Oven Baked Crumbed Fish with Dill (Printable)
Golden crumbed fish fillets with refreshing dill cucumber yoghurt
# 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 2.3 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 Make It:
01 - Preheat the oven to 410°F. Line a baking tray with parchment paper and lