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.


★★★★★ 2 votes

10 Min
10 Min
Stove Top


  • 2 large
    egg whites, lightly beaten
  • 1/2 c
  • 4
    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

How to Make Panko-Crusted Fish with Tomato-Basil Relish


  1. Preheat the oven to 450 degrees.
  2. Place the egg whites in a shallow dish. Place the panko in another shallow dish.
  3. Dip the fish in egg whites; sprinkle fish evenly with 1/4 teaspoon salt, and dredge in the panko.
  4. Heat 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.
  5. Bake the fish at 450 degrees for 7 minutes or it reaches your desired degree of doneness.
  6. Combine the remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients in a bowl. Serve with the fish.

Printable Recipe Card

About Panko-Crusted Fish with Tomato-Basil Relish

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

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