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Crispy Baked Perch

Have you ever had ocean perch? It's a white fish that is mildly sweet, super flaky and firm, and very easy to cook. One of my favorite ways to cook ocean perch is to coat it in a delicious Dijon-mayo-Parmesan-breadcrumb topping and bake until crispy. The parmesan crusted perch bakes in under 10 minutes, making for a very easy seafood dinner. Kid-friendly, easy, tasty—perfect! Try this Baked Perch recipe for dinner this week!

Oh, and if you can't find perch, try this parmesan-crusted fish recipe with tilapia!

Parmesan crusted perch on a plate separated to show flaky texture
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Baked perch fillets

Ocean perch is not a large fish, so it has little fillets that are super easy to cook with and quickly cook through to perfect flakiness. Since this perch recipe has a crispy topping made with crispy Panko breadcrumbs, the fillets remind me of a fried fish stick but without all the grease.

Baked fish without the fuss and grease of deep frying?? Yes please!

Plate of Parmesan crusted baked perch fillets.

More easy baked seafood recipes: Baked Swai in Lemon Garlic Sauce

What does perch taste like?

Ocean perch is a white fish that reminds me of the combination of tilapia and cod. Tilapia in flavor, cod in flakiness and firmness. It is a great fish to cook with and is a favorite even with my picky kid, who won't eat any other white fish other than fish sticks. 

Perch is pretty mild in flavor with a subtle sweetness (not sugary sweet, but ya know how lobster meat has a mild sweetness?? YUM). It is a lean fish without too much fat in it.

In this recipe, the perch fillets are coated in a Dijon-mayo spread and then dipped into a combination of crispy Panko breadcrumbs and grated Parmesan. The Dijon and mayo mixture has the perfect combination of a little mustard flavor and a little bit of fat, which balances out the leanness of the perch. (By the way, try my mayo baked salmon, it's so good!!).

And the crispy Parmesan topping??? SO GOOD!

Close up of a crispy baked Parmesan crusted perch fillet

Ingredients

  • 1 lb ocean perch fillets (skin on is OK)
  • salt and pepper, to taste (about ½ teaspoon each)
  • 1.5 tablespoon Dijon mustard or regular yellow mustard
  • 1.5 tablespoon mayonnaise
  • ⅓ cup plain panko breadcrumbs
  • ⅓ cup grated Parmesan (finely grated, not shredded. The stuff in the green jar is OK here, but freshly grated is better)
  • 1 teaspoon herbs de Provence (or your favorite dried herbs)
  • olive oil sprayer (I love this refillable one)
Ingredients to make crispy baked ocean perch.

More easy seafood dinners: Swai in Tomato Caper Sauce

Equipment

Instructions

Preheat oven to 400F. Spray or brush a large baking sheet with oil, or line a baking sheet with parchment paper and then spray it with oil.

In a large dinner plate, combine the panko breadcrumbs, Parmesan, and herbs de Provence. Mix to combine.

Plate with grated Parmesan, panko breadcrumbs, and herbs de Provence mixed together.

In a small bowl, combine the Dijon mustard and mayonnaise and mix well.

Season the perch with salt and pepper on both sides. Lay flat (skin side down if the skin is on). Use the back of a spoon to spread the mayo+mustard mixture on top of the perch fillets (top side only).

Plate with ocean perch fillets with a mayo and mustard mixture spread on top.

Use your hands to place the perch fillets mustard side down into the breadcrumbs mixture. Press down gently but firmly to get the breadcrumbs to coat the bottom. You're coating just one side.

Pressing mayo-coated Perch fillets into Parmesan breadcrumb mixture

Arrange the breaded perch fillets on the baking sheet with the breadcrumb side up. Spray the tops with olive oil.

Perch fillets coated in Parmesan and Panko breading arranged on a baking sheet and sprayed with oil.

Bake in a preheated oven for 5-6 minutes. Turn on the broiler and broil for 2-3 minutes, or until the breadcrumbs are golden brown and the perch is cooked through. Keep a close eye on the tops of the perch to make sure the breadcrumbs don't burn!

Baking sheet with baked perch fillets

Serve warm, squeezing fresh lemon juice over the tops of the perch fillets.

