Categories: Fish

Ingredients

• 1 pound white fish fillets
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 1 egg, lightly whisked add it to a shallow dish
• 1 cup Panko breadcrumbs
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon olive oil
• lemon wedges garnish (optional)
• parsley leaves garnish (optional)

Directions

1. Preheat oven to 400F.

2. Dry fish fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the fish in a vacuumed sealed bag with cold water).

3. Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the fish fillets on both sides evenly. Save the remaining for the breadcrumb mixture.

4. To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.

5. Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.

6. Dredge seasoned fillets into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.

7. Place the breaded fish onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.

8. Bake for 10 minutes, or until internal temperature of the fish reaches 145F.

9. Optional: Garnish with parsley and a squeeze of lemon with side of tartar sauce.

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