Oven Baked Crumbed Fish with Dill (Printable Version)
Crispy baked fish with golden crumb coating and cool cucumber 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
→ 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 Make It:
01 - Preheat oven to 410°F. Line a baking tray with parchment paper and lightly coat with oil.
02 - Pat fish fillets 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, chopped dill, lemon zest, garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each fillet in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Press firmly into crumb mixture, ensuring complete coverage.
05 - Place coated fillets on prepared baking tray. Drizzle or brush with olive oil.
06 - Bake 15 to 20 minutes until fish flakes easily with a fork and coating achieves deep golden color.
07 - Combine Greek yoghurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix thoroughly. Refrigerate until ready to serve.
08 - Plate fish hot with generous portion of cucumber yoghurt sauce. Accompany with lemon wedges.
# Expert Advice:
01 -
- The crumb mixture stays impossibly crisp in the oven while keeping the fish tender and moist inside
- The cool cucumber yoghurt sauce cuts through the richness like a bright, refreshing surprise
- Everything comes together in under an hour but tastes like it came from a proper bistro
02 -
- Pat the fish completely dry before coating, any moisture will make the crumbs soggy instead of crisp
- Press the crumbs firmly onto the fish, gentle pressure helps them adhere through baking
- Let the sauce rest for at least 10 minutes so the flavors can meld together
03 -
- For gluten-free, use gluten-free breadcrumbs and flour, the coating works just as well
- If the crumbs start browning too quickly, tent the tray loosely with foil for the last few minutes