Oven Baked Crumbed Fish Dill (Print Version)
Golden crumbed fish fillets with cooling dill yoghurt sauce
# What You Need:
→ Fish
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
→ Crumbing Mixture
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 Yoghurt Sauce
14 - 1 cup Greek yoghurt (approximately 9 ounces)
15 - 1/2 cup cucumber finely diced (approximately 2.5 ounces)
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 Steps:
01 - Preheat the oven to 410°F. Line a baking tray with parchment paper and lightly coat with oil.
02 - Pat the fish fillets completely dry using 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 all crumb mixture ingredients (panko, dill, lemon zest, garlic powder, paprika, salt, and pepper) in the third bowl.
04 - Dip each fish fillet into flour, shaking off excess. Transfer to beaten eggs, allowing excess to drip off. Press firmly into crumb mixture, ensuring even coating on all sides.
05 - Place coated fillets on the prepared baking tray. Drizzle or brush the tops with olive oil.
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, cucumber, dill, lemon juice, lemon zest, garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
08 - Plate the baked fish while hot. Top with a generous portion of cucumber yoghurt sauce and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Crispy without the mess of deep frying
- Ready in 40 minutes with ingredients you probably have
- That bright herby sauce makes even frozen fish taste special
02 -
- Pat the fish absolutely dry before breading or the coating will slide off during baking
- Let the crumbed fish rest for 5 minutes on the tray before baking to help the coating set
- The sauce needs at least 15 minutes in the fridge for the flavors to really come together
03 -
- Warm your lemon slightly before juicing to extract every drop
- Salt the cucumber before adding it to the sauce to draw out excess water