Parmesan and Basil Whitefish

Prep Time
Cook Time
Ready In

"This quick and easy fish recipe is full of flavour. Perfect for a busy weeknight dinner."

Original recipe yields 4 servings


  • Serving Size: 1 (26.6 g)
  • Calories 124.3
  • Total Fat - 11.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 8.7 mg
  • Sodium - 225.3 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.6 g
  • Protein - 2.6 g
  • Calcium - 77.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Mix together the melted butter, mayonnaise and lemon juice; set aside.

Step 2

Mix together the parmesan cheese, basil, onion powder, garlic powder, salt and pepper; pour into a plate

Step 3

Pour water 1/4 of an inch up a baking pan fitted with a baking rack.

Step 4

Pour the butter mixture into a shallow bowl and dip the fillets coating both sides, one at a time into this mixture, then dip them into the Parmesan mixture, coating both sides.

Step 5

Place the fillets onto the baking rack and bake in a preheated 350 degree Fahrenheit oven for 10 minutes.

Step 6

Turn the broiler on and broil until the fish is golden and starts to flake, (about 4 minutes) do not over cook.

Step 7


Tips & Variations

No special items needed.



I used tilapia, and some fresh basil as well as the dried, and used my broiler pan with water in the bottom instead of a rack in a pan, but otherwise followed this exactly. It was wonderful! Definitely one to put in the rotation, especially since it contains all things I always have on-hand. Thank you for sharing!

review by:
(21 Jul 2014)

Bergy (RIP" Forever in our Kitchen)

Used red snapper. It cam out so moist and delicious. I will make this one again for sure. The Mayo (even lite) keeps the fish moist and seals in the flavour.

(5 Aug 2013)


I had some haddock I wanted to have so I used it for this. The combo of ingredients was great and the fish was delicious. I wouldn't hesitate to make this again. It's perfectly seasoned fish and darn good! Thank you for sharing it Bea! Linda

(8 Mar 2013)