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Home » Entree » Seafood

Panko Crusted Oven Fried Rockfish Fillets

March 13, 2018 By Renee Gardner 64 Comments

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Post Highlights - Jump Anywhere in this Post show
  • 1 The Fish
  • 2 The Breading
  • 3 The Dredging Process
  • 4 The Cooking Process
  • 5 RECOMMENDED KITCHEN TOOLS
    • 5.1 We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for being a part of Renee Nicole’s Kitchen. For more recommended kitchen tools, check out my Kitchen Essentials page.
  • 6  Panko Crusted Oven Fried Rockfish Fillets Recipe
  • 7 Panko Crusted Oven Fried Rockfish Fillets
    • 7.1 Ingredients
      • 7.1.1 Fish
      • 7.1.2 Flour Dredge
      • 7.1.3 Egg Wash
      • 7.1.4 Panko Crust
    • 7.2 Instructions
      • 7.2.1 Set up the dredging assembly line:
      • 7.2.2 Prep the fish:
      • 7.2.3 Fry the fish:
    • 7.3 Notes
    • 7.4 Nutrition

Panko crusted oven fried rockfish fillets fry up golden brown with a light, crispy crunch. Their mild fish flavor and slightly salty parmesan panko coating means these rockfish fillets are sure to please the pickiest palates. Serve these fried fish fillets as the main course, or use them for fish tacos, fish sandwiches, or even fish and chips. It’s easy enough for a weeknight, but impressive enough for date night too. Read up on my tips and tricks below, then try your hand at making them for yourself.

This recipe was updated on March 13, 2018 to reflect a recommendation for a larger skillet, smaller pieces of rockfish, and to streamline the preparation process.

Two pieces of panko crusted rockfish and a green salad on a gray plate.

Two pieces of panko crusted rockfish on a gray plate with a green salad. Text overlay: Oven Fried Panko Crusted Rockfish Fillets Two pieces of panko crusted rockfish and a green salad on a gray plate next to two pieces of rockfish on a cooling rack. Text overlay: Oven Fried Panko Crusted Rockfish Fillets

There is something so satisfying about biting into a piece of perfectly crispy fried rockfish. It’s slightly salty with a crunchy coating on the outside and tender fish inside. Not heavy or fishy tasting, but mild and light. Creating my perfect weeknight version of fried rockfish fillets took some trial and effort, but considering this is my most popular post, I’m sure you will agree that this fish recipe has it figured out.

The panko crust, which is really a parmesan panko combination, gives us a light, crunchy coating that is never heavy or mushy. It browns up quickly to a light golden brown and because the magic happens in your oven instead of on the stovetop, you aren’t left with a big mess to clean up. The fish itself has a light flavor, not fishy, with a firm but tender texture that melts in your mouth. 

Getting this recipe just right took a few trials (and a few errors), but I discovered that my special recipe involved not just one, but two tricks in order to achieve perfection. The first being the panko style bread crumbs and the second the combination of a cast iron skillet and the oven. This fish cooks up in about 6 – 8 minutes, making a great option for a busy weekday evening.

Two pieces of panko crusted rockfish and a green salad on a gray plate next to two pieces of rockfish on a cooling rack.

The Fish

For this recipe, I recommend rockfish. Here in the pacific northwest it is widely available, which makes it inexpensive to buy and most of it is locally caught. Rockfish is a blanket term covering many different species of fish – more than 60 of which can be legally sold under the name rockfish – that all tend to lurk among the rocks near the bottom of the ocean. Depending where you live, this fish can be called bass, red snapper, ocean perch or sea perch. While that can make fish buying confusing for many of us, lets focus less on the name and what we are looking for in a fish fillet.

Most importantly we are looking for a white fish, with a light flaky texture and a mild fish flavor. Most rockfish fillets that I find locally measure less than 1″ thick at their thickest point. This leads to a fast cooking time, which is key to getting this crispy coating and perfectly cooked fish at the same time. If you are unable to find something labeled as rockfish, check with your butcher or seafood monger about substitutions. When I can’t find rockfish, I often substitute other types of whitefish like cod, tilapia, catfish or halibut.

