Description
This Crispy Baked Perch recipe offers a deliciously crunchy coating made from Parmesan, panko breadcrumbs, and herbs de Provence, perfectly baked and broiled to golden perfection. Easy to prepare and full of flavor, it’s a quick and healthy way to enjoy ocean perch fillets with a tangy mustard-mayo spread that ensures moisture and a crispy crust.
Ingredients
Fish and Seasoning
- 1 lb ocean perch fillets (skin on is OK)
- Salt and pepper to taste (about ½ teaspoon each)
Coating
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan (finely grated, not shredded)
- 1 teaspoon herbs de Provence (or your favorite dried herbs)
Spread
- 1.5 tablespoons Dijon mustard (or regular yellow mustard)
- 1.5 tablespoons mayonnaise
Others
- Olive oil in a sprayer (for coating and spraying the fish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a large broiler-safe baking sheet with parchment paper if using, and spray or brush it lightly with olive oil to prevent sticking.
- Prepare Breadcrumb Mixture: On a large dinner plate, combine ⅓ cup panko breadcrumbs, ⅓ cup finely grated Parmesan cheese, and 1 teaspoon herbs de Provence. Mix thoroughly to create an even breadcrumb coating mixture.
- Make Mustard-Mayo Spread: In a small bowl, whisk together 1.5 tablespoons Dijon mustard and 1.5 tablespoons mayonnaise until smooth and well combined.
- Season Fillets and Apply Spread: Season both sides of the ocean perch fillets with salt and pepper (about ½ teaspoon each side). Place the fillets flat with the skin side down if they have skin. Using the back of a spoon, evenly spread the mustard-mayo mixture only on the top side of each fillet.
- Coat Fillets with Breadcrumbs: Press each fillet, mustard-mayo side down, firmly but gently into the breadcrumb mixture on the plate. This coats only the top side with the Parmesan-panko-herb crust.
- Arrange and Oil the Fillets: Place the coated fillets on the prepared baking sheet with the breadcrumb-coated side facing up. Lightly spray the tops with olive oil to help crisp the coating while baking.
- Bake and Broil the Perch: Bake in the preheated oven for 5-6 minutes until the fish is nearly cooked through. Then switch the oven to broil and broil the fillets for 2-3 minutes, watching carefully to achieve a golden brown crust without burning the breadcrumbs.
Notes
- Skin-on fillets work fine and add flavor; if you prefer, you can remove skin.
- Freshly grated Parmesan yields better flavor and texture than pre-grated.
- Keep a close watch during the broiling step to prevent burning the breadcrumb topping.
- For easier cleanup and to prevent sticking, use parchment paper on the baking sheet.
- Use an olive oil sprayer for even coverage and to keep the coating crispy.
