Patrick Simon February 6, 2026

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Parmesan Crusted Baked Walleye

Name: Parmesan Crusted Baked Walleye
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb walleye (2 fillets); 1/4 cup panko breadcrumbs; 1/4 cup Parmesan (finely grated); 1 egg; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp paprika; 1/4 tsp salt; 1/4 tsp pepper; 1 lemon

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A warm oven glow fills the kitchen, the air smelling faintly of butter and toasted cheese as a golden crust forms over tender, flaky walleye. This Parmesan Crusted Baked Walleye is the kind of weeknight centerpiece that feels special without fuss, a dish that brightens a simple dinner and performs beautifully for company. If you enjoy a crisp, cheesy top and a squeeze of bright lemon, you might also like the richer, comforting twist in this parmesan crusted chicken with mayo for another easy, crowd pleasing option.

Why This Parmesan Crusted Baked Walleye Works

This recipe balances texture and brightness in a way that makes the fish sing. The delicate, mild flavor of walleye lets the Parmesan and panko crust shine, while a quick bake keeps the fillets moist and yielding, with a satisfyingly crisp exterior. It is a comforting, elegant dish you can bring together in under half an hour, and the lemon finish brightens each bite so the richness never feels heavy.

What makes it so reliable

A crisp, golden crust for satisfying contrast
Simple pantry ingredients that layer flavor, not fuss
Quick cooking time keeps the fish tender and moist

Whether you are cooking for two or scaling up for a holiday table, the technique here is forgiving, and the outcome looks impressive on the plate.

Ingredients and Key Notes

Before you begin, know that the panko and Parmesan form the crust, while the egg helps the coating cling and brown. If you want a touch more herbiness, add finely chopped parsley or lemon zest to the crumbs. For a lighter crisp, swap regular mayonnaise or oil based glazes in other recipes, but here the egg plus dry mix keeps things simple and dependable.

1 lb walleye ((2 fillets))
1/4 cup panko breadcrumbs
1/4 cup parmesan (finely grated)
1 egg
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 lemon

Note, the spices are modest to let the fish and cheese be the stars, but feel free to increase the paprika for a smokier edge or add 1/2 tsp dried herbs for more herbal aroma.

How to Cook Parmesan Crusted Baked Walleye

Preheat the oven to 400 degrees, line a baking tray with foil and spray with non-stick cooking oil or butter. If your fish is frozen, thaw it completely so it bakes evenly and the crust adheres properly. You should smell a clean, warm oven as you get ready.
Crack an egg into a shallow bowl and whisk it until smooth, the yolk and white blending into a glossy coat. This gives the crumbs something to cling to and helps the top brown beautifully.
Grate the Parmesan cheese into a separate bowl, then add the panko, garlic powder, onion powder, paprika, salt, and pepper, stirring until evenly mixed. The dry mix should feel slightly coarse and carry the bright, nutty scent of fresh Parmesan.
Cut the skin off your walleye fillets if needed, then pat the fillets thoroughly with paper towels on both sides until they are dry to the touch. Dry fish takes a crisper crust and prevents steaming in the oven.
Dip one fillet into the egg, flipping it so the entire surface is coated in that glossy wash. You will see the fish become slightly glossy and tacky, ready to pick up the crumbs.
Press the fillet into the bowl with the dry ingredients until the top and sides are well coated, then gently place the fillet on the prepared baking sheet. The crumbs should cling to the flesh, forming an even, grainy layer.
Repeat the egg dip and coating with the other fillet, pressing any remaining dry mixture on top of the fish to create a generous crust. The surface should look evenly speckled with golden flecks of Parmesan.
Bake in the oven for 15 minutes, watching as the crust turns golden brown and the kitchen fills with a toasty, cheesy aroma. The fish is done when it flakes easily with a fork and the flesh turns opaque and white, springy to the touch.
Remove the tray from the oven, allow the fillets to rest for a minute or two, then top with a squeeze of fresh lemon juice for a bright, citrus lift before serving. The contrast of the warm, crisp crust and the citrus will make each bite sing.

Prep ~ 10 minutes, Cook ~ 15 minutes, Total ~ 25 minutes, Servings ~ 2, Kcal ~ 420 per serving

Make-Ahead and Prep Tips

You can do several steps ahead to make dinner nearly effortless. Mix the dry Parmesan and panko coating and store it in an airtight container in the refrigerator for up to 24 hours, this allows you to simply whisk the egg and coat the fillets when you are ready to bake. If you want to prep the fillets themselves, pat them dry, wrap them loosely in paper towel, then store them in the coldest part of the fridge for no more than a day. Do not coat the fish in the crumbs until just before baking, as the coating will get soggy if it sits on the fillet for long.

If you plan to entertain, you can assemble the fillets on the tray with the dry mixture pressed on top, cover the tray lightly with plastic wrap, and refrigerate for up to two hours, then bake straight from chilled. For a bit of speed on a busy night, set the oven and assemble the ingredients while it preheats, then bake immediately so the crust develops peak crunch.

Storing and Reheating

Refrigerate leftover Parmesan Crusted Baked Walleye in an airtight container for up to 3 days, placing a small sheet of paper towel under the fish to absorb excess moisture and help preserve some crispness. For longer storage, wrap each fillet tightly in plastic wrap and aluminum foil and freeze for up to 1 month, though texture will change slightly once frozen.

To reheat gently and keep the crust crisp, preheat the oven to 350 degrees, place the fillets on a wire rack over a baking sheet, and heat for 8 to 12 minutes until warm through. Avoid microwaving if you want to maintain the crust, but if you must, microwave at 50 percent power for short bursts and finish in a hot skillet or under the broiler for a minute to revive crunch. A freshness cue to watch for is the aroma, if the fish smells sour or off, discard it, otherwise a mild, clean scent and firm, flaky texture indicate it is still good to eat.

Serving Ideas

Light mixed greens dressed with lemon vinaigrette for a crisp counterpoint
Herbed new potatoes or roasted fingerling potatoes with olive oil
Steamed asparagus or green beans with a pat of butter
A simple rice pilaf with toasted almonds for texture contrast
For a playful starter, try pairing with baked crab bombs to echo the seafood theme

These pairings keep the meal balanced, letting the Parmesan Crusted Baked Walleye remain the focal point while adding complementary textures and flavors.

Make It Your Own

Give this recipe a signature touch with one of these easy variations

Lemon zest in the crumb, add the zest of half a lemon to the panko and Parmesan for a fragrant, citrusy lift that pairs beautifully with the fish.
Herbed crust, fold in 1 tablespoon of finely chopped parsley, chives, or dill to the dry mix for a fresh, garden aroma.
Spicy paprika boost, swap regular paprika for smoked paprika and add a pinch of cayenne for warmth, the smoky notes will deepen the crust flavor.
Nutty crunch, pulse 2 tablespoons of almonds or pistachios in a food processor and mix with the panko for extra texture and a subtle nutty flavor.
Gluten free, use gluten free panko or crushed gluten free crackers in place of panko to accommodate dietary needs while keeping that crisp bite.
Cheesy switch up, substitute half the Parmesan with Pecorino Romano for a slightly sharper, saltier profile that stands up to the fish.
Breadcrumb swap, use crushed crackers or cornflakes when you need a pantry-friendly alternative that still crisps well in the oven.
Herb butter finish, melt a little butter with garlic and parsley and brush over the cooked crust for a glossy, savory finish that adds richness.

None of these changes require alcohol or heavy prep, and each keeps the recipe approachable while letting you tailor the flavors to your preferences.

Pro Tips for Best Results

Use dry fish, patting fillets thoroughly ensures a crisp crust rather than a steamed coating.
Give each fillet space on the tray, crowding traps steam and softens the crust so leave room for air to circulate.
Watch the last few minutes, ovens vary so check for a golden brown top and flaky interior instead of relying strictly on time.
Aim for an internal temperature of 137 to 140 degrees F for moist, safely cooked fish, if you use a thermometer insert it into the thickest part.
Rest the fillets briefly after baking, a minute or two lets the juices settle and keeps a tidy, flaky presentation.
Use freshly grated Parmesan when possible, pregrated cheese may contain anti clumping agents that change how the crust browns.

Frequently Asked Questions

How do I know when walleye is done?
Walleye is done when the flesh turns opaque and flakes easily with a fork, the surface should be golden and the center moist but not translucent. If you use a thermometer, 137 to 140 degrees F is a reliable target for tender, fully cooked fish.
Can I make this without an egg?
Yes, you can substitute a light brush of mustard or a thin coat of mayonnaise to help the crumbs adhere, or use a beaten egg alternative if you prefer. Keep in mind the texture and browning may change slightly, mayonnaise will brown well and add a touch of richness.
Can I use other fish instead of walleye?
Absolutely, this coating works well with cod, haddock, tilapia, or halibut, just adjust the cooking time slightly based on thickness. Thinner fillets will finish faster, so watch them closely to avoid overcooking.
Is it safe to freeze the baked fish?
You can freeze the cooked fillets for up to one month, but the crust may lose some crispness when thawed. For best results freeze uncooked, coated fillets on a tray until solid, then transfer to a freezer bag and bake from frozen adding a few extra minutes to the cooking time.
How can I get a crisper crust?
Make sure the fish surface is very dry before coating, press the crumbs firmly into the fillet, and bake on a preheated tray or use a wire rack over the sheet to allow air to circulate. A final minute or two under a hot broiler can also caramelize the top, watch it carefully to prevent burning.
Can I add herbs or spices to the coating?
Yes, herbs like parsley, dill, or chives blend beautifully with the Parmesan, and spices such as smoked paprika or a pinch of cayenne can add personality. Add these in small amounts so they complement rather than overpower the fish.

Final Thoughts

Parmesan Crusted Baked Walleye is a simple weeknight hero and a lovely option for entertaining, its golden, crunchy exterior and delicate, flaky interior deliver flavor and texture in every bite. With minimal hands on time and a few pantry staples, you can bring a restaurant worthy dish to the table tonight, and make small swaps to suit your mood or pantry. Give this recipe a try soon, and enjoy the clean flavors and cozy comfort it brings to your meal.