The Breading

If you aren’t familiar with panko style bread crumbs, allow me to introduce you to my crunchy friends. Yes, they are different from regular bread crumbs. Panko is a Japanese style breadcrumb with chunks that are larger, crispier, and lighter. This means that the resulting crust is light and almost delicate in texture, which is exactly what we want.

These days you should be able to find them in most grocery stores, either with the regular bread crumbs or in the Asian foods section.

Rockfish fillets set up to dredge in a flour, egg, and panko parmesan crust.

The Dredging Process

The recipe follows a standard dredging pattern to create a breading that doesn’t slide off. Start with the seasoned flour. Coat the fish lightly, making sure to get every available surface, then shake off any excess. Next dip it in the egg/milk mixture, again coating well. Hold it up for a few seconds to allow any excess to drip off before placing it into the panko/parmesan mixture. Lightly press the mixture onto the fish, making sure it adheres fairly evenly. Place the breaded fish onto a clean plate to rest for at least 2 minutes before cooking so that the crumbs can soak into the egg.

The multiple steps are necessary to make it all stick. Wet won’t stick well to wet and dry won’t stick well to dry. By building the coating on in alternating layers of wet (fish), dry (flour), wet (egg), dry (panko) we create a crust that won’t fall off when we cook it or when we serve it.

Four pieces of panko crusted rockfish at the dredging station waiting to be fried.

The Cooking Process

Cooking these rockfish fillets in oven serves a few purposes. First, it allows you to use only 2 tablespoons of oil for frying. Much healthier than deep frying or even pan frying in a half inch of oil. Also, by cooking them in the oven the trapped heat allows them to cook through very quickly while the oil helps create that perfectly golden crust. Bonus: the oven will contain all of the grease splatters, meaning less danger in the kitchen and less mess to clean up afterwards.

You will need to make sure that your pan is oven safe up to 450 degrees. While a stainless steel pan might get the job done, you will get better results with a cast iron skillet. I previously recommended a 10″ skillet, but if you cut the larger fillets into two pieces, that 10″ skillet can get crowded. I now use a 13 3/4″ skillet. If you don’t have one that large, you can easily make this fish in two batches without the first one going cold.

You must preheat the oven with the pan inside. Be very careful when flipping these fillets over. Not only can grease splatter, but the tender fish can break apart. I use a spatula and a pair of tongs to gently turn the fish, but cutting the fish pieces in half makes this process much easier.

Two pieces of panko crusted rockfish and a green salad on a gray plate in front of to two pieces of rockfish on a cooling rack.

RECOMMENDED KITCHEN TOOLS

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for being a part of Renee Nicole’s Kitchen. For more recommended kitchen tools, check out my Kitchen Essentials page.

Panko Crusted Oven Fried Rockfish FilletsPanko Crusted Oven Fried Rockfish Fillets        Panko Crusted Oven Fried Rockfish Fillets         Panko Crusted Oven Fried Rockfish FilletsPanko Crusted Oven Fried Rockfish Fillets


Panko Crusted Oven Fried Rockfish Fillets Panko Crusted Oven Fried Rockfish Fillets Recipe

Crispy, crunchy, golden brown panko crusted oven fried rockfish fillets are sure to please the pickiest palates. Serve them with a simple salad or try them with my Easy Oven Asparagus or Screaming Skillet Green Beans. These rockfish fillets are also excellent for fish tacos – swap them for the grilled fillets in these Grilled Rockfish Tacos.

If you have leftovers, or just want to do the work in advance, these fish fillets keep well in the fridge for a day or the freezer for up to 3 months. Freeze in a single layer on a baking sheet, then place in a zip top or other airtight container for storage. To reheat, bake in a 375 degree oven until they are hot through.

If you like this recipe please give it a 5 star rating!

Two pieces of panko crusted rockfish and a green salad on a gray plate.

Panko Crusted Oven Fried Rockfish Fillets

Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve. 
4.41 from 42 votes
Print Pin Rate
Course: dinner, Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Calories: 435kcal
Author: Renee Gardner

Ingredients

Fish

  • 2 rockfish fillets* 3/4 - 1 pound
  • 2 TBSP of olive or vegetable oil for frying

Flour Dredge

  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper

Egg Wash

  • 1 egg
  • 2 TBSP milk

Panko Crust

  • 1/2 cup panko bread crumbs**
  • 3 TBSP grated parmesan cheese
  • 1 tsp of Old Bay Seasoning

Instructions

  • Place a large oven safe skillet into the oven and preheat to 425 degrees.

