Oven Baked Crumbed Fish with Dill (Printer-friendly)
Golden crumbed fish fillets with refreshing dill lemon yoghurt sauce
# What You’ll Need:
→ Fish
01 - 4 skinless white fish fillets (cod, haddock, or pollock; approximately 5 oz each)
02 - Salt and freshly ground black pepper to taste
03 - 1 tablespoon olive oil
04 - 1 lemon cut into wedges for serving
→ Crumbing Mixture
05 - 1 cup panko breadcrumbs
06 - 2 tablespoons fresh dill finely chopped
07 - 1 teaspoon lemon zest
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon sweet paprika
10 - 1/2 teaspoon salt
11 - Freshly ground black pepper to taste
→ Breading Station
12 - 1/2 cup all-purpose flour
13 - 2 large eggs beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup Greek yoghurt
15 - 1/2 cup cucumber finely diced
16 - 2 tablespoons fresh dill finely chopped
17 - 1 tablespoon lemon juice
18 - 1 teaspoon lemon zest
19 - 1 small garlic clove minced
20 - Salt and freshly ground black pepper to taste
# How-To Guide:
01 - Preheat the oven to 410°F. Line a baking tray with parchment paper and lightly oil the surface.
02 - Pat fish fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs, chopped dill, lemon zest, garlic powder, sweet paprika, salt, and pepper in the third bowl.
04 - Dredge each fish fillet in flour, shaking off excess. Dip into beaten egg, then press firmly into crumb mixture to coat evenly on all sides.
05 - Place coated fillets on the prepared baking tray. Drizzle or brush olive oil evenly over the top of each fillet.
06 - Bake for 15 to 20 minutes until fish is cooked through and crumbs are golden brown and crispy.
07 - While fish bakes, combine Greek yoghurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
08 - Serve baked fish immediately with a generous portion of cucumber yoghurt sauce and fresh lemon wedges on the side.
# Expert Advice:
01 -
- You get that satisfying fried fish crunch without standing over a hot stove or dealing with splattering oil
- The cool cucumber yoghurt sauce balances everything perfectly like a bright summer evening
02 -
- Dry your fish fillets thoroughly with paper towels or the breading will slide right off during baking
- Don't overcrowd the baking tray or you'll end up with sad soggy spots instead of uniform crunch
03 -
- Let the crumbed fish sit on the tray for about 10 minutes before baking to help the coating set better
- If your panko feels stale give it a quick toast in a dry pan before mixing with seasonings