If you’ve ever struggled to make fish exciting, this crusted fish recipe is a total game changer. It’s one of the easiest and most delicious ways to serve fish—crispy, golden, and ready in just 10 minutes from start to finish. The Dijon mustard acts like a magic “glue,” helping the cheesy, herby topping stick perfectly while adding flavour at the same time.
This recipe is low in calories, high in protein, and genuinely feels like something you’d order at a fancy restaurant. We’re using the pan-to-grill method to get that perfectly crisp crust while keeping the fish juicy and flaky inside. It’s the perfect quick dinner that feels satisfying without being heavy. Whether you’re new to cooking fish or just looking for a foolproof method that never fails, this one’s for you. I love how this comes together so fast—just mix, press, pan and grill.
Tips
- Use kitchen paper to dry the fish: This helps the mustard and coating stick better and ensures a crispy finish.
- Don’t skip the Dijon mustard: It’s not just for flavour—it acts like a glue and adds moisture and depth.
- Pan-to-grill method is key: Heating the pan on the stove gives the base a head start, while the grill finishes off the crispy top without overcooking the fish.
- Make it your own: Add lemon zest, chilli flakes or swap parsley for basil or dill.
- Use an oven-proof pan: It makes the transfer to the grill seamless and saves on washing up.
Swaps
Basa fillets: Use cod, haddock or tilapia for a similar mild flavour and flaky texture.
Panko breadcrumbs: Swap with regular breadcrumbs, crushed cornflakes, or oats for a different crunch.
Parmesan: Use Grana Padano or Pecorino for a similar salty, cheesy taste.
Dijon mustard: Wholegrain or classic yellow mustard can work, though Dijon gives the best tang and creaminess.
Parsley: Try dill, basil, or coriander depending on your flavour preference.
Storage
Fridge: Store cooked fish in an airtight container for up to 2 days. Reheat in the oven or air fryer to keep the crust crispy.
Freezer: Not recommended once cooked as the crust softens. You can freeze uncooked crusted fillets on a tray and cook from frozen, adding a few extra minutes to cooking time.
More Fish Recipes
- Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
- Air Fryer Stuffed Salmon & Broccoli
- 1 Pan Asparagus & Peas Cod
- Mediterranean Tuna Linguine
Crusted Fish
Ingredients
- 2 basa fillets
- 30 g panko breadcrumbs
- 20 g Parmesan
- 1 tbsp parsley
- 2 tbsp Dijon mustard
- 1 garlic glove grated
- 1 tbsp oil
- Salt/ pepper to taste
Instructions
- In a small bowl add Panko breadcrumbs, Parmesan, garlic, and parsley.
- With a piece of kitchen roll paper tap the fish fillets to remove excess moisture.
- Now spread 1 tbsp of mustard to each fillet and use it as a “glue” for the fish fillet’s topping, I simply pressed down gently the fish into the bowl, so the breadcrumbs stick nicely.
- Now a little trick to have the best cooked fish:
- Preheat the grill.
- Heat up some oil in a oven proof pan and when the oil is really hot add the fish fillets and immediately transfer the crusted fish under the grill.
- Cook for 6 minutes under the grill and you’ll have the most delicious and perfectly cooked fish with an addictive crunchy top.