Set up the dredging assembly line:

  • In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
  • In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
  • Wipe out the bowl, then use it again to whisk together the egg and milk.

Prep the fish:

  • Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
  • Dredge first first in the flour, shaking off any excess.
  • Dip fish into the egg mixture, allowing any excess to drip off.
  • Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere. 

Fry the fish:

  • When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
  • Cook for 3 - 4 minutes, then carefully flip over.
  • Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
  • While fish cook, set up a cooling rack over a couple layers of paper towels. 
  • Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

Notes

*If you rockfish is thicker than 1" at their thickest point, you'll need to add an extra minute or two to the cook time. 
**Many of the rockfish fillets I find in the pacific northwest are too big to handle without splashing grease or having them fall apart on me. Slicing them into more manageable fillets makes this cooking method much easier. 
***If your rockfish fillets are large enough to cut into more than 2 pieces, you may want to add an extra tablespoon or two of panko to the crumb mixture. 

Nutrition

Calories: 435kcal
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Filed Under: Entree, Fall, Favorite Fall Dishes, Recipe, Savory Spring Recipes, Seafood, Seasons, Spring, Warm Winter Recipes, Winter Tagged With: Fish, fish fillets, fried, fried fish, fried rockfish, oven fried, panko, rockfish fillets, Seafood

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Reader Interactions

Comments

  1. Sara

    February 26, 2016 at 7:52 PM

    This looks great! I am always thrilled to try new fish recipes!

    Reply
    • George Nochta

      September 24, 2016 at 7:27 PM

      If you do not have a cast iron skillet do not make this recipe. At 450 degrees the panko coating will not brown. The fish will be done, but if you want brown crusted fish you’ll be disappointed

      Reply
      • Renee Sitavich

        September 29, 2016 at 2:15 PM

        George is right. The dark color of the cast iron definitely impacts the browning of the panko. If you make it in a stainless steel pan the fish will be cooked, but the breading will only be lightly browned.

        Reply
        • Julie M

          July 19, 2018 at 11:19 PM

          You don’t need a cast iron skillet. Used an old “seasoned” baking sheet that I’ve had for 35 years. Covered the base with light olive oil and preheated. My rockfish fillets were a little thicker so needed an extra minute or so but came out golden brown nonetheless..Was devoured by the family with gusto. Definitely a keeper for the family recipe box.

          Reply
          • Renee Gardner

            July 20, 2018 at 5:38 PM

            Thank you Julie for sharing your experience! I’m so glad it worked out well and your family enjoyed it.

  2. Mrs Minty Cream

    February 27, 2016 at 3:48 AM

    I don’t think I have had rockfish before but your pictures make it look SO GOOD! It just happens that i have a packet of panko bread crumbs in my pantry and I think you just gave me an idea on how to use it! Thanks for the share 🙂

    Reply
  3. Noel

    February 27, 2016 at 6:24 AM

    Exactly what I needed to go with the tilapia in the freezer … I was wondering how to make it “new and exciting” this week!!

    yummed and stumbled

    Reply
    • Renee Sitavich

      March 1, 2016 at 3:42 PM

      Thank you!! Hope you enjoy!

      Reply
  4. Felesha

    February 27, 2016 at 6:27 AM

    I just love working with panko! It’s only the best crunch EVER!!!

    Reply
  5. Jessica

    February 27, 2016 at 7:09 AM

    Renee, these fillets are perfectly brown! You really can’t beat the crunchy, crispy texture of Panko. I’d love these fillets on a sandwich!!

    Reply
    • Renee Sitavich

      March 1, 2016 at 3:43 PM

      They work wonderfully on a sandwich (or in a taco too!)

      Reply
  6. Tania @ COOKTORIA

    February 27, 2016 at 7:13 AM

    Felesha is right! Crunchy panko with juicy fish inside… It is the BEST!

    Reply
  7. Samatha

    October 21, 2016 at 6:25 PM

    You say oven fried but it does not say to put into the oven after frying

    Reply
    • Renee Gardner

      October 22, 2016 at 12:53 PM

      Samantha, Thanks for taking the time to comment! The frying in this recipe actually happens in the oven. As the directions say, you preheat the oven with the pan inside and then add the oil, followed by the fish. In a matter of minutes you have crispy fish fried inside the oven. I hope you enjoy it! – Renee

      Reply
      • Mary

        November 27, 2016 at 2:29 PM

        You did not put oven temperature in recipe.

