Baked Fish Appetizer Bites (Printable)

Tender white fish cubes coated in a crispy crust and baked to golden perfection.

# What You Need:

→ Fish

01 - 14 oz skinless, boneless white fish fillets (cod, haddock, or tilapia)

→ Marinade

02 - 2 tbsp lemon juice
03 - 1 tbsp olive oil
04 - 1 tsp Dijon mustard
05 - ½ tsp salt
06 - ¼ tsp black pepper

→ Coating

07 - 1 cup panko breadcrumbs
08 - ½ cup grated Parmesan cheese
09 - 1 tsp sweet paprika
10 - 1 tsp dried parsley (optional)

→ For Baking

11 - Olive oil spray or 1 tbsp olive oil

# How-To Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper and lightly grease or spray it.
02 - Slice fish into bite-sized cubes approximately 1 inch in size.
03 - Whisk lemon juice, olive oil, Dijon mustard, salt, and black pepper together. Gently toss fish cubes in marinade and let rest for 10 minutes.
04 - Combine panko breadcrumbs, Parmesan, paprika, and dried parsley in a shallow dish.
05 - Remove fish from marinade allowing excess liquid to drip off. Roll each cube in breadcrumb mixture, pressing to adhere.
06 - Place coated fish cubes evenly spaced on the prepared baking sheet.
07 - Lightly spray or drizzle olive oil over the fish bites to encourage crispness.
08 - Bake for 16 to 18 minutes, turning once halfway through until golden and fully cooked.
09 - Present immediately with lemon wedges or preferred dipping sauce.

# Helpful Tips:

01 -
  • They taste like you fussed for hours when you really spent less time than it takes to stream a show.
  • The crispy coating keeps its crunch even after cooling, so you can actually enjoy your party instead of hovering over hot food.
  • Guests always ask if you used some fancy technique—the secret is just Parmesan and panko doing the heavy lifting.
02 -
  • Don't over-marinate—10 minutes is perfect, longer and the acid starts breaking down the delicate fish texture before it even hits the oven.
  • The olive oil spray is non-negotiable; it's what makes the difference between these being crispy and being dense and sad.
  • Always flip them halfway through baking so both sides get equally golden and the insides cook evenly without the outsides burning.
03 -
  • Use truly fresh fish—it makes more difference here than in any other cooking method, since there's nowhere to hide the quality.
  • Press the breadcrumb coating gently but firmly so it adheres without crushing the delicate panko structure, which is what keeps these crispy instead of dense.

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