Oven Baked Crumbed Fish Dill (Printable)
Golden crumbed fish fillets baked to perfection with zesty dill and served with cool cucumber yoghurt.
# What You'll Need:
→ Fish Fillets
01 - 4 skinless white fish fillets (cod, haddock, or pollock; approximately 5 ounces each)
02 - Salt and freshly ground black pepper to taste
03 - 1 tablespoon olive oil
04 - 1 lemon cut into wedges for serving
→ Crumbed Coating
05 - 1 cup panko breadcrumbs (approximately 2 ounces)
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 (approximately 2.5 ounces)
13 - 2 large eggs beaten
→ Cucumber Yogurt Sauce
14 - 1 cup Greek yogurt (approximately 9 ounces)
15 - 1/2 cup cucumber finely diced (approximately 2.5 ounces)
16 - 2 tablespoons fresh dill finely chopped
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon lemon zest
19 - 1 small garlic clove minced
20 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper and lightly coat with oil.
02 - Pat fish fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper.
03 - Set up 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 egg, then press firmly into crumb mixture, ensuring even coating on all sides.
05 - Place coated fillets on the prepared baking sheet. Drizzle or brush with olive oil to promote golden browning.
06 - Bake for 15 to 20 minutes until fish flakes easily with a fork and the crumb coating is golden brown and crispy.
07 - While fish bakes, combine Greek yogurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
08 - Serve hot baked fish immediately with chilled cucumber yogurt sauce and fresh lemon wedges on the side.
# Expert Tips:
01 -
- The oven gives you restaurant-quality crunch without standing over a hot pan
- The cool cucumber yoghurt sauce balances the warm, spiced fish beautifully
02 -
- Patting the fish completely dry before breading is the difference between coating that sticks and coating that slides off in patches
- Let the crumbed fish sit for about 5 minutes before baking - this helps the coating adhere better during cooking
03 -
- Mix your crumb topping the night before and store it in an airtight container - the flavors meld beautifully
- Make extra yoghurt sauce and use it as a dip for raw vegetables the next day