        Reply
        • Renee Gardner

          November 29, 2016 at 6:42 PM

          Hi Mary! Thanks for stopping by! The first instruction in the recipe card says “Place a 10″ oven safe skillet into the oven and preheat to 425 degrees.” The oven and pan must both be heated to 425 degrees in order for the fish to brown properly. If you have any other questions, don’t hesitate to ask!

          Renee Nicole

          Reply
          • Julie M

            July 19, 2018 at 11:25 PM

            As I don’t have a cast iron skillet, I used an old baking sheet but upped the temp to 450. Worked perfectly.

  8. Vanessa

    October 26, 2016 at 6:42 PM

    So very delicious!! Thank you for the amazing recipe!
    It was my first time cooking rock cod (fiance just caught it 3 days ago) and I will definitely be using this recipe again! Even the mother in law who doesn’t eat fish said it was good! thanks again!

    Reply
    • Renee Gardner

      October 27, 2016 at 1:03 PM

      Thank you Vanessa!! This is still one of my most favorite fish recipes and I’m glad your family enjoyed it. Best wishes to you and your fiance (and I hope you find more recipes to impress your mother-in-law too!)

      Reply
  9. Colleen Shelley

    November 3, 2016 at 5:15 PM

    Love this recipe! This is the second time I have made this in 10 days. I do not have a cast iron skillet so I use my calphalon and it came out beautiful.wonderfully crispy and lightly browned! Perfect! Thanks so much for this!!

    Reply
    • Renee Gardner

      November 3, 2016 at 7:18 PM

      Wow Colleen! That’s great to hear! Even I struggle to get it right when it isn’t cast iron. I’m so glad you are enjoying it – it’s my absolute favorite way to eat fish!

      Reply
  10. Sabrina @ Familynano

    December 6, 2016 at 2:38 PM

    This is a great recipe – delicious and easy.
    The panko adds a light crispy taste with great texture
    Thanks for sharing, Renee!

    Reply
    • Renee Gardner

      December 7, 2016 at 9:57 AM

      You are welcome Sabrina! This is still my favorite way to make fish – I may have to put it into the rotation this week!

      Reply
  11. Erin

    May 14, 2017 at 3:49 PM

    Delicious! This is exactly how I love to eat fish.

    Reply
    • Renee Gardner

      May 15, 2017 at 3:52 PM

      Thanks Erin! Me too!

      Reply
  12. Betty

    June 12, 2017 at 6:09 AM

    Love this recipe for fish fillets. The crispy crust made all the difference with our rockfish fillet.
    And so easy. Will it work with salmon? Next time….

    Reply
    • Renee Gardner

      June 20, 2017 at 11:55 AM

      Thanks Betty! It’s still my favorite way to eat fish. I’m not sure if it will work with a salmon filet, since they are cut much thicker. You’d probably end up with the outside cooking too fast and the inside not cooking through. If you do want to try it, I’d cut the salmon filet in half crosswise to make it about as thick as the rockfish. Please come back and let me know if it works!!

      Reply
  13. Anne D

    August 22, 2017 at 7:12 PM

    This was delicious! I used half of the Bay seasoning since we don’t like spicey food. Because it is a hot summer day, I didn’t want to heat up the kitchen. So I pan fried the fish for about 8 min total with 2-3 tablespoons of olive oil in a non stick pan. The crust was brown and crisp. This is actually fairly easy. I will definitely make it again.

    Reply
    • Renee Gardner

      August 23, 2017 at 2:29 PM

      Thanks Anne! I’m so glad you enjoyed it.

      Reply
  14. Bella

    October 15, 2017 at 8:49 PM

    Exceptional! Crispy, crunchy without all the oil. My guy is gluten free, so I dusted the fish first with gluten free flour, then the egg wash, followed by medium-fine cornmeal. It was amazing.

    Reply
    • Renee Gardner

      October 18, 2017 at 5:50 PM

      So glad it worked well for you with your substitutions! The cornmeal would give it an excellent crunch!

      Reply
  15. Janet Martin

    December 7, 2017 at 7:39 PM

    Holy Panko Batman! Thank you so much for this recipe!! We recently moved to the PNW and I came upon a great deal for some fresh caught Rockfish. I was unfamiliar with this fish but I bought a large quantity as the price was so good and it was fresh. I packaged it up in multiple pkgs for my freezer. I tried (unsuccessfully) cooking two separate batches. I had avoided cooking the rest for the past couple of months, and was contemplating throwing it all out! (I am a great cook, really…lol) I followed your recipe to the letter, using the coconut oil option and my cast iron skillet. I actually made two batches, as I had packaged the fish in parcels of 4. We LOVE it! I took pics but I don’t see an option to upload them. Anyway, I am forever grateful and will make it this way from now on, and I will not shy away from buying Rockfish in the future! Thank you again!! P.S. So much less mess than pan frying on the stove top! P.P.S. Sorry for such a long review! xoxo

    Reply
    • Renee Gardner

      December 12, 2017 at 5:29 PM

      Janet,
      Thank you for the long review!! I’m so glad that you not only found a tasty way to use all that rockfish, but I’m glad your family loved it as well. I am new to the PNW as well and can’t wait to get my hands on more of it. It’s still my favorite way to eat it. If you want, post the pics on IG and tag me @reneenicoleskitchen! I’d love to see how they turned out! You can also find me on facebook at https://www.facebook.com/ReneeNicolesKitchen

      Reply
  16. Susan Murray

    December 23, 2017 at 9:17 PM

    This was an easy, delicious recipe. Thank you for sharing it.

    Reply
    • Renee Gardner

      December 27, 2017 at 2:34 AM

      You are welcome Susuan! Glad you enjoyed it!

      Reply
  17. Danielle

    March 15, 2018 at 5:09 AM

    I am addicted to panko breadcrumbs! I started using them a year or so ago, and prefer them over regular breadcrumbs…I don’t even remember the last time I used regular breadcrumbs. This fish sounds delicious. And so easy for weeknights, it’s perfect!

    Reply
    • Renee Gardner

      March 15, 2018 at 1:47 PM

      I’m the same way! Before I discovered panko you wouldn’t find breadcrumbs in my pantry. Now, I buy a new box before the old runs out. I hope you get the chance to try this fish!

      Reply
  18. Laurie

    March 27, 2018 at 10:27 PM

    I made the recipe, followed it to a “T” including the iron skillet. I would make it again and again using even other types of fish. I purchased a bit more rockfish than I really needed as I often do misjudge when buying fish. So the extra breaded uncooked fish ready to go I will make fish tacos with tomorrow as Renee suggested..The fish comes out super crispy and not greasy like a fried fish would..

    Reply
    • Renee Gardner

      March 29, 2018 at 2:12 PM

      Laurie – I am so glad to hear you love this recipe! If you don’t mind, please let me know how the extra fish turns out. Any time I’ve had extra I’ve gone ahead and cooked it, then froze it for later. I’d be very interested in knowing how it kept – did you refrigerate or freeze the breaded fish? Did it turn out as crispy as the fish cooked immediately?

      Reply
  19. Tara

    March 28, 2018 at 1:57 PM

    I love this method of “frying” fish! I didn’t have parm, so I used blue cheese instead. So light and delicious. Thanks for sharing!!

    Reply
    • Renee Gardner

      March 29, 2018 at 2:13 PM

      Ohh!! Did you use a hard, aged blue cheese?! That sounds like such a fun combination.

      Reply
  20. Eieen

    June 21, 2018 at 8:37 AM

    This is a restaurant quality meal. The fish was delicious. Using such simple ingredients to create this meal was awesome. Your pictures and directions were very helpful. I know I am going to be making this recipe often. Next time, I am going to heat my cast iron skillet on the BBQ and cook my fish on the BBQ with the lid closed. My oven takes too long to reach the suggested temperature and then to cool down, especially annoying on a hot day like it was today. Thank you for posting this recipe and giving the “from scratch” enthusiasts a quality blog site.

