Japanese Panko-Crusted Fish

• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt to taste
• 4 (6-ounce) white fish fillets, such as cod or tilapia
• 1 large egg
• 2 tablespoons milk (or water for dairy-free)
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, combine panko, Parmesan (if using), garlic powder, parsley, paprika, and a pinch of salt.
3. 3 In another bowl, whisk together egg and milk.
4. 4 Dip each fish fillet into the egg mixture, then coat thoroughly with the panko mixture.
5. 5 Heat olive oil in an oven-safe skillet over medium heat.
6. 6 Place fillets in the skillet and cook for 2-3 minutes until the bottom is golden.
7. 7 Transfer skillet to the oven and bake for 8-10 minutes, until fish is cooked through and panko is crispy.
8. 8 Serve immediately.

Nutrition

Tips

• For extra flavor, squeeze lemon juice over the fillets before serving.
• Use a non-stick skillet if you prefer less oil.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven to maintain crispiness.

Serving Suggestions

• Serve with steamed rice and a side of edamame.
• Pair with a simple cucumber salad dressed with rice vinegar and sesame oil.

FAQ