“Much yummier than I thought it would be. I loved the buttered breadcrumb crunch on top!” —Jack, recipe tester, age 9
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.
In 12-inch skillet, melt butter over medium heat. Add panko, garlic, salt, and pepper and cook, stirring often with rubber spatula, until lightly browned, 3 to 5 minutes.
Turn off heat. Transfer panko mixture to medium bowl. Stir in parsley and let cool for 10 minutes.
Meanwhile, in small bowl, whisk together mayonnaise, egg yolk, and lemon zest.
Use paper towels to pat fish dry. Use back of small spoon to spread mayonnaise mixture evenly over top of each fillet.
Working with 1 fillet at a time, coat top of each fillet with panko mixture. Place fillets, crumb side up, on greased rack in baking sheet. Wash your hands.
Place baking sheet in oven and bake until fish registers 145 degrees on instant-read thermometer, 30 to 40 minutes.
A low-temperature oven (set to just 300 degrees) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds rich flavor and helps the crumb topping stay put. Even kids who don’t usually like fish will like this dish!
Follow the steps on the next two slides when you need to mince garlic cloves for a recipe. Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them.
Follow these three easy steps to crack eggs and separate the egg white from the egg yolk: