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Lemon Panko Crusted Grouper

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With a fresh and flavorful crisp topping with a pop of lemon, this Lemon Panko Crusted Grouper is the easiest impressive dinner for any night of the week!

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It’s currently 25 degrees outside in Virginia right now (thank you, January), and some snow is finally on the way. If you know me, you know I hate the cold. So, I’m currently channeling all the summer vibes with this Lemon Panko Crusted Grouper!! 

This Lemon Panko Crusted Grouper is truly the recipe for any occasion. It’s definitely fancy enough for an impressive dinner party, but is totally easy enough for your everynight cooking! Plus, you can use whatever fish you want… truly. Think halibut, cod, snapper, etc… I even think salmon would be delicious! I went with grouper so I could give you all a definite cooking time, as all fish have slightly different times in the oven (there’s nothing worse than overcooked fish!). Plus, I love how flaky grouper is with that to-die-for panko crust. 

Speaking of that crust, let me tell you just how amazing it is. Filled with lemon, dijon mustard, honey, cumin, parsley, and olive oil, this panko crust elevates any simple fish into a work of art. Pro tip? Picking a good olive oil is essential (hello Ina Garten) because the flavor seeps down from the panko and acts as a juicy marinade in the oven! So, you have the juiciest, flaky fish with a perfectly crusted, flavorful topping. It’s absolutely heavenly. 

With that easy panko topping, this fish honestly could not be easier. Real talk, I originally created this recipe with a sauce to go with it, but, after taking one bite of the fish, I found that it was really not necessary. The fish with the panko topping is simple perfection, and really does not need any bells and whistles. That being said, serve this with whatever side dishes you want. I love to serve this up with some type of starch like roasted sweet potatoes or potatoes, and of course my Lemon Herb Tahini Cauliflower. Simple dressed greens, slow roasted cherry tomatoes, or grilled asparagus would also be delicious… makes for the perfect, well-rounded meal! 

Let me know how you serve it in the comments below! Enjoy!

Lemon Panko Crusted Grouper

Recipe by Annie PatrickCourse: All Recipes, Main CoursesDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

With a fresh and flavorful crisp topping with a pop of lemon, this Lemon Panko Crusted Grouper is the easiest impressive dinner for any night of the week!

Ingredients

  • 2 tbsp olive oil

  • 1 tsp lemon zest

  • 1 small lemon, juiced

  • 1 tsp dijon mustard

  • 1 tsp honey

  • ½ tsp cumin

  • ¼ cup fresh parsley, finely chopped

  • Salt and pepper, to taste

  • ⅔ cup panko breadcrumbs

  • 2 lb grouper

  • Lemon wedges, to serve

Instructions

  • Preheat the oven to 400. Grease a 9 x 13 baking dish with olive oil or cooking spray.
  • In a small bowl, combine the olive oil, lemon zest, dijon mustard, honey, cumin, parsley, salt, and pepper. Fold in the panko.
  • In the grease baking dish, pat dry the grouper and gently press some of the panko topping over top. Drizzle with a little extra olive oil. Bake in the oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
  • Serve the grouper with extra lemon wedges, as desired. Enjoy!

Notes

  • Any white fish would work well here. Snapper, halibut, cod, and sea bass would all be great. You may need to adjust the cooking time, though. Salmon or lobster would also be delicious!
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