Dubliner Irish Cheese Crusted Fish

Debbie Rohan


Everyone who has ever tried this dish just loves it. Even the non-fish eaters! Striped Pangasius is a type of catfish that tastes more like scallops or butter than fish. I love it and I don't like fish.

★★★★★ 7 votes
20 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
I've never cooked with Dubliner cheese before... but I will be again! It adds great flavor that really enhanced the dish. The panko crumbs, mixed with the cheese and butter, made the crust perfectly crunchy. I used cod in this recipe, but I think any fish would be delightful!


striped pangasius filets (cod will work too)
seasoning salt like season all
1/2 c
fine bread crumbs (panko)
2 Tbsp
Kerrygold Irish butter, melted
2 Tbsp
fresh parsley, minced
2 tsp
Coleman's mustard or strong Irish mustard
2 tsp
minced green onions
6 oz
Dubliner cheese, grated
1 1/2 c
heavy whipping cream


1Preheat the oven to 375 degrees F. Butter a casserole dish and set aside.
2Sprinkle fish with season salt.
3Combine bread crumbs, butter, mustard, onions and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form crust.
4Gently pour cream over and around the fish. Bake until fish is cooked through and crust is golden brown, approx. 20 minutes.
5Serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy