Serves 4
30 min
Pesto Panko Crusted Fish
Recipe GLPR9df921229e9b97
Golden, crispy panko-crusted white fish fillets infused with vibrant basil pesto and baked until flaky and tender. This restaurant-quality dish comes together in just 30 minutes for an elegant weeknight dinner or special lunch.
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Ingredients
1 large fresh basil bunch (about 1.5 cups packed leaves)
1 garlic clove, peeled and minced
1/4 cup extra-virgin olive oil
1 1/4 cups panko breadcrumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon salt
1.5 to 2 pounds (600 to 900 grams) white fish fillets, such as halibut or tilapia
Olive oil spray for coating the pan
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Spread the panko breadcrumbs evenly on a second baking sheet in a thin, single layer.
Place the panko in the preheated oven and toast for 5 minutes, stirring once halfway through, until the crumbs turn golden brown. Remove from oven and transfer to a wide, shallow bowl.
Add the basil, minced garlic, parmesan cheese, olive oil, and salt to a food processor. Pulse until the mixture is finely combined but still slightly textured, scraping down the sides as needed. You should have a thick, spreadable pesto sauce.
Pat the fish fillets dry with paper towels. Generously spread the pesto mixture on both the top and bottom sides of each fillet, using about 1 to 2 tablespoons per fillet.
Carefully dip each pesto-coated fillet into the toasted panko, pressing gently so the crumbs adhere evenly on both sides. Shake off any excess crumbs.
Place each crusted fillet on the prepared parchment-lined baking sheet, leaving space between them. Lightly spray the top of each fillet with olive oil cooking spray.
Bake for 10 to 12 minutes, until the fish is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) when measured at the thickest part. The panko crust should be golden and crispy.
Remove from the oven and let rest for 2 minutes before serving. Serve warm and enjoy.
