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The crust is mayo, panko, Parmesan, parsley and garlic spooned straight onto the fillets. The mayo is what makes it stick and what keeps the fish underneath from drying out while the top browns.
Sole, cod or any white fish all work here — use whichever looks best at the counter.
Ten to twelve minutes at 375, then one minute under the broiler. Do not walk away for that minute — golden and burnt are about forty seconds apart.
The lemon juice goes on after it comes out, never before. Squeeze it on early and the crust goes soft.
Preheat oven to 375F. Grease an oven safe tray or baking sheet.
Lay fish in the greased tray and season with salt, pepper, and garlic powder. Lightly coat each fillet with mayonnaise.
In a small bowl, combine all golden crust ingredients, except for the lemon juice.
Spoon mixture onto the fish fillets and evenly distribute. Spray the fish with olive oil.
Bake for 10-12 minutes. Then put on the oven's broiler and broil for an extra minute until the cheese is golden. Be sure to keep an eye on the fish as it can burn quickly.
Squeeze lemon juice on top and enjoy!
If this one works in your house, here are 12 easy salmon recipes for families to try next.