    Reply
    • Renee Gardner

      June 22, 2018 at 5:21 PM

      Thank you Eieen. I am so glad you enjoyed it. Yes, the one negative about this recipe is the hot oven on a hot day. It’s not so bad in Spring or Fall, but in the midst of Summer it can be too much. I think your plan to use the grill will work well. If it does, share it on Instagram and tag me @reneengardner so I can see!

      Reply
  21. Neil Grey

    July 25, 2018 at 8:11 PM

    I have never before been moved to write a comment on a recipe but this one is too good to pass up. Read your directions and expected to end up with a good meal. Followed your directions to the letter and ended up with a gourmet treat. The crisp, ever so slightly salty crust perfectly sets off the moist flaky fish inside. The assembly line, the oven, and of course the Panko and grated Parmesan made the process painless and the result delightful. I also appreciated your description of the process, which explained why you do it just this way and convinced me to do so as well.
    Thank you.

    Reply
    • Renee Gardner

      July 26, 2018 at 4:14 PM

      Neil,

      You are welcome. I am so glad you took the time to leave a comment and let me know that it worked so well!! It’s comments like these that make me remember why I do this: so that people like you can make amazing food at home. I’m so glad you loved it.

      Renee

      Reply
  22. Melinda Warren

    August 15, 2018 at 6:36 PM

    Awesome recipe! I substituted Italian bread crumbs for Panko (didn’t have them). Will definitely make this again & again. Oh, I had oven baked asparagus too… very yummy dinner with a side salad.

    Reply
    • Renee Gardner

      August 16, 2018 at 11:43 AM

      So glad you enjoyed it Melinda!! If you do try it with panko next time, come back and tell me which one you like better! I can’t find a brand of standard breadcrumbs that I like, so short of making my own (which doesn’t happen for a weeknight meal) I stick with panko. I’d love to hear your comparison of the two.

      Reply
  23. Paul Romans

    September 9, 2018 at 6:28 PM

    After a day deep sea fishing my buddy & I each came home with 10 Rockfish, about 12# of fillets. He fixed a meal at his house on my way home. He is a good cook, but I was disappointed in the meal. Upon arriving home, I froze all the rockfish, wondering if I could find a recipe that would improve the results of our trip. WOW, did I!! This recipe of yours is fantastically easy and delicious. I thawed a package of 3 fillets, which my wife and I ate for three meals! I raved to my buddy about this and have sent the recipe on to him. You saved a lot of fish from going bye-bye the wrong way! Thank you

    Reply
    • Renee Gardner

      September 13, 2018 at 10:07 AM

      Paul, This makes me so happy!!! I would hate for all that rockfish to go to waste and so glad you came across my post. Don’t forget to also check out my Rockfish Tacos – you can make the fish crispy with this recipe, or grill it on a cedar plank as described in that recipe. I’m also working on some rockfish cakes (like crab cakes) but my supply of rockfish isn’t as plentiful as yours, so it’s a little slow going.

      Reply
  24. David

    September 28, 2018 at 10:54 AM

    I recently had a memorable deep sea fishing trip that left my freezer full of Pacific rock and ling cod. I searched for the perfect simple and quick recipe and found it. Thank you Renee for the clear step by step instructions and everyone that I make it for falls in love fish eaters or not. The ingredients are commonly used items and readily available at most stores. I don’t normally write reviews but this one deserved my attention.

    Reply
    • Renee Gardner

      September 28, 2018 at 7:32 PM

      David, I am so happy to hear this!! Thank you for taking the time to stop by and let me know.

      Reply
  25. Jo

    October 26, 2018 at 5:09 PM

    Nutritional information would be very helpful. Thank you.

    Reply
    • Renee Gardner

      October 26, 2018 at 5:26 PM

      Hi Jo!

      Thanks for stopping by and taking the time to leave a note. I am not a dietician or nutritionist, so I do not provide any nutritional information besides an estimation of calories, which is required by google. The nutritional information you find online for a homemade recipe will never be exactly correct – and if that information is important to you, it should be right. Depending on the ingredient brands and measurements, and any substitutions, the information can vary widely. If you would like more information about the nutrition in a recipe, I recommend using MyFitnessPal.com. You can easily pull a recipe using it’s URL, then adjust the ingredients based on your preferred brands and any other substitutions you may make. Please keep in mind that for this recipe you’ll need to measure the oil before and after you bake so that you know how much oil to include in your calculations.

      Cheers!

      Renee

      Reply
  26. Angelyn

    October 28, 2018 at 7:55 AM

    Thank you for this recipe! We made it last night and it was a hit. Definitely will be making it again.

    Reply
    • Renee Gardner

      October 29, 2018 at 6:36 PM

      So happy to hear that Angelyn!

      Reply
  27. Thom Davis

    November 15, 2018 at 2:26 PM

    I do a couple things differently, but have been doing them for years. I season only one side of the fish with cajun rub, coat both sides in wondra flour…then dip in egg wash, then roll in panko/parm. Rather than trying to flip such a delicate fish, I preheat the cast iron skillet on the stovetop getting the oil smoky hot. Put the fish in the skillet for about 30 seconds to 2 minutes (depending on thickness of your fillets). Then transfer to the oven which is preheated and on broil (I use convection broil). Leave in for about 2-3 minutes or panko is brown whichever comes first. I dislike overcooked fish…my rule of thumb is 2 minutes per quarter inch thickness total cooking time…seems to work.

    Reply
    • Renee Gardner

      November 16, 2018 at 2:04 PM

      I like your take on the broiler! I’ll have to try mine that way some time. And I totally agree on disliking overcooked fish, or really any over cooked meat. Thanks for stopping by Thom and taking the time to leave a comment.

      Reply
  28. Andy

    January 27, 2019 at 11:34 PM

    Recipe is awesome and was a excellent meal, thank you.

    Reply
    • Renee Gardner

      February 1, 2019 at 12:56 PM

      Thanks for taking the time to come back and let me know!! Glad you enjoyed it.

      Reply
  29. Kathy

    February 17, 2019 at 10:34 PM

    Loved it…we used a cake pan lined in foil with the oil, oven at 450 and the fish and panko were perfect! Thank YOU!

    Reply
    • Renee Gardner

      February 21, 2019 at 2:28 PM

      So glad it worked out for you Kathy!

      Reply

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Hi! I'm Renee, the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen. I create approachable, homemade, gourmet recipes to help home cooks become home chefs. Inspired by easily accessible seasonal ingredients, these dishes are sure to impress your food loving friends and family. No fancy fads here, just high quality, homemade from scratch recipes. Learn more…

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  • Happy New Year!! 🥳 
As 2018 comes to a close, it’s time once again to reflect on all the good that has come from this year. It’s been a good year, a year of change and growth. Goals were set, some were crushed, and some fell short. As a whole, I find myself in a good place, a much better place than 2017. 🥂
Looking forward to 2019, there are SO many things I want to accomplish that I’m struggling to put it all into focus at once. I want to take profession cooking lessons, continue to expand my SEO knowledge and put it into practice, and expand my video production. Above all of it, I want to create a better work/life/family balance. 📔
The first thing I’m doing: figuring out my word of the year. Maybe a couple of these Champagne Pomegranate Cocktails will help??
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Recipe Here: https://reneenicoleskitchen.com/pomegranate-orange-sparkler/
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  • Fun with Lobster = Lobster Risotto
For our first Christmas with just the two of us, we decided on a surf & turf theme. This lobster risotto did not disappoint. I think it’s a tradition in the making!
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What new traditions did you make this year?
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  • Two days till Christmas!! Is your Christmas menu ready??
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There is still time to add dessert! Specifically this Egg Nog Creme Brûlée. It’s rich, creamy, with just a hint of eggnog and rum (or brandy, bourbon, or cognac).
🍨  https://reneenicoleskitchen.com/eggnog-creme-brulee/ or DM me for a clickable link!
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  • I love finding old recipes buried on the blog where they shouldn’t be and giving them a facelift! These brown butter roasted pecans are the latest revived recipe! They are a savory take on buttered nuts with brown butter, sage, and honey. Add them to a cookie platter, cocktail bar, or cheese board!
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Full recipe -> https://reneenicoleskitchen.com/brown-butter-roasted-pecans/
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  • Two weeks until Christmas!! Who’s got their holiday meal planned?? If you don’t, you must check out this Garlic Fennel Crusted Roast Rack of Lamb - it’s a definite show stopped and easier than you would expect.
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Recipe 👉🏻 https://reneenicoleskitchen.com/garlic-fennel-crusted-roast-rack-of-lamb/
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