One Pan Lemon Parmesan Fish and Asparagus

One Pan Lemon Parmesan Fish and Asparagus
One Pan Lemon Parmesan Fish and Asparagus

The of the best parts about this recipe was the Parmesan cheese, which is a favorite of Jeff’s. This hard cheese was created in Italy and was named after the areas in which it is produced- mainly Parma. When you are working with that wonderful Parmesan and Panko breading mix, you want to make sure you press the fish down into it, cover the top in some of the coating and then press down on it again. Get it nice and covered “with the cheesy goodies” for a nice thickness.

Baby asparagus is perfect for this recipe as it is tender, and the pieces are less woody. You can use regular asparagus too, if that’s what you prefer or have on hand. Fish wise, Jeff recommends a nice firm white fish. Haddock or cod are excellent choices, and he used haddock in our test batch. Really, any fish will work for this- if you like tuna, make tuna. If fish isn’t your thing at all, chicken will do as a perfect substitute! If fish isn’t your style though, why are you looking at a fish recipe?

All of the fish lovers who tried this recipe really liked it. They were especially fond of the thick breading. Jeff thinks this is a good, easy one pan recipe that comes together nicely and doesn’t take a huge chunk of time out of your day to make. It’s an easy recipe that came be thrown together even after the worst kind of work day. The flavors of the fish and the asparagus really complimented each other.

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Category: Quick and Easy, Seafood
  • 1-1/2 lbs white fish (haddock or cod)
  • 1/3 cup all purpose flour
  • 1 cup Panko crumbs
  • 1 cup Parmesan cheese, separated
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 3-4 lemons
  • 1 Tbsp garlic, minced
  • 5 Tbsp butter, melted and separated
  • 1 Tbsp Lemon Pepper
  • 1 lb asparagus
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper, or grease a baking dish.
  2. Grab 3 medium size bowls. Add flour to first one.
  3. In second bowl, combine 1/2 cup Parmesan cheese, Panko crumbs, parsley, garlic powder, and a pinch each salt and pepper.
  4. In the 3rd bowl, add 4 Tbsp lemon juice, minced garlic, and 5 Tbsp melted butter, and lemon pepper. Stir, and set aside 4 Tbsp of mixture.
  5. Cut fish into strips about 1 inch wide.
  6. Coat fish in flour, lemon mixture and then coat in the Parmesan and Panko mixture.
  7. Place fish onto baking pan and bake for 10 minutes.
  8. Remove pan from oven, turn fish over and add asparagus. Drizzle remaining butter mixture over asparagus and add remaining parmesan cheese. Place lemon slices into pan.
  9. Return to oven and bake for additional 12-15 minutes.
  10. Garnish with parsley(optional) and serve.