Lemon and Herb Panko Crusted Fish

By Vanessa Gianfrancesco
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  • 4 large firm white fish filets (skinless)
  • 1 cup panko crumbs
  • 1 lemon zested
  • 1 teaspoon garlic powder
  • 1 teaspoon chilli powder
  • 3 tablespoons almond flour
  • 2 tablespoons parsley, finely chopped
  • 2 teaspoon chives, finely chopped
  • 3 egg whites
  • Salt and pepper


  1. Pre-heat the oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the fish filets on a paper towel to ensure that they are completely dry. Season with salt and pepper.
  4. In a bowl, combine the panko crumbs, lemon zest, garlic powder, chilli powder, almond flour, parsley and chives. Season with salt and pepper.
  5. In a separate bowl beat the egg whites and season with salt and pepper.
  6. Dip the fish filet in the egg mixture then into the panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the panko mixture.
  7. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.
  8. Serve alongside the broccolini and fresh lemon wedges.

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