Crusted Fish with Wine Mustard Sauce
Elevate your dinner with this irresistible Crusted Fish with Wine Mustard Sauce, a dish that blends crunch, flavor, and elegance in every bite. Perfectly seasoned white fish fillets—think cod, halibut, or tilapia—are encrusted with a golden panko-parmesan coating infused with fresh parsley, zesty lemon, and a hint of black pepper. After a quick sear, the fish is oven-finished to delicate perfection. The pièce de résistance is the velvety wine mustard sauce, crafted with dry white wine, Dijon mustard, and a splash of heavy cream for a luscious, tangy complement. This gourmet recipe comes together in just 40 minutes, making it ideal for both weeknight meals and celebratory occasions. Serve alongside roasted vegetables or a crisp salad for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (such as cod, halibut, or tilapia)
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup dry white wine
- 1.5 tablespoons Dijon mustard
- 0.25 cup heavy cream
- 1 clove garlic, minced
- 0.5 cup all-purpose flour (for dredging)
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, parsley, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In another shallow dish, place the flour. In a third dish, whisk together the egg and water to create an egg wash.
Pat the fish fillets dry with paper towels and season both sides lightly with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Dredge each fish fillet in the flour, shaking off the excess. Dip it into the egg wash, then press it into the breadcrumb mixture, coating evenly on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the fish fillets for 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the wine mustard sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the white wine and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Whisk in the Dijon mustard and heavy cream, stirring until the sauce is smooth. Lower the heat and simmer for an additional 2-3 minutes to thicken slightly. Remove from heat and keep warm.
Remove the fish from the oven and let it rest for 2 minutes. Plate the fish and drizzle the wine mustard sauce over the top.
Garnish with additional parsley if desired, and serve with your favorite side dishes such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 621 mg | 48% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
