Name: Mayonnaise & Panko Crusted Baked Fish
Prep time: 10 min
Cook time: PT-485830H42M16S
Total time: PT-485830H42M16S
Cuisine: American
Ingredients: 4 white fish fillets (cod, tilapia, haddock, or halibut); 1/3 cup mayonnaise; 1 tsp Dijon mustard (optional); 1 tbsp lemon juice; 1/2 tsp garlic powder; Salt & pepper, to taste; 1 cup panko breadcrumbs; 2 tbsp melted butter or olive oil; 1 tbsp chopped fresh parsley or dried herbs (optional); Lemon wedges, for serving

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This Mayonnaise & Panko Crusted Baked Fish recipe delivers a perfectly crispy and flavorful topping without deep frying. Using a simple mayo-based mixture combined with buttery panko breadcrumbs, the fish comes out golden and tender inside. It’s an easy, quick, and delicious way to enjoy flaky white fish like cod, tilapia, haddock, or halibut.

Mayonnaise & Panko Crusted Baked Fish

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 white fish fillets (cod, tilapia, haddock, or halibut)

⅓ cup mayonnaise

1 teaspoon Dijon mustard (optional, for extra flavor)

1 tablespoon lemon juice

½ teaspoon garlic powder

Salt & pepper, to taste

1 cup panko breadcrumbs

2 tablespoon melted butter or olive oil

1 tablespoon chopped fresh parsley or dried herbs (optional)

Lemon wedges, for serving

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a small bowl, mix the mayonnaise, Dijon mustard (if using), lemon juice, garlic powder, salt, and pepper.

In another bowl, toss the panko breadcrumbs with melted butter or olive oil and herbs (if using) to help them brown nicely.

Place the fish fillets on the baking sheet. Spread a thin layer of the mayo mixture evenly over the top of each fillet.

Press the buttery panko mixture over the mayo layer, patting it down so it sticks well.

Bake for 12–15 minutes, depending on the thickness of the fish, until it flakes easily and the crust turns golden brown.

For extra crispiness, I like to broil the fish for the last 1–2 minutes but watch carefully to avoid burning.

Serve immediately with fresh lemon wedges and your favorite sides like roasted vegetables, salad, or rice.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes

Cook time: 12-15 minutes

Total time: 22-25 minutes

Variations

I sometimes add a dash of paprika or cayenne pepper to the mayo mixture for a subtle spicy kick.

Swap out the white fish for salmon or trout if I want a richer flavor.

For a dairy-free option, I use olive oil instead of melted butter and make sure the mayo is egg-free.

Adding grated Parmesan to the panko mix gives an extra savory note I really enjoy.

Fresh herbs like dill or chives can be swapped in for parsley depending on what I have on hand.

Storage/reheating

I find this fish tastes best fresh but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the fish in a 350°F oven for about 10 minutes to help retain the crispy crust. Avoid microwaving if you want to keep the topping crunchy.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish works well as long as you thaw it completely and pat it dry before assembling the crust to prevent sogginess.

What if I don’t have mayonnaise on hand?

You can substitute sour cream or Greek yogurt, though the texture and flavor will be slightly different. Mayonnaise helps the crust stick and adds richness.

Can I prepare this recipe ahead of time?

You can assemble the fish with the mayo and panko topping a few hours in advance and keep it refrigerated, but bake just before serving to keep the crust crisp.

Is this recipe suitable for gluten-free diets?

Not as written, because panko breadcrumbs contain gluten. You can use gluten-free breadcrumbs as a substitute to make it gluten-free.

How do I know when the fish is done?

The fish flakes easily with a fork and is opaque all the way through. Cooking time depends on thickness, so check around 12 minutes and adjust as needed.

Conclusion

This mayonnaise and panko crusted baked fish recipe is one of my go-to meals when I want something quick, crispy, and satisfying. The combination of creamy mayo, zesty lemon, and buttery panko delivers a perfect golden crust that keeps the fish tender and flavorful. I appreciate how simple it is to prepare with pantry staples, and it pairs beautifully with so many sides. Give this recipe a try the next time I’m craving a comforting yet healthy seafood dinner.

Recipe:

Mayonnaise & Panko Crusted Baked Fish

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Author: Cheryl
Total Time: 22-25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A quick and easy baked white fish recipe with a crispy, golden mayonnaise and panko breadcrumb crust that locks in moisture and flavor without deep frying.

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix the mayonnaise, Dijon mustard (if using), lemon juice, garlic powder, salt, and pepper.
In another bowl, toss the panko breadcrumbs with melted butter or olive oil and herbs (if using) to help them brown nicely.
Place the fish fillets on the baking sheet. Spread a thin layer of the mayo mixture evenly over the top of each fillet.
Press the buttery panko mixture over the mayo layer, patting it down so it sticks well.
Bake for 12–15 minutes, depending on the thickness of the fish, until it flakes easily and the crust turns golden brown.
For extra crispiness, broil the fish for the last 1–2 minutes but watch carefully to avoid burning.
Serve immediately with fresh lemon wedges and your favorite sides like roasted vegetables, salad, or rice.