Parmesan Crusted Fish
This delicious Parmesan Crusted Fish is pan fried, topped with a crust of mayo and Parmesan, and then browned under the broiler. See tips for the type of mild white fish that’s suitable for this low carb fish recipe.
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We should all be eating more fish, and easy recipes for cooking fish are great to have in the dinner rotation. This Parmesan Crusted Fish uses a flavorful fish rub before the fish is pan-fried, and then it’s brushed with mayo, sprinkled with Parmesan, and finished under the broiler for a delicious result.
I first made this with Tilapia, but now I’d use another type of firm white fish fillets to make this recipe. But no matter what fish you use, I hope you’ll try this method of cooking fish that’s so easy and delicious; it just might become one of your favorites!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- white fish filets
- Szeged Fish Rub (affiliate link)
- Olive Oil (affiliate link)
- salt/pepper
- mayo
- Parmesan cheese
What fish is suitable for this Parmesan Crusted Fish recipe?
What kind of fish should you use when a recipe calls for “white fish?” White fish refers to mild-flavored quick cooking fillets of fish such as tilapia, cod, bass, grouper, haddock, catfish, and snapper. You can also use thin pieces of halibut, Mahi Mahi, or Barramundi for this recipe.
Can you make the Parmesan Crusted Fish without Szeged Fish Rub?
It’s probably obvious I’m a huge fan of Szeged Fish Rub (affiliate link). This is a product I use literally every time I cook fish. But if you don’t want to buy it, any spices or dried herbs that are good on fish will work fine for the recipe.
Want more low-carb fish dinners?
If you’re following my blog at all, it’s probably obvious that I love fish. Use 70 Low-Carb and Keto Fish Dinners for more tasty ideas for cooking fish.
How to make Parmesan Crusted Fish:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I buy frozen fish from Costco and let it thaw overnight in the refrigerator. Let the fish come to room temperature before you cook it.
- I’m a big fan of Szeged Fish Rub (affiliate link), which I like so much I buy it in six-packs from Amazon.com and give it to my friends, but you can use any brand of fish rub to add flavor.
- Heat the oil and cook the fish only about 3-4 minutes per side; it will cook a little more under the broiler.
- Use a large turner to turn the fish carefully to cook the second side.
- Lay the fish pieces on a baking sheet and spread a tiny amount of mayo over each piece of fish, just enough to keep the Parmesan sticking to the fish. Sprinkle Parmesan over each piece of fish.
- Then put the fish under a pre-heated broiler and broil until the cheese is melted and browned, about 2-4 minutes more. Serve hot.
Make it a Low-Carb Meal:
Serve Parmesan Crusted Fish with something like Cauliflower Rice with Basil, Parmesan, and Pine Nuts, Broccoli Gratin, Cauliflower Rice with Garlic and Green Onion, Easy Grilled Vegetables, or Caesar Salad with Kale, Romaine, and Shaved Parmesan for a low-carb meal.
More Tasty Fish Dinners:
- Spicy Green Beans And Shrimp Sheet Pan Meal
- Baked Halibut with Sour Cream, Parmesan, and Dill Topping
- Baked White Fish with Onions, Peppers, Olives, and Feta
Parmesan Crusted Fish
This low-carb Parmesan Crusted Fish features a crust of mayo and Parmesan that’s browned under the broiler, and this is a delicious way to cook any kind of mild white fish.
Ingredients
- 4 white fish filets (see notes)
- 1 T Szeged Fish Rub, (see notes)
- 1 T olive oil, or just enough to keep fish from sticking
- salt/pepper to taste
- 4 T mayo (see notes)
- 6 T grated Parmesan (see notes)
Instructions
- Thaw frozen fish in the fridge overnight and let it come to room temperature before starting the recipe.
- Preheat broiler.
- Season fish on both sides with salt, pepper, and Szeged Fish Rub (affiliate link),
- Heat heavy frying pan, add olive oil, then saute fish until lightly browned on both sides and not quite cooked through, about 3-4 minutes per side.
- Turn carefully and do not overcook, since it will be cooking a little more under the broiler.
- Take fish out of frying pan and put in ovenproof dish which will fit under your broiler.
- Spread mayo on the top of each piece of fish and top with Parmesan cheese. You want the top of the fish to be well covered with cheese.
- Broil until cheese is browned and melted, about 4 minutes but watch it carefully as broiler can differ in hotness.
- Serve hot, with lemon slices if desired.
Notes
If you don't have Szeged Fish Rub (affiliate link), just use any brand of fish rub that you like.
We used about 1 T mayo per piece of fish; use more or less mayo to taste.
We used about 1 1/2 T grated Parmesan per piece of fish, other hard grating cheese like Mizithra, Romano, or Asiago cheese could also be used.
Recipe created by Kalyn.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 389Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 188mgSodium: 574mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 52g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Parmesan Crusted Fish Fish would be a great choice for low-carb or Keto diets; choose a low-carb side dish. It could work for the original South Beach Diet, and as long as you use a moderate amount of mayonnaise and Parmesan, this recipe would be fine for all phases of the diet.
Find More Recipes Like This One:
Use Easy to Cook to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This fish recipe with mayo and parmesan was first posted in 2006! It was last updated with more information in 2023.
pan fried, topped with a crust of mayo and Parmesan, and then browned under the broiler. See tips for the type of mild white fish that’s suitable for this low carb fish recipe. [found on KalynsKitchen.com[ #ParmesanCrustedFish #FishWithParmesanCrust”>
39 Comments on “Parmesan Crusted Fish”
So simple and excellent. We use Swai for this recipe. Thank you!
So glad you have enjoyed it. I haven’t ever had Swai, but I have heard it’s a tasty fish.
I've never made my own fish rub, used this brand for years. The label lists paprika and lemon, but other than that it just says "spices". I'd google "fish rub" to see what you can find.
I don't have a fish rub in my spice rack but I have many spices…is there others you suggest to sprinkle on instead??
There is a link for the rice dish right under the photo.
Hey, looks yummy. What is the rice side dish you have with it in the picture? Do you have a recipe for that too?
Glad you enjoyed it!
Learning to cook, and this recipe was fun, fast and easy to follow! Enjoyed this meal over dinner with a friend. Thanks for sharing!
Oh! That's my favorite way to cook tilapia. (Sometimes I sprinkle some bread crumbs on top of the cheese for a little textural crunch.) I've never browned it on both sides first. I usually just bake it straight away.
That parm crust looks sooooo deliicious!
Michele, the dish on the side is Creole-Spiced Rice and Kale. I will add that link to the post as well. Really loved this combination (I ate it right after I took that photo!)
Kalyn, what are you serving as the side? It looks delicous as well as so attractive with the fish!!
So glad people are liking this.
I came across this recipe yesterday on Facebook, just when I was wondering what to do with the tilapia in the fridge. I had all of the ingredients on hand, except I used Old Bay on the fish and reduced fat olive oil mayo. Yum yum yum YUM! My husband and I scarfed it. It was so good and so easy I'm making it again tonight! Thanks Kalyn!
Tilapia is my 'go to" fish. I can't have enough good ways to cook it. Thanks.
I sauteed the Tilapia, then put the mayo/parmesan mixture on and broiled. I don't know how it would work if you skip the sauteeing; the crust might burn before the fish was done, but I'm not sure. (Let me know if you try it that way.)
This looks delish, and I like the idea of adding some orange zest, but do you need to saute the tilapia before it's put in the broiler? Could you prepare the tilapia with the mayo and cheese and put the whole thing under the broiler?
Herbal Chef, so glad you liked it. (And I am groaning at that photo of the fish, I think I've learned a little about taking pictures since then!)
I found this recipe doing a web search for low carb Tilapia. I'm a hug fan of your blog and your recipes so I knew I wouldn't go wrong. I substitued my own Caribbean Seasoned Salt that we make and sell. The addition of the mayo and cheese broiled on top was excellent! Thanks Kalyn.
Dee, thanks! I love that kind of feedback.
I made the parmesan crusted tilapia tonight for dinner. I have to tell you this is probably the best fish I have ever eaten in my life! YUMMY!
Lexx, thanks for the feedback. I do love the idea of orange flavored mayo with this. I bet it would taste wonderful.
This dish was wonderful. I made it with the pre-ground parmesean cheese and it was great.
I do recomment mixing your own mayonaise adding orange rind and one teaspoon of fresh orange juice to the bottom of a glass dish. When broiling, the orange carmelizes and the taste is so sweet, you’ll be sorry you didn’t make more.
OMG try with Trader Joe’s Wasabi Mayo…so yummy!
Mmm..I buy the Tilapia from Costco frequently. I love the fact that the loins come individually sealed and are all very close in size..keeps the cooking times neutral. Can’t wait to try this recipe!! So simple..
Hey wait! How come nobody’s noticing those gorgeous brussels sprouts behind the fish??? 😉 We’re channeling again, Kalyn. I wrote a Kitchen Parade column for this fish about two weeks ago …
This was so good!! We didn’t use the mayo because my mom won’t eat it, and it still tastes wonderful!!
Erin
Yum, I love tilapia and use it several different ways but this is new to me! Thanks for sharing 🙂
Hey, I made tilapia that day too!
Hey Kalyn – so cool we both made tilapia on the same day. The thing I like most about it is the versitility. The thing my honey likes is “no bones”.
Thanks for a new way to cook it.
The photo looks great!Yes, low carb food could be delicious and beautiful 🙂 Hugs,
melissa
We found a whole tilapia for dirt cheap at a neighborhood Asian market when we were in Portland for Christmas. Chopper made a super-tasty dish from it — stuffed it with couscous! — but I still have to nag him to write up the recipe. They are great fish.
Wow, I got busy today and didn’t even notice this was getting so many comments, but thanks to all of you who wrote nice things. My blog friends are the best!
I just had dourade crusted with parmesan and loved it. I’m so glad I have a recipe to consult now 🙂 Happy New Year Kalyn!
I don’t eat fish, but I must say that the addition of a parmesan crust does make it tempting!!!
I have wanted to try Tilapia for a while now, but wasn’t sure what to do with it. I have a huge piece of myzithra in my fridge. Thanks for the recipe!
Mmmmmm … sounds good!
That looks delicious, and simple too. I’m trying to make a conscious effort to cook more fish–maybe I’ll try this one.
Btw, I highly recommend WordPress. I’d like to be able to customize it a little more, but I’m just having to learn the code a bit at a time. I’m sure with that tech-savvy brother of yours, you’ll have it figured out in a snap! Good luck with the new blog…let us know when it’s up!
That looks delicious. With all the winter cooking/eating, low carb sounds about right for now! Btw, Happy New Year. Will try to get some herbs for the weekend together as well.
I do love Tilapia. You’re right it’s inexpensive yet beautiful fish to cook and tasty too. You can cook Tilapia as adobo as well – yummy.
My goodness, mizithra cheese — that sounds so good.