Baked Fish Appetizer Bites (Printable)
Tender fish pieces coated in a crispy parmesan-panko crust, baked to a golden finish, ideal for serving guests.
# What You'll Need:
→ Fish
01 - 14 oz white fish fillets (cod, haddock, or tilapia), skinless and boneless
→ 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 Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper; lightly oil or spray the surface.
02 - Cut fish fillets into 1-inch bite-sized pieces.
03 - Whisk lemon juice, olive oil, Dijon mustard, salt, and pepper in a bowl; add fish cubes and toss gently. Let marinate for 10 minutes.
04 - Combine panko breadcrumbs, grated Parmesan, sweet paprika, and dried parsley in a shallow dish.
05 - Remove fish from marinade, letting excess drip off, then roll each piece in breadcrumb mixture, pressing lightly to adhere.
06 - Place coated fish bites on the prepared baking sheet and lightly spray or drizzle with olive oil.
07 - Bake for 16 to 18 minutes, turning the bites once halfway through until golden and cooked through.
08 - Serve fish bites immediately with lemon wedges or preferred dipping sauce.
# Expert Tips:
01 -
- They're ready in under 40 minutes, making them perfect for last-minute entertaining or when you want something elegant without the stress.
- The crispy exterior gives way to tender, flaky fish that tastes restaurant-quality but comes together in your own kitchen.
- These bites are naturally light and feel indulgent at the same time—your guests won't believe they're baked, not fried.
02 -
- Don't over-marinate the fish or it becomes mushy; 10 minutes is exactly right because you want flavor without compromising texture.
- The olive oil spray is essential—baked fish bites without it taste like diet food, but with it, they're genuinely crave-worthy.
03 -
- Room-temperature fish is easier to cut and marinates more evenly than cold fish straight from the refrigerator.
- Don't skip turning the baking sheet halfway through—oven heat is never perfectly even, and this simple move ensures golden, even browning on all sides.