Oven Baked Crumbed Fish with Dill (Printable version)
Golden crumbed fish with refreshing dill cucumber yoghurt
# What You’ll Need:
→ Fish
01 - 4 skinless white fish fillets (cod, haddock, or pollock; approximately 5-6 ounces 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 (2.1 ounces) 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 (2.3 ounces) all-purpose flour
13 - 2 large eggs beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup (8.8 ounces) Greek yoghurt
15 - 1/2 cup (2.5 ounces) 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 the oven to 410°F. Line a baking tray with parchment paper and lightly oil the surface.
02 - Pat fish fillets completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs, dill, lemon zest, garlic powder, paprika, salt, and pepper in the third bowl.
04 - Dip each seasoned fish fillet in flour, shaking off excess. Transfer to beaten eggs, allowing excess to drip off. Press firmly into crumb mixture, ensuring complete and even coating.
05 - Place coated fillets on the prepared baking tray in a single layer. Drizzle or brush olive oil evenly over the top of each fillet.
06 - Bake for 15-20 minutes until the fish is opaque throughout and the crumb coating is golden brown and crispy.
07 - While fish bakes, combine Greek yoghurt, diced cucumber, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
08 - Serve hot baked fish fillets topped with chilled cucumber yoghurt sauce and accompanied by fresh lemon wedges.
# Expert tips:
01 -
- The crumb mixture stays perfectly crispy in the oven while the fish stays tender
- That cool yoghurt sauce cuts through the richness and makes every bite sing
02 -
- Pat the fish completely dry before breading or the coating will slide right off
- Let the crumbed fish sit for about 5 minutes before baking to help the coating set
03 -
- Crush a handful of cornflakes into the panko for extra crunch that everyone will notice
- Make double the sauce because it is fantastic on roasted vegetables or as a sandwich spread the next day