Parmesan Crumbed Kob | Kabeljou FIsh Recipes | Fishwife

Ryan Nienaber cob fishwife fresh fish kabeljou

This recipe tastes as good as it looks! The parmesan and panko crumbs really work well together and create a fabulous crispy topping.


Parmesan Crumbed Kob

A crispy, crunchy topping which would suit most white fish.

Prep Time

10 min

Cook Time

15 min

Total Time

25 min


  1. 1 x Kob fillet, skin on
  2. 2 Tbsp dijon mustard
  3. 1/4 cup parmesan
  4. 1/2 cup panko breadcrumbs
  5. 1 Tbsp chopped parsley (optional)
  6. 1 tsp minced garlic
  7. 20g melted butter
  8. Salt & pepper
  9. 4 Tbsp mayonnaise
  10. 1 lemon


  1. Remove the fish from packaging and pat dry with paper towel on both sides.
  2. Line a baking tray with foil and grease with Spray & Cook.
  3. Place the fillet on the foil skin down.
  4. Spoon the mustard onto the fish and spread evenly so that the entire fillet is coated.
  5. Season the fillet with salt and pepper.
  6. In a separate dish combine the parmesan, panko crumbs, parsley, garlic and melted butter to make the crumb topping.
  7. Sprinkle the crumb topping evenly over the fish until the entire fillet is coated.
  8. Place the fish in the oven on a medium grill on the highest rack for approximately 15 minutes, or until cooked through.
  9. Keep an eye on the fish so as not to let the crumbs burn. If the crumb topping is burning, drop the fish to the middle rack and cook for a few minutes extra.
  10. Serve with lemon mayonnaise: in a small dish combine the mayonnaise with the juice of 1 lemon, stir and enjoy!

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  • Cliff Harriman on

    It was absolutely delicious used Kingklip.

    I did it again 4 days later. Must try. Thank you for such a simple recipe.

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