If you are craving a dish that is crispy, tangy, and bursting with flavor, the Honey Dijon Panko Crusted Basa Recipe is exactly what you need. This delightful recipe combines the mild, flaky texture of basa fish with a crunchy panko crust infused with a sweet and tangy honey Dijon glaze. The result is a perfect balance of sweet, savory, and fresh that feels both comforting and elegant — a dish that’s simple enough for a weeknight but impressive enough for guests. Once you try it, you’ll be coming back for this irresistible combination again and again.
Ingredients You’ll Need
This Honey Dijon Panko Crusted Basa Recipe calls for a handful of straightforward ingredients that you likely already have in your pantry and fridge. Each ingredient plays a vital role in creating that crave-worthy texture and vibrant flavor that defines the dish.
- Basa fish: The star of the dish, basa is mild and flaky, making it perfect for absorbing the flavors of the coating.
- Mayo: Adds creaminess and helps the honey Dijon mixture stick to the fish.
- Dijon mustard: Brings that distinct tang and depth of flavor that shines through the glaze.
- Honey: Offers natural sweetness that balances the sharpness of the mustard perfectly.
- Garlic powder: Gives a subtle savory kick without overpowering other flavors.
- Salt & pepper: Essential for seasoning the basa and enhancing all other tastes.
- Parsley (optional): Fresh herbs add a pop of color and refreshing flavor.
- Panko crumbs: The secret to that irresistibly crispy, golden crust.
- Greek yogurt: For a creamy, tangy garlic sauce that complements the fish.
- Fresh garlic: Adds pungent depth to the yogurt sauce.
- Lemon juice: Brightens the yogurt dipping sauce with fresh acidity.
- Olive oil: A drizzle finishes the sauce with richness and shine.
How to Make Honey Dijon Panko Crusted Basa Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375 degrees Fahrenheit and positioning the rack near the top for an evenly crisp crust. Lining your baking sheet with foil makes clean-up a breeze, so you can enjoy your meal without stress.
Step 2: Mix the Honey Dijon Coating
In a small bowl, whisk together the mayo, Dijon mustard, honey, and garlic powder until smooth. This mixture will be the flavorful adhesive binding the panko to the fish. Each ingredient combines to create a sweet, tangy, and slightly garlicky coating that’s truly addictive.
Step 3: Ready the Panko Crumbs
Spread the panko crumbs on a flat plate. This step makes it easy to coat the basa evenly and ensures that every bite has that gorgeous crunch we’re after.
Step 4: Coat the Basa
Season your basa fillets generously with salt and pepper. Then dip each piece into the honey Dijon mixture, making sure all sides are covered. Immediately press the fish into the panko crumbs, turning gently to cover fully with the crispy coating. This creates that delightful panko crust that bakes beautifully in the oven.
Step 5: Bake to Perfection
Place the crusted fish carefully on your baking sheet and pop it into the preheated oven. Bake for 15 to 20 minutes depending on the thickness of your fillets. You’re aiming for cooked-through, tender fish with a golden, crunchy panko coating that’s irresistible.
Step 6: Prepare the Garlic Yogurt Sauce
While your basa is baking, mix together Greek yogurt, minced garlic, and lemon juice in a small bowl. Drizzle with olive oil and sprinkle chopped parsley on top. This sauce is a cool, creamy counterpoint to the warm, crunchy fish and adds a fresh, bright flavor.
Step 7: Serve and Enjoy
Once out of the oven, serve your Honey Dijon Panko Crusted Basa with lemon wedges for an extra burst of citrus and a scattering of fresh parsley for color. Adjust seasoning with salt and pepper if desired. This last touch pulls everything together in a perfect harmony of flavor and texture.
How to Serve Honey Dijon Panko Crusted Basa Recipe
Garnishes
Fresh parsley and lemon wedges are classic garnishes that add a wonderful freshness and visual appeal to your dish. The herbaceous notes brighten every bite, while the lemon wedges invite your guests to squeeze on a little zesty juice that enhances the honey Dijon glaze beautifully.
Side Dishes
This dish pairs wonderfully with light, vibrant sides such as a crisp green salad, steamed asparagus, or herbed quinoa. These sides provide a refreshing contrast to the rich, crunchy basa, keeping the meal balanced and satisfying without feeling too heavy.
Creative Ways to Present
For an elegant presentation, try serving the basa atop a bed of lemon-infused couscous or alongside roasted vegetables arranged artfully on your plate. Drizzle a little extra garlic yogurt sauce over the top for an inviting, restaurant-quality finish that your guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Honey Dijon Panko Crusted Basa, store the fish in an airtight container in the refrigerator within two hours of cooking. It will stay fresh for up to two days. To keep the crust crisp, avoid covering the fish in sauces or liquids before storage.
Freezing
This recipe is best enjoyed fresh, but you can freeze uncooked, coated basa fillets by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag for up to one month. When ready to cook, thaw overnight in the fridge and then bake as directed.
Reheating
To reheat leftover basa without losing its crunchy texture, warm it in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. Avoid microwaving if possible, as it softens the coating and changes the overall experience of the dish.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While basa is perfect for this Honey Dijon Panko Crusted Basa Recipe due to its mild flavor and flaky texture, you can also use cod, tilapia, or haddock. Just keep in mind that cooking times may vary slightly depending on the thickness of the fish.
Is there a substitute for mayo in the honey Dijon coating?
If you prefer to skip mayo, Greek yogurt or a plant-based mayo can work well too. These alternatives will still help the honey Dijon mixture adhere to the fish and keep it moist during baking.
Can I make the garlic yogurt sauce dairy-free?
Yes! Swap the Greek yogurt for a dairy-free yogurt such as coconut or almond-based versions. Just be mindful of the flavor profile of the alternative yogurt, as it may alter the sauce slightly but still be delicious.
How do I know when the basa is cooked through?
The fish should be opaque and flake easily with a fork when done. Depending on thickness, baking between 15-20 minutes at 375 degrees Fahrenheit usually yields perfectly cooked basa with a crispy crust.
Can I prepare this recipe ahead of time for a dinner party?
You can prepare the honey Dijon mixture and panko coating in advance, but it’s best to coat and bake the fish just before serving to maintain that perfect crunchy texture. The garlic yogurt sauce can also be made ahead and stored chilled until ready to serve.
Final Thoughts
This Honey Dijon Panko Crusted Basa Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create something truly special. It’s a dish that’s bursting with flavor and texture, yet easy enough for any home cook to master. I can’t wait for you to try it and share it with your loved ones — trust me, it will quickly become one of your favorite go-to recipes.
Print
Honey Dijon Panko Crusted Basa Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Honey Dijon Panko Crusted Basa recipe features tender basa fish fillets coated with a sweet and tangy honey Dijon mustard mixture, then crusted with crispy panko breadcrumbs and baked to golden perfection. Paired with a refreshing garlic yogurt sauce, it’s a delightful, flavorful dish perfect for a quick and healthy dinner.
Ingredients
For the Fish
- 1 large or 2 smaller pieces basa
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon liquid honey
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Panko breadcrumbs, enough to coat fish fully
For the Garlic Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- Juice from 1/4 lemon
- Olive oil, for drizzling
- Chopped parsley, for garnish
For Serving
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Adjust the oven rack to the top position and line a baking sheet with foil for easy cleaning.
- Mix Coating Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, and garlic powder until smooth and well incorporated.
- Prepare Panko Crumbs: Spread panko breadcrumbs evenly on a plate to have ready for coating the fish.
- Coat the Fish: Season the basa fillets generously with salt and pepper. Dip each fillet into the honey Dijon mayo mixture, ensuring full coverage, then press them into the panko breadcrumbs to coat thoroughly on all sides.
- Bake the Fish: Arrange the crusted basa fillets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the panko crust is golden brown and crispy. Cooking time may vary depending on the thickness of the fish.
- Prepare Garlic Yogurt Sauce: While the fish is baking, combine minced garlic, Greek yogurt, and fresh lemon juice in a small bowl. Drizzle olive oil over the top and sprinkle with chopped parsley to finish. Mix gently just before serving.
- Serve: Once the fish is done, serve it hot topped with fresh parsley and lemon wedges on the side. Add extra salt and pepper if desired to enhance the flavors.
Notes
- If you prefer a spicier crust, add a pinch of cayenne pepper or paprika to the panko crumbs.
- To reduce calories, you can substitute mayo with Greek yogurt in the honey Dijon coating mixture.
- Ensure the fish is fully coated with panko to achieve a crispy crust.
- You can prepare the garlic yogurt sauce ahead of time and keep it refrigerated.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
