The topping is so delicious, you’ll want more
- 4 firm white fish fillets skinless and boneless, close to room temperature (about 5 oz/150g per fillet)
- 1 tablespoon mayonnaise
- Salt and cracked black pepper to season
- Garlic powder, to season
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Salt and cracked black pepper, to season
- Cooking oil spray
- 2 teaspoons olive oil
- Squeeze of lemon juice
- Preheat oven broiler (grill) on high heat. Arrange oven rack to about 5-7 inches from the top heat element.
- Combine breadcrumbs, parsley, parmesan cheese, garlic, melted butter, olive oil, salt and cracked black pepper in a shallow bowl. Mix well to combine.
- Season fish all over with salt, pepper and a pinch of garlic powder. Spread 1 teaspoon of mayonnaise over the top of each fillet.
- Grab a fillet and press the mayo-side of the fish firmly into the crumb mixture ensuring it sticks evenly. Repeat with remaining fish. (see note)
- Lightly spray each fillet with cooking oil spray.
- Drizzle 2 teaspoons of olive oil into an oven-proof pan or cast-iron skillet. Heat over the stove on high-heat.
- When pan is hot, arrange the fillets into the hot pan and place under the broiler until the fish is cooked through and the crumb is crisp and golden, about 5-6 minutes. Rotate the pan as needed for even cooking halfway through. (To check if fish is cooked, use a fork to pull the flesh at the thickest part. It is cooked through when flakes easily.
- Squeeze over some lemon juice and garnish with fresh chopped parlsey to serve.
- NOTE: If you have leftover coating, place some under the fish as you place it in the hot pan.
