Panko-Crusted Fish with Tomato-Basil Relish

Lynette !


I like to use a nice flaky, white fish for this. I use what I can find fresh or catch. Usually red snapper or grouper.

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10 Min
10 Min
Stove Top


2 large
egg whites, lightly beaten
1/2 c
fish fillets, your choice, 6 oz each
1/2 tsp
kosher salt, divided
2 Tbsp
canola oil
1 c
grape tomatoes, quartered
1/2 c
vidalia onion, vertically sliced
2 Tbsp
fresh basil leaves
2 Tbsp
fresh lemon juice
1/2 tsp
black pepper, freshly ground


1Preheat the oven to 450 degrees.
2Place the egg whites in a shallow dish. Place the panko in another shallow dish.
3Dip the fish in egg whites; sprinkle fish evenly with 1/4 teaspoon salt, and dredge in the panko.
4Heat the oil in a large ovenproof skillet over medium-high heat; swirl to coat. Add the fish to the pan; cook 3 minutes or until browned and very crispy. Turn the fish over and place the pan in the oven.
5Bake the fish at 450 degrees for 7 minutes or it reaches your desired degree of doneness.
6Combine the remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with the fish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy