Skip to Content

Baked Fish with Lemon Aioli-Panko Coating

Sharing is caring!

Baked Fish with Lemon Aioli-Panko Coating

Baked Fish with Lemon Aioli-Panko Coating

Jessica Braider
This lemony coating keeps fish fillets ultra-moist and the panko gives it a tantalizing texture (for a gluten-free option you can use pulverized rice crackers or omit the panko). Scramble recipe tester Debbie F. said, “This is the best fish recipe we have tried in a long time! The lemony coating was right on target, and the panko gave it a crunch that endured (even warmed up the next day as leftovers).”
Cook Time 25 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 1/2 lbs. mahi mahi, flounder, or other white fish fillets
  • 1/4 cup mayonnaise
  • 1/2 lemon juice only, 1 – 2 Tbsp.
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 shallot minced (1 Tbsp.)
  • 1/8 tsp. salt
  • 1/3 cup panko bread crumbs (use wheat/gluten-free, if needed), or use store-bought or homemade bread crumbs
  • 1/2 tsp. dried basil

Instructions
 

  • Preheat the oven to 475 degrees. Spray a baking sheet with nonstick cooking spray or line it with a silicone mat or foil, and lay the fish fillets on the sheet.
  • In a large measuring cup or small bowl, make the aioli by combining the mayonnaise, lemon juice, garlic, shallots, and salt. In another large measuring cup or bowl, combine the panko and basil.
  • Using a rubber spatula or the back of a spoon, spread the aioli evenly over the fish. Top it evenly with the panko mixture and gently press the panko into the coating.
  • Bake it for 10 – 12 minutes until the fish is cooked through and flakes easily in the thickest part. Serve it immediately.

Slow Cooker Directions

  • Omit the panko. Prepare the aioli as directed above but include the basil. Set each piece of fish on a piece of aluminum foil large enough to fold into a packet. Spread the aioli evenly over the fish, then fold the foil into a packet around the fish. Place the packets into the slow cooker, stacking as needed. Cook on low for 7 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Juice the lemon, peel the garlic, mince the shallot, make and refrigerate the aioli, make the bread crumbs if using homemade.
Scramble Flavor Booster: Add 1/2 - 1 tsp. lemon zest and/or 1 Tbsp. finely chopped parsley and/or chives to the aioli and mix 1 Tbsp. olive oil with the panko before topping the fish with it for extra crunch.
Tip: Are you familiar with aioli? It's essentially garlic-flavored mayonnaise. As we do in this recipe, you can add other flavors like lemon juice and finely minced shallots or onions, or a touch of Dijon mustard. Aioli is also great for spreading on sandwiches and mixing into egg or chicken salads.
Nutritional Information Per Serving (% based upon daily values): Calories 257, Total Fat: 11g, 17.5%; Saturated Fat: 2g, 9%; Cholesterol: 130mg, 43.5%; Sodium: 321mg, 13.5%; Total Carbohydrate: 5g, 1.5%; Dietary Fiber: 1g, 0.5%; Sugar: 1g; Protein: 32g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
 
Tried this recipe?Let us know how it was!
Recipe Rating