Honey Dijon Panko Crusted Basa
Basa fillets coated in a honey–Dijon mayo mixture, pressed into panko and baked until golden. Served with a simple garlic Greek yogurt sauce and optional chopped parsley.
Equipment
- Oven
- Baking Sheet
- Foil
- Small Bowl
- plate or shallow dish
Ingredients
Ingredients
- 1 large or 2 smaller pieces basa
- 1 tablespoonmayo
- 1 tablespoondijon mustard
- 1 tablespoonliquid honey
- 1/2 teaspoongarlic powder
- Salt & pepperto taste
- Parsleychopped optional
- Panko crumbs
- 1/2 cupGreek yogurt
- 1 clovegarlic
- Juice from 1/4 lemon
- Olive oil
- Parsleychopped
Instructions
Instructions
- Preheat the oven to 375°F and move the oven rack to the top position. Line a baking sheet with foil.
- In a small bowl, combine 1 tablespoon mayo, 1 tablespoon dijon mustard, 1 tablespoon liquid honey, and 1/2 teaspoon garlic powder; stir until smooth.
- Spread panko crumbs on a plate or shallow dish.
- Pat the 1 large (or 2 smaller) pieces of basa dry, then season both sides with salt and pepper to taste.
- Dip each piece of basa into the mayo–mustard–honey mixture, coating both sides evenly and letting any excess drip off.
- Press the coated fish into the panko crumbs so the crumbs adhere to both sides and the top. Use gentle pressure to create an even crust.
- Place the panko-crusted basa on the prepared baking sheet, leaving space between pieces. Bake for 15–20 minutes, or until the fish is cooked through and the panko crust is starting to brown.
- While the fish is baking, make the garlic yogurt: in a small bowl combine 1/2 cup Greek yogurt, 1 clove garlic (minced or grated), and the juice from 1/4 lemon; stir to combine. Drizzle with a little olive oil and sprinkle with chopped parsley (optional).
- Remove the fish from the oven and let rest briefly. Serve the basa with the garlic yogurt on the side or spooned over the fish, and sprinkle with chopped parsley (optional). Adjust salt and pepper if needed.
Notes
8. While the fish is baking, make the garlic yogurt: in a small bowl combine 1/2 cup Greek yogurt, 1 clove garlic (minced or grated), and the juice from 1/4 lemon; stir to combine. Drizzle with a little olive oil and sprinkle with chopped parsley (optional).
9. Remove the fish from the oven and let rest briefly. Serve the basa with the garlic yogurt on the side or spooned over the fish, and sprinkle with chopped parsley (optional). Adjust salt and pepper if needed.
9. Remove the fish from the oven and let rest briefly. Serve the basa with the garlic yogurt on the side or spooned over the fish, and sprinkle with chopped parsley (optional). Adjust salt and pepper if needed.