This post may contain affiliate links. Please read our disclosure policy.
Parmesan Crusted Fish is crispy, golden, and absolutely irresistible — guaranteed to be your new favorite way to enjoy fresh fish! This recipe takes inspiration from the beloved Crispy Garlic Parmesan Salmon, but gives it a lighter, quicker spin that’s perfect for weeknights.
Say goodbye to bland, under-seasoned seafood. With just a handful of pantry staples, this garlic parmesan crusted fish comes together in under 10 minutes, delivering a crunchy coating with a tender, flaky center. It’s a simple yet impressive parmesan crusted fish recipe you’ll want to make again and again, especially if you’re craving a dinner that’s both easy and packed with flavor.
What Makes This Parmesan Crusted Fish Work
The secret to perfect Parmesan Crusted Fish is in the balance of texture and flavor. The parmesan crumb gives a golden crunchy crust that locks in moisture, leaving the fish tender and flaky inside. Every bite is crisp on the outside and soft in the center.
This parmesan crusted fish recipe works because it is simple and quick. With just parmesan, garlic, breadcrumbs, and fresh fillets, you get restaurant style results in minutes. Inspired by garlic parmesan crusted fish, it turns everyday seafood into a dish that feels both effortless and special.
What Goes Into Parmesan Crusted Fish
This Parmesan Crusted Fish recipe uses simple, fresh ingredients that come together to create a crispy, golden crust with plenty of flavor. Here are the key players that make it shine:
- White Fish Fillets: Mild, flaky white fish such as cod, halibut, or tilapia forms the perfect base for the crunchy parmesan crumb.
- Parmesan Cheese: Freshly grated parmesan melts into the crumb for a savory, salty bite and that signature golden crust.
- Panko Breadcrumbs: Light and airy panko gives the coating an extra crispy texture that holds up beautifully when baked.
- Garlic: Freshly minced garlic brings out the best in the crumb, adding a rich and aromatic flavor to every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Parmesan Crusted Fish
- Preheat Broiler: Set broiler to high and position the oven rack 5 inches (15 cm) from the top heating element.
- Make Crumb: In a bowl, mix panko, parsley, parmesan, garlic, melted butter, olive oil, salt, and pepper until evenly moistened.
- Season Fillets: Pat fillets dry, then season with salt, pepper, and a pinch of garlic powder.
- Add Mayo: Spread 1 teaspoon mayonnaise over the top of each fillet to help the crumb adhere.
- Coat In Crumbs: Press the mayo side of each fillet firmly into the crumb mixture, coating the surface in an even layer.
- Spray Lightly: Lightly mist the coated fillets with cooking oil spray to encourage crisp, golden browning.
- Heat Pan: Add 2 teaspoons olive oil to an oven proof or cast iron skillet and heat on high until shimmering, then add fillets.
- Broil And Finish: Place pan under the broiler for 6 minutes, rotating once, until golden and fish flakes; finish with lemon and parsley.
This Parmesan Crusted Fish pairs beautifully with light and refreshing sides that balance the crispy, savory crust. For a fresh burst of citrus sweetness, try a bowl of Honey Lime Fruit Salad. If you want something creamy yet tropical, Strawberry Coconut Cheesecake Salad makes a lovely complement. For a more savory option, Broccolini, Prosciutto, Feta and Avocado Salad adds vibrant flavor and texture to round out the meal.
And if you’d like to keep the seafood theme going, my Fresh Fish Ceviche is a bright, zesty option that pairs perfectly with the crispy fish.
Recipe FAQ’s
Yes, this recipe works with most firm, flaky white fish such as cod, halibut, haddock, or tilapia. Choose fillets that are skinless and boneless for the best results.
The thin layer of mayonnaise helps the crumb stick and keeps the fish moist. If you prefer, you can substitute with a light layer of Greek yogurt or even olive oil.
The easiest way is to check with a fork at the thickest part. The fish should flake easily and turn opaque all the way through.
Crispy Garlic Parmesan Crumbed Fish
Ingredients
WHITE FISH
- 4 white fish fillets firm, skinless and boneless, close to room temperature, about 5 oz per fillet
- 1 tablespoon mayonnaise
- 1 pinch salt to season
- 1 pinch cracked pepper to season
- 1 pinch garlic powder to season
CRUMB
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley finely chopped
- 1/2 cup parmesan cheese freshly grated
- 3 cloves garlic minced
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1 pinch salt to season
- 1 pinch pepper to season
- 1 spray cooking oil spray
- 1/2 tablespoon lemon juice fresh squeezed
Instructions
PREPARE FISH
- Preheat oven broiler (grill) on high heat. Arrange oven rack to about 5-inches (15cm) from the top heat element.
- Combine breadcrumbs, parsley, parmesan cheese, garlic, melted butter, olive oil, salt and cracked black pepper in a shallow bowl. Mix well to combine.
- Season fish all over with salt, pepper and a pinch of garlic powder. Spread 1 teaspoon of mayonnaise over the top of each fillet.
- Grab a fillet and press the mayo-side of the fish firmly into the crumb mixture ensuring it sticks evenly. Repeat with remaining fish.
- Lightly spray each fillet with cooking oil spray.
COOK
- Drizzle 2 teaspoons of olive oil into an oven-proof pan or cast-iron skillet. Heat over the stove on high-heat.
- When pan is hot, arrange the fillets into the hot pan and place under the broiler (or grill) until the fish is cooked through and the crumb is crisp and golden, about 5-6 minutes. Rotate the pan as needed for even cooking halfway through. (To check if fish is cooked, use a fork to pull the flesh at the thickest part. It is cooked through when flakes easily.
- Squeeze over some lemon juice and garnish with fresh chopped parlsey to serve.
Notes
- Barramundi
- Cod
- Blue Grenadier
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
I have made this recipe now a few times, most recently last night for company. I had Halibut and everyone raved about it and asked me to print them a copy. I infused the fillet with lemon juice and let sit for 10 min or so then put a layer of mayo on top, and then as per the directions placed the Panko mixture on top. I pressed this down so no crumbs could roll off the pan. 7 min in the oven then broil for 2-3 minutes! Delicious!
Karina, you never disappoint! This recipe was amazing, didn’t change a thing.
Absolutely fantastic recipe. My entire family loved it!! It made a boring fish into a heavenly delicacy. It will definitely be a repeat!! I’m going to call it “The better than s#% recipe “❤️👍
Hi Mary, I’m thrilled to hear that your family loved the recipe and that it turned a simple dish into a heavenly delicacy! “The better than s#% recipe” has a nice ring to it, haha!
I never EVER thought, or read, to apply mayo to the fish! This is by far the best go-to recipi now for all my breaded sea foods. The “KEY”, is simple – just use very fresh ingrediants, and the outcome is the best breaded fish you ever had. Very healthy also in an Air-Fryer oven. It is just fantastic! THANKS