What to serve with baked perch

Baked perch makes a great addition to pretty much ANY dinner because it goes with so many dishes!

It makes a fun twist on crispy fish tacos. Just put a piece or two in a tortilla and add some fruity salsa on top, like this pineapple pico de gallo! We love it with rice and a roasted or air fried vegetable. It tastes great next to roasted young potatoes or mashed potatoes.

For a quicker dinner where all the dishes can be ready in about 20 minutes or less, pick some easy sides:

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Plate of baked ocean perch
Print Recipe
5 from 14 votes

Crispy Baked Perch

This crispy seafood dinner of baked perch is ready in under 20 minutes! Just a few ingredients and so delicious. Read the blog post for serving ideas.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Servings: 3
Author: Kate

Ingredients

  • 1 lb ocean perch fillets - (skin on is OK)
  • salt and pepper - to taste (about ½ teaspoon each)
  • 1.5 tablespoon Dijon mustard - or regular yellow mustard
  • 1.5 tablespoon mayonnaise
  • cup panko breadcrumbs
  • cup grated Parmesan - (finely grated, not shredded. The stuff in the green jar is OK here, but freshly grated is better)
  • 1 teaspoon herbs de Provence - (or your favorite dried herbs)
  • olive oil in a sprayer - (I love this refillable one)

Special equipment

Instructions

  • Preheat oven to 400F. Spray or brush a large baking sheet with oil, or line a baking sheet with parchment paper and then spray it with oil.
  • In a large dinner plate, combine the ⅓ cup panko breadcrumbs, ⅓ cup grated Parmesan, and 1 teaspoon herbs de Provence. Mix to combine.
    Plate with grated Parmesan, panko breadcrumbs, and herbs de Provence mixed together.
  • In a small bowl, combine the 1.5 tablespoon Dijon mustard and 1.5 tablespoon mayonnaise and mix well.
  • Season the perch with salt and pepper on both sides. Lay flat (skin side down if the skin is on). Use the back of a spoon to spread the mayo+mustard mixture on top of the perch fillets (top side only).
    Plate with ocean perch fillets with a mayo and mustard mixture spread on top.
  • Use your hands to place the perch fillets mustard side down into the breadcrumbs mixture. Press down gently but firmly to get the breadcrumbs to coat the bottom. You're coating just one side.
    Pressing mayo-coated Perch fillets into Parmesan breadcrumb mixture
  • Arrange the breaded perch fillets on the baking sheet with the breadcrumb side up. Spray the tops with olive oil.
    Perch fillets coated in Parmesan and Panko breading arranged on a baking sheet and sprayed with oil.
  • Bake in a preheated oven for 5-6 minutes. Turn on the broiler and broil for 2-3 minutes, or until the breadcrumbs are golden brown and the perch is cooked through. Keep a close eye on the tops of the perch to make sure the breadcrumbs don't burn!
  • Serve warm, squeezing fresh lemon juice over the tops of the perch fillets.

Notes

The nutrition facts are estimated assuming 1 lb of perch for 4 people, which ends up being 2-3 pieces per person, depending on the size of the fillets.

Nutrition

Calories: 250kcal (13%) | Carbohydrates: 5g (2%) | Protein: 35g (70%) | Fat: 10g (15%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg (28%) | Sodium: 689mg (29%) | Potassium: 490mg (14%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 94IU (2%) | Vitamin C: 0.2mg | Calcium: 147mg (15%) | Iron: 2mg (11%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Comments or questions about the recipe?
Recipe Rating




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Tina

Monday 18th of December 2023

I was a bit concerned at first making this, as I am not a mustard fan, but it turned out perfect and tasted so good. My husband said we needed to go buy more fish so we could make this recipe again. Thank you so much for sharing, it was delicious. 😋

Kate

Tuesday 19th of December 2023

So glad you took a chance! It definitely doesn't come out "mustardy." We love this Perch recipe, but I use this technique with other fish too.

Janean

Wednesday 6th of December 2023

This was fabulous! My entire family raved about it!! I did not have the spice in the recipe, so just used another I had on hand, it worked just fine! Thank you!

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