Crispy Baked Perch Recipe
Introduction
This Crispy Baked Perch recipe offers a delightful way to enjoy tender fish with a perfectly golden, crunchy crust. Easy to prepare and full of flavor, it’s a great choice for a quick weeknight dinner or a special occasion.
Ingredients
- 1 lb ocean perch fillets (skin on is OK)
- Salt and pepper to taste (about ½ teaspoon each)
- 1.5 tablespoons Dijon mustard (or regular yellow mustard)
- 1.5 tablespoons mayonnaise
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan
- 1 teaspoon herbs de Provence (or your favorite dried herbs)
- Olive oil in a sprayer
Instructions
- Step 1: Preheat the oven to 400°F. Spray or brush a large baking sheet with oil, or line it with parchment paper and then spray with oil.
- Step 2: In a large dinner plate, combine the panko breadcrumbs, grated Parmesan, and herbs de Provence. Mix well to combine.
- Step 3: In a small bowl, mix together the Dijon mustard and mayonnaise until smooth.
- Step 4: Season the perch fillets with salt and pepper on both sides. Lay them flat on a surface with skin side down if skin is on. Use the back of a spoon to spread the mayo and mustard mixture on the top side of each fillet.
- Step 5: Press the fillets, mustard side down, gently but firmly into the breadcrumb mixture, coating only one side.
- Step 6: Arrange the breaded fillets on the prepared baking sheet with the breadcrumb side facing up. Spray the tops with olive oil.
- Step 7: Bake for 5-6 minutes. Then turn on the broiler and broil for 2-3 minutes until the breadcrumbs are golden brown and the perch is fully cooked. Watch carefully to prevent burning.
- Step 8: Serve warm, optionally squeezing fresh lemon juice over the top for added brightness.
Tips & Variations
- For extra crispiness, chill the breaded fillets in the fridge for 10 minutes before baking.
- Substitute herbs de Provence with Italian seasoning or dried dill for a different flavor profile.
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Serve with a side of tartar sauce or a fresh green salad for a complete meal.
Storage
Store any leftover crispy baked perch in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to help maintain the crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, this method works well with other firm, white fish like cod, haddock, or tilapia. Adjust baking time as needed based on thickness.
Do I need to remove the skin from the perch fillets?
No, you can leave the skin on or off depending on your preference. The skin adds flavor and helps hold the fillet together during baking.
PrintCrispy Baked Perch Recipe
This Crispy Baked Perch recipe delivers a golden, crunchy crust with a tender and flaky interior. Featuring a flavorful coating of Dijon mustard, mayonnaise, panko breadcrumbs, Parmesan cheese, and fragrant herbs de Provence, this easy oven-baked fish dish is perfect for a quick weeknight dinner or a special meal. The breadcrumb topping is baked to crisp perfection and finished under the broiler for a delightful texture contrast, making it a delicious way to enjoy ocean perch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Fish and Seasoning
- 1 lb ocean perch fillets (skin on is OK)
- Salt and pepper, to taste (about ½ teaspoon each)
Coating
- 1.5 tablespoons Dijon mustard (or regular yellow mustard)
- 1.5 tablespoons mayonnaise
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 teaspoon herbs de Provence (or your favorite dried herbs)
Finishing
- Olive oil in a sprayer
Instructions
- Prepare the baking sheet: Preheat your oven to 400°F. Lightly oil a large baking sheet using a spray or brush. Alternatively, line the baking sheet with parchment paper and spray the paper with olive oil to prevent sticking.
- Mix the breadcrumb coating: On a large dinner plate, combine the panko breadcrumbs, grated Parmesan cheese, and herbs de Provence. Stir well to evenly distribute the herbs and cheese within the breadcrumbs.
- Make the mustard-mayo spread: In a small bowl, whisk together the Dijon mustard and mayonnaise until fully blended. This mixture will add moisture and help the breadcrumbs adhere to the fish.
- Season and spread marinade on fillets: Pat the perch fillets dry, then season both sides with salt and pepper. Place the fillets flat on a surface with the skin side down if skin is on. Using the back of a spoon, evenly spread the mustard-mayo mixture onto the top side of each fillet.
- Coat the fillets with breadcrumbs: Using your hands, gently press the mustard-coated side of each fillet into the breadcrumb mixture on the plate so that only one side—the mustard-coated top—is coated firmly and evenly with the breadcrumbs.
- Arrange and oil: Place the breaded fillets on the prepared baking sheet with the breadcrumb-coated side facing up. Spray the tops generously with olive oil to help the breadcrumbs crisp as they bake.
- Bake and broil: Bake the fillets in the preheated oven for 5 to 6 minutes to cook the fish through. Then switch the oven to broil mode and broil the fillets for 2 to 3 minutes or until the breadcrumb crust turns a golden brown. Watch carefully to avoid burning the topping.
- Serve: Serve the crispy baked perch warm with a squeeze of fresh lemon juice over the top to brighten the flavors and add a fresh finishing touch.
Notes
- Using skin-on fillets helps keep the fish moist during baking.
- Make sure to watch the broiler carefully as breadcrumbs can burn quickly.
- You can substitute herbs de Provence with dried oregano, thyme, or basil based on your preference.
- For a lighter option, swap mayonnaise with Greek yogurt.
- This recipe is best served immediately for maximum crispiness.
Keywords: baked perch, crispy fish, ocean perch recipe, breadcrumb crust fish, easy baked fish, healthy seafood dinner
