Oven Baked Crumbed Fish with Dill (Printable)
Golden crusted fish with cool dill cucumber yoghurt, ready in 40 minutes
# Ingredient List:
→ 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 for serving
→ Crumbing Mixture
05 - 1 cup panko breadcrumbs (approximately 2 oz)
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 oz)
13 - 2 large eggs beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup Greek yoghurt (approximately 9 oz)
15 - 1/2 cup cucumber finely diced (approximately 2.5 oz)
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 the oven to 410°F. Line a baking tray with parchment paper and lightly oil the surface to prevent sticking.
02 - Pat fish fillets thoroughly dry with paper towels to ensure proper crumb adhesion. Season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place flour in the first bowl, beaten eggs in the second bowl, and combine all crumbing mixture ingredients (panko, dill, lemon zest, garlic powder, paprika, salt, and pepper) in the third bowl.
04 - Dip each seasoned fish fillet first in flour, shaking off excess. Then coat in beaten egg, allowing excess to drip off. Finally press firmly into the crumb mixture, ensuring even and complete coverage.
05 - Place coated fillets on the prepared baking tray in a single layer. Drizzle or brush olive oil evenly over each fillet to promote golden browning.
06 - Bake for 15-20 minutes until the fish is completely cooked through and the crumb coating is golden brown and crispy. Fish should reach an internal temperature of 145°F.
07 - While fish bakes, combine Greek yoghurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a mixing bowl. Stir thoroughly until well incorporated. Refrigerate until serving.
08 - Transfer hot baked fish to serving plates. Top each fillet with a generous portion of cucumber yoghurt sauce. Accompany with fresh lemon wedges for squeezing over the fish.
# Expert Tips:
01 -
- The crispy crust stays perfectly crunchy without deep frying
- That cool yoghurt sauce cuts through the richness like a bright surprise
02 -
- Dry the fish thoroughly or the coating will slide right off during baking
- Press the crumbs on firmly and do not be shy about really packing them onto each fillet
03 -
- Use one hand for wet coating and one for dry to keep your fingers from getting completely covered in crumbs
- Set up your breading station left to right to move through the process efficiently