Oven Baked Crumbed Fish with Dill (Print View)

Golden crumbed fish fillets with zesty dill and cucumber yoghurt sauce

# Ingredient List:

→ Fish

01 - 4 skinless white fish fillets (cod, haddock, or pollock; approx. 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:

01 - Preheat the oven to 410°F. Line a baking tray with parchment paper and lightly oil it.
02 - Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
03 - Place flour in a shallow bowl, beaten eggs in another, and combine all crumbing mixture ingredients in a third bowl.
04 - Dip each fish fillet first in flour, then in beaten egg, then press into the crumb mixture, coating evenly.
05 - Arrange coated fillets on the prepared tray. Drizzle or brush with olive oil.
06 - Bake for 15–20 minutes, or until the fish is cooked through and the crumbs are golden and crisp.
07 - Combine Greek yoghurt, cucumber, dill, lemon juice, lemon zest, garlic, salt, and pepper. Mix well and refrigerate until serving.
08 - Serve the baked fish hot with a generous spoonful of the cucumber yoghurt sauce and lemon wedges.

# Expert Advice:

01 -
  • The crunch stays remarkably crisp without any frying mess or lingering oil smell
  • That cool cucumber yoghurt sauce makes everything feel restaurant special
02 -
  • Patting the fish extremely dry before breading prevents soggy spots where the coating slides off
  • Letting the coated fish sit for 5 minutes before baking helps the crumbs set better
03 -
  • Preheat your baking tray for an extra crispy bottom crust on the fish
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated

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