Oven Baked Crumbed Fish with Dill Lemon (Print)
Crispy golden fish fillets with refreshing dill, lemon and cucumber yoghurt sauce
# What You Need:
→ Fish
01 - 4 skinless white fish fillets (cod, haddock, or pollock; approximately 5-6 oz each)
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil
04 - 1 lemon, cut into wedges
→ Crumbing Mixture
05 - 1 cup (60g) 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 (65g) all-purpose flour
13 - 2 large eggs, beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup (250g) Greek yoghurt
15 - 1/2 cup (70g) 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 Make:
01 - Preheat oven to 410°F. Line a baking sheet with parchment paper and lightly coat with oil.
02 - Pat fish fillets completely dry using 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, paprika, salt, and pepper in the third bowl.
04 - Dredge each fish fillet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into breadcrumb mixture, ensuring complete and even coating.
05 - Place coated fillets on prepared baking sheet. Drizzle or brush olive oil evenly over the top of each fillet.
06 - Bake for 15-20 minutes until fish is cooked through and opaque, and breadcrumbs 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 chilled cucumber yoghurt sauce and fresh lemon wedges.
# Expert Advice:
01 -
- The crunch from panko creates this irresistible texture that somehow stays crisp even after the fish cools down slightly
- That cool cucumber yoghurt sauce cuts through the richness and somehow makes the whole plate feel lighter than it has any right to be
02 -
- Patting the fish completely dry before seasoning is the unsung hero that prevents soggy spots under the crumbs
- Letting the excess egg drip off before crumbing stops the coating from becoming too heavy or falling off in patches
03 -
- Arrange the fish fillets in a single layer without touching so air can circulate and create maximum crunch all around
- Let the baked fish rest for just a couple of minutes before serving to help the coating set and stay intact