredients.

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 12gProtein: 49gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 167mgSodium: 413mgFiber: 1gSugar: 1g
Keyword baked fish, baked Panko fish, baked white fish, crispy baked fish, freshwater whitefish, panko crusted fish, panko-crusted white fish, white fish recipe, whitefish, whitefish recipe
Tried this recipe?Let us know how it was!
« Simple Homemade Italian Dressing
Grilled Mediterranean Chicken »
  • Facebook23
  • Print

Filed Under: Mains, Recipes Tagged With: freshwater Whitefish, Lake Whitefish, Lemon, Panko, whitefish

Reader Interactions

Comments

  1. Jazz

    July 07, 2021 at 2:43 pm

    5 stars
    I was excited to find Lake Whitefish at my grocer and this turned out so well! Very easy to make and flavorful–thank you.

    Reply
  2. Britney Brown

    July 01, 2021 at 2:13 pm

    5 stars
    The panko was my favorite part and complimented the dish so well. I’m big on texture so i loved the crunchy topping, it was all so good!

    Reply
  3. Shanna Jones

    July 01, 2021 at 1:10 am

    5 stars
    We make fish all the time and are always on the lookout for fish recipes. We enjoyed this so much! The panko didn’t overpower the fish, the flavors shined, and we loved the textures. So tasty!

    Reply
  4. Jen

    June 30, 2021 at 8:13 pm

    5 stars
    Nothing beats this tasty panko crusted white fish. I served it with some grilled veggies and it was a hit! I also love the fact that it only took 20 minutes to make.

    Reply
  5. Tamara

    June 30, 2021 at 12:11 pm

    5 stars
    I loved the addition of panko to the fish! It added such a nice textural difference. This is definitely my “go-to” fish recipe from now on!

    Reply
  6. Kaluhi

    June 30, 2021 at 11:50 am

    5 stars
    Lovely, sunny flavor! I tried this with cod, and it was super delicious! Making this again!

    Reply
  7. Taneisha

    June 28, 2021 at 3:24 pm

    5 stars
    I loved the tip about placing the frozen fish in a bowl of cold water to thaw before making the recipe – it saved a ton of time and the recipe came out exactly how I was hoping it would!

    Reply
  8. Chef Mireille

    June 28, 2021 at 3:52 am

    5 stars
    I eat a lot of fish and seafood – especially in the summer and wanted to try something new. I am so glad I did. This recipe was SO GOOD!

    Reply
  9. Lilly

    June 28, 2021 at 2:10 am

    5 stars
    I love a good, quick, healthy meal, especially if it can be made on a sheet pan! Thanks for this delicious recipe! I’ve made it twice now

    Reply
  10. Marta

    June 24, 2021 at 2:17 am

    5 stars
    I love this recipe because you can use any flaky fish. I could only find fresh cod, but it worked out perfectly. Awesome flavor and great crunch. Thank you for sharing!

    Reply
  11. Mila

    June 23, 2021 at 8:40 pm

    5 stars
    This was great! So easy to make and I loved the texture of the Panko on the Whitefish. We added ours to tacos and it was perfect!

    Reply
  12. Michael Hardy

    June 06, 2021 at 12:29 pm

    Hey! Thanks for the link back to us about the whitefish. We will share your post on our FB Page.

    Reply
    • Jessica

      June 07, 2021 at 1:07 pm

      You’re welcome! Thank you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

about me

Welcome! I love creating delicious, healthy-ish food at home with simple, whole food ingredients. I’m self-taught and spending time in the kitchen is my creative release.

Follow along

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

search


The essential tools for a simple, well equipped kitchen and the must have ingredients for a well stocked pantry, fridge and freezer.

Footer

↑ BACK TO TOP

Search

Recipes

  • Appetizers
  • Breakfast
  • Main Dishes
  • Salads

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Copyright © 2023 Big Delicious Life | Privacy Policy | Disclaimer

  • 23