Crispy Baked Perch Recipe
If you’re after a weeknight dinner that feels like a treat and tastes like the very best of coastal comfort, Crispy Baked Perch is about to become your new all-star recipe. The mild, flaky fillets get a golden, crunchy topping that takes just minutes to achieve in the oven. This is the kind of dish that looks and tastes impressive, yet the steps are so approachable that it might just slip into your regular meal rotation. Each bite brings together the tender perch, a hint of sharp Dijon, and a layer of toasty, cheesy breadcrumbs—pure magic in under 20 minutes!

Ingredients You’ll Need
Every ingredient in Crispy Baked Perch serves an important role, from the succulent fish fillets right down to the final spritz of olive oil. Gather these kitchen staples and see how each adds something special—flavor, crunch, color—to bring it all together.
- Ocean perch fillets: The star of the show; these flaky, mild-tasting fish fillets are perfect for baking and take on crispiness beautifully.
- Salt and pepper: A simple seasoning that wakes up the natural flavor of the perch while keeping things classic.
- Dijon mustard: Offers a little tang and subtle heat that pairs perfectly with fish, making the coating extra flavorful and helping those breadcrumbs stick.
- Mayonnaise: Helps the coating stay luscious and moist while baking, plus encourages browning for those gorgeous golden tops.
- Panko breadcrumbs: The secret to achieving a light, ultra-crispy crust.
- Grated Parmesan: Adds a savory, nutty kick to the crust and helps it get beautifully browned.
- Herbs de Provence: This blend of dried herbs brings in just the right notes of earthy, aromatic flavor—feel free to swap for your own favorite combo.
- Olive oil spray: A quick spritz is key for that crunchy finish without any greasiness, plus it helps the topping crisp up beautifully.
How to Make Crispy Baked Perch
Step 1: Prep the Baking Sheet
Preheat your oven to 400F—this high heat is what makes the coating truly crisp! Grab a large baking sheet and spray it lightly with olive oil, or line it with parchment paper and mist with a touch more oil. The goal is a nonstick surface, so cleanup is a breeze and none of that glorious crust gets left behind.
Step 2: Create the Crispy Coating
On a large dinner plate, mix together your panko, Parmesan, and herbs de Provence. Go ahead and use your fingers to combine everything; you want those cheesy bits and breadcrumbs distributed evenly for maximum crunch on each fillet.
Step 3: Whip Up the Mustard-Mayo Spread
In a small bowl, stir the Dijon mustard and mayonnaise until smooth and well combined. This zesty mixture will help the topping stick and infuse every bite of your Crispy Baked Perch with flavor.
Step 4: Season and Spread
Lay your perch fillets flat (skin side down if you have skin-on fillets). Sprinkle both sides lightly with salt and pepper. Next, grab the spoon and spread that creamy mustard-mayo mixture generously over the tops of each fillet—don’t be shy, this is where the magic happens!
Step 5: Coat with the Crunch Mix
This is the fun (and slightly messy) part! Flip each fillet mustard-side down onto the plate of panko-Parmesan-herb mixture. Gently press so the coating adheres well to the top—just one side gets coated, which is all you need for an ultra-crispy bite.
Step 6: Arrange and Spritz
Transfer the coated fillets to your baking sheet, breadcrumb side up. Give the tops a light spray of olive oil—this helps ensure everything browns up beautifully in the oven without feeling oily or heavy.
Step 7: Bake, Then Broil to Perfection
Bake in the preheated oven for 5 to 6 minutes, until the perch is just shy of done. Then, switch on your broiler and broil for 2 to 3 minutes, carefully watching so the topping turns golden brown and super crispy, but not burnt. Every oven broils a little differently, so peek in after a minute or two!
Step 8: Finish and Serve
Serve your Crispy Baked Perch hot from the oven, with a generous squeeze of fresh lemon over the top. The citrus really makes the flavors pop and cuts through the richness of the coating—it’s the finishing touch that brings the whole dish together.
How to Serve Crispy Baked Perch

Garnishes
A sprinkle of chopped fresh parsley or dill over the finished fillets adds a burst of color and a pop of freshness that contrasts beautifully with the warm, crispy crust. Lemon wedges on the side invite everyone to add a zingy bright note to their plate just before digging in.
Side Dishes
Crispy Baked Perch pairs effortlessly with simple sides that let the flavors shine. A classic coleslaw or a refreshing cucumber salad makes for a crisp, cool counterpoint. Roasted baby potatoes or garlic green beans round things out for a more comforting meal without crowding out the main attraction.
Creative Ways to Present
For a fun twist, try serving Crispy Baked Perch as fish sliders on toasted brioche buns with a swipe of tartar sauce and a leaf of lettuce. Or, slice the baked perch atop a big leafy salad with cherry tomatoes and olives—an instant, elegant entrée that feels restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Baked Perch in an airtight container in the refrigerator. The crust will stay crisp for a day, but after that, it may soften—still delicious, though! Try to enjoy within 2 days for the best taste and texture.
Freezing
If you’d like to freeze your cooked fillets, let them cool completely, then lay them flat in a freezer-safe container or wrap individually in foil. They’ll keep well for up to 2 months. When ready to eat, thaw overnight in the fridge—this helps preserve the texture.
Reheating
For crisp results, reheat leftovers in a 375F oven or toaster oven for about 7–10 minutes, until hot and the coating re-crisps. Avoid microwaving, as it can make the breading soggy. A quick broil at the end brings back the original snap.
FAQs
Can I use another type of fish for this recipe?
Absolutely! While ocean perch is delicate and perfect for this dish, other white fish like cod, tilapia, or haddock also work beautifully. Just make sure your fillets are roughly the same thickness for even cooking.
Do I need to remove the skin from the perch before baking?
Not at all—skin on or off is totally up to your preference. If you enjoy a little extra crisp and flavor, leave the skin on. The breadcrumb coating goes right on top, so the skin won’t affect the crust’s crunch.
What can I substitute for herbs de Provence?
If you don’t have herbs de Provence handy, try Italian seasoning, dried parsley and thyme, or a sprinkle of dill. The blend is flexible, so feel free to use your favorite dried herbs for a custom flavor profile.
How do I know when the perch is cooked through?
The perch is ready when the crust is golden and the flesh flakes easily with a fork. It cooks quickly, so keep an eye on it, especially during the broiling stage—the topping should be crisp but not burnt.
Can I make Crispy Baked Perch gluten-free?
Yes! Just swap the panko breadcrumbs for your favorite gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free, so it’s an easy adaptation.
Final Thoughts
If you’re looking for a meal that’s comforting yet a little bit special, you can’t go wrong with Crispy Baked Perch. The combination of tender fish and crunchy, flavorful topping is always a winner, whether you’re serving family or friends. Give it a try—you may just find it becomes the recipe everyone requests again and again!
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Crispy Baked Perch Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delight in this flavorful and crispy baked perch recipe that’s simple to prepare and bursting with savory goodness. The combination of Dijon mustard, mayonnaise, and herbs creates a delectable coating that perfectly complements the tender ocean perch fillets. A quick bake in the oven yields a delightful crunch, making this dish a surefire hit for seafood lovers.
Ingredients
Ocean Perch Fillets:
- 1 lb ocean perch fillets (skin on is OK)
Seasoning and Coating:
- Salt and pepper (to taste, about ½ teaspoon each)
- 1.5 tablespoon Dijon mustard (or regular yellow mustard)
- 1.5 tablespoon mayonnaise
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan
- 1 teaspoon herbs de Provence (or your favorite dried herbs)
- Olive oil in a sprayer
Instructions
- Preheat the Oven: Preheat oven to 400F. Prepare a baking sheet by spraying it with oil or lining it with parchment paper and then spraying it with oil.
- Prepare Breadcrumb Mixture: Combine panko breadcrumbs, grated Parmesan, and herbs de Provence on a large dinner plate. Mix well.
- Mix Mustard and Mayonnaise: In a small bowl, mix Dijon mustard and mayonnaise until well combined.
- Season Perch Fillets: Season perch fillets with salt and pepper on both sides.
- Coat Perch Fillets: Spread the mustard and mayonnaise mixture on top of the perch fillets. Press the fillets into the breadcrumb mixture, coating only one side.
- Bake: Arrange coated fillets on the baking sheet with the breadcrumb side up. Spray with olive oil and bake for 5-6 minutes. Broil for an additional 2-3 minutes until golden and cooked through.
- Serve: Serve warm, squeezing fresh lemon juice over the fillets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet
- Calories: 230 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Crispy Baked Perch, Baked Perch Recipe, Seafood Recipe, Easy Fish Recipe