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panko-crusted fish with tomato-basil relish

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

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 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For panko-crusted fish with tomato-basil relish

  • 2 lg
    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.