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Parmesan Crusted Fish

A quick broiled Parmesan-crusted white fish with a savory seasoned crust and creamy mayo topping.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 white fish fillets about 4 fillets; see notes
  • 1 T Szeged Fish Rub see notes
  • 1 T olive oil or just enough to keep fish from sticking
  • salt to taste
  • black pepper to taste
  • 4 T mayonnaise for spreading on top of each fillet
  • 6 T grated Parmesan to top the fillets

Instructions

  • If using frozen fish, thaw it in the refrigerator overnight and bring to room temperature before cooking.
  • Preheat your oven broiler to high and position a rack so the fish will be a few inches from the broiler element.
  • Pat the fish fillets dry with paper towels and season both sides with salt, pepper, and the Szeged Fish Rub.
  • Heat a heavy frying pan over medium-high heat and add enough olive oil to coat the pan.
  • Sear the fillets in the hot pan for about 3–4 minutes per side, until lightly browned and almost cooked through; turn carefully to keep the fillets intact.
  • Transfer the nearly cooked fillets to an ovenproof baking dish that fits under your broiler.
  • Spread about 1 tablespoon mayonnaise on top of each fillet, then sprinkle the grated Parmesan evenly so the tops are well covered.
  • Broil the fillets until the cheese is melted and browned, about 3–5 minutes—watch closely so they do not burn.
  • Remove from the oven and serve hot, optionally with lemon slices.

Equipment

  • frying pan
  • ovenproof baking dish
  • tongs or spatula
  • Measuring spoons
  • grater (if grating Parmesan)

Notes

  • Thaw frozen fish in the fridge overnight before cooking.
  • Adjust broiler time to avoid burning; broilers vary.
  • Szeged Fish Rub is optional and can be substituted with your favorite fish seasoning.
  • Use freshly grated Parmesan for best melting and browning.