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Panko and Dijon Fish Fillets

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

Like the crunch of fried fish but don't want the extra mess or prep time? Try baking it with this dynamic mix of spices and breadcrumbs for a quick and appetizing dinner.

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  • 4 5-ounce fresh or frozen white fish fillets, such as tilapia, cod or flounder
  • 2 tablespoons Dijon-style honey mustard
  • 1/4 cup whole-wheat panko (Japanese-style breadcrumbs)
  • 2 tablespoons butter, melted
  • 1 tablespoon snipped fresh flat-leaf Italian parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Fresh flat-leaf Italian parsley sprigs (optional)
  • Reynolds Wrap® Aluminum Foil


Step 1

Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with Reynolds Wrap® Aluminum Foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Spread each fillet with 1 1/2 teaspoons of the mustard. For topping, in a small bowl, stir together panko, melted butter, snipped parsley, salt and pepper. Sprinkle evenly over fish.

Step 2

Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork and topping is browned. If desired, garnish with parsley sprigs.

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