Sheetpan Mayo and Panko Roasted Swai

An entire dinner made on a sheetpan. You got the creamy (mayo) and tangy (mustard) roasted swai fish fillet, topped with panko breadcrumbs so that it’ll be fancy. Throw some cabbage, carrots, radishes, basically any easy fast roasting veggie around the sides.

The mustard you choose can lend so many different flavors. Honey mustard if you wanna be sweet, dijon if you want it to be zippy, or grainy if you want the pops of mustard seeds. I am partial to the sweet but really, any mustard works.

This recipe is a hybrid love child of so many popular white fish recipes that rely on a creamy mustard sauce. Most of these sauces use whipped cream or creme fraiche, both of which get a no from me because the former is a holiday staple only and the latter is just too pricy. Mayo is my favorite sub for creamy ingredients, also it makes the dish dairy free! Then I had to add some panko because it just works so perfectly with the delicate bites of fish.

This recipe feeds one person, however you can easily double/triple it if you need to. When making this for more than one person I recommend using a half sheet pan so do yourself a favor and find the nearest restaurant supply store and buy at least two.

These pans can take a hell of a beating and because they are meant to stand up to commercial usage, there is almost nothing you can do in a home kitchen that will mess them up.

I have been making this dish regularly for almost two years and I’ve maybe changed the ingredients once or twice. Usually I use carrots alongside cabbage but these radishes were sitting pretty at the farmers market and I just had to roast ’em. This is such a dead simple dish but with so many different flavors and textures, it works for easy weeknight eats and for special dinners.

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Sheetpan Creamy Mayo and Panko Roasted Fish with Veggies

Course Main Course

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 people

Author Lillian

Ingredients

• 1 filet swai 4-6 ounces
• salt + pepper
• 1 tbs mayo
• 1 tbs mustard use your favorite
• 2 tbs panko
• 1/2 large cabbge chopped
• 1/2 cup veggies I like using carrots, radishes, or any quick roasting root veggie
• 1 tbs olive oil
• salt + pepper
• 1 heaping tbs fresh dill sprinkle it on at the end

Instructions

1. Preheat oven to 400 degrees. Place fish filet on a parchment paper lined sheet pan. Make sure the filet is completely thawed otherwise it will release lots of water and the veggies will become soggy! Salt and pepper the fish on both sides. Mix together mayo and mustard and spread over the top of the fish, then sprinkle on the panko.

2. Scatter chopped veggies around fish, then add the olive oil and salt + pepper to them, mix it all with your hands to make sure its evenly coated. 

3. Bake fish for 12-15 minutes, then broil for 2-4 minutes. Sprinkle with fresh dill. Enjoy!

Recipe Notes

I like to use swai because it is a meatier white fish and holds up well to the strong flavors of mustard. You can sub swai for any other white fish and this recipe will still work.

Make sure swai filet is completely thawed out before seasoning/cooking, otherwise it will release water and the veggies will become soggy!

When I make this for people I always serve it alongside some creamy mashed potatoes as well as a side salad. A nice white wine completes the meal.