Panko-Crusted Whitefish (Oven-Baked)

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

4.80 from 20 votes

Panko-Crusted Whitefish (Oven-Baked)

Oven-baked whitefish with a crispy, buttery Panko bread crumb topping is a 20 minute dinner recipe that's great for any night of the week!

Prep Time5

Cook Time15

Total Time20

Course: Mains

Cuisine: American

Servings: servings

Calories: 253kcal

Author: Jessica

Equipment

Baking Sheet

Ingredients

24 oz Whitefish filets skin on, 6 oz each
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), zest of half lemon optional in breadcrumb mixture.

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, zest of half a lemon, 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