Easy Baked Fish with Mayo (Crispy Parmesan Topping)

There is a reason baked fish with mayo shows up on my weeknight table, it guarantees tender fillets with a golden, flavorful top. Think mild white fish, a quick mayo Parmesan spread, a whisper of garlic and paprika, then a tiny broil for that crisp finish.

Growing up by the coast taught me to keep seafood simple, let good fish shine, and this method does exactly that.

If you want to cook first and read later, hit the Jump to Recipe to get straight to the steps, or use the Table of Contents to hop to any section you need.

In the quick guide below, I will show you how to make mayo baked fish with pantry seasoning, optional panko for extra crunch, and a bright lemon finish that makes the whole plate sing.

Table of Contents

Why You’ll Love This Recipe

• It is foolproof, baked fish with mayo stays juicy and flaky even if you are new to cooking fish.
• It is fast, the mayo Parmesan spread mixes in one bowl and the fish cooks in minutes.
• It is flexible, use cod, haddock, tilapia, or salmon and it all works.
• It is craveable, garlicky Parmesan on top with a hint of paprika and lemon at the end.
• It is weeknight friendly, one pan, minimal dishes, quick broil for that crisp finish.
• It fits your style, keep it classic or add panko for crunch and herbs for freshness.

Fast fact, a thin, edge to edge layer of mayo browns better than a thick glob.

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Ingredients You’ll Need

• White fish fillets (cod, haddock, tilapia, or similar), 4 pieces at 5–6 oz each, about 1/2 inch thick, patted very dry
• Kosher salt and black pepper, to season both sides of the fish
• Mayonnaise, 1/3 cup, the base that keeps baked fish with mayo moist and helps the top brown
• Parmesan cheese, 1/4 cup, finely grated for even melting
• Lemon zest, 1 teaspoon, plus lemon wedges for serving
• Garlic powder, 1/2 teaspoon
• Paprika, 1/2 teaspoon, sweet or smoked
• Dried dill or parsley, 1 teaspoon, or 1 tablespoon fresh, finely chopped
• Optional crunchy topping, panko breadcrumbs 1/3 cup tossed with olive oil 1 tablespoon
• Optional heat, a pinch of cayenne or crushed red pepper
• Olive oil or neutral oil, a light film for the pan or parchment

Did you know? Fillets that are 1/2 inch thick cook more evenly and typically finish in 10 to 14 minutes at 400°F.

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Step-by-Step Instructions

Here is exactly how to make baked fish with mayo, tender inside and lightly crisp on top.

Step 1: Preheat and Pan Prep

Set the oven to 400°F (200°C) and position a rack in the upper third. Line a rimmed sheet pan with parchment, then lightly oil the parchment.

Step 2: Make the Mayo Parmesan Spread

In a small bowl, mix the mayonnaise, Parmesan, lemon zest, garlic powder, paprika, herbs, and a pinch of cayenne if you like heat. Stir until smooth and spreadable, if it feels thick, loosen with 1 teaspoon water.

Step 3: Season the Fish

Lay the fillets on the pan, pat dry again. Season both sides with kosher salt and black pepper.

Step 4: Coat with Mayo Mixture

Spread a thin, even layer of the mayo mixture over the top of each fillet, go edge to edge so the topping browns evenly. Leave the bottoms bare so the fish steams and releases cleanly.

Step 5: Add the Crunch (Optional)

Toss panko with olive oil until lightly coated. Sprinkle over the mayo tops and press gently so it adheres.

Step 6: Bake Until Flaky

Bake on the upper rack for 10 to 14 minutes, thickness and oven vary, until the centers turn opaque and a fork slides in easily. An instant-read thermometer should read about 135 to 140°F in the thickest part.

Step 7: Broil for Color

Switch to broil for 1 to 2 minutes to bronze the topping, watch closely, it goes fast.

Step 8: Rest and Serve

Let the fish rest 2 minutes on the pan. Dab any excess liquid with a paper towel, add a squeeze of lemon and a scatter of fresh herbs, then serve your baked fish with mayo right away.

Fast fact, carryover heat raises the internal temperature about 5°F off the pan, which is why pulling at 135 to 140°F yields perfect flakes.

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Print

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Serving Suggestions

Baked fish with mayo is flavorful on its own, but the right side dish makes the whole plate shine. Here are a few simple ways to serve it:

• Pair with roasted asparagus or green beans for a bright, fresh balance to the creamy topping.
• Add a starch like herbed rice, garlic mashed potatoes, or buttered noodles to make it a complete meal.
• Keep it light with a crisp garden salad and lemon wedges on the side for extra freshness.

Did you know? A squeeze of lemon at the table not only perks up flavor but also cuts through richness, making each bite taste brighter.

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Wrapping It Up

Baked fish with mayo is one of those dishes that proves simple really is best. With just a handful of pantry staples, you end up with juicy fillets topped with a golden, garlicky Parmesan crust that feels like something from a restaurant kitchen.

You may also like:
– Baked Black Cod Fish Recipe
– Baked Fish and Rice Recipe

It is quick enough for weeknights, flexible with whatever fish you have on hand, and elegant enough to serve to guests.

I hope you give this recipe a try and let it become one of your go-to ways of cooking fish. If you do, I would love to hear how it turned out for you, so feel free to share in the comments below.

Until then, happy cooking and enjoy your baked fish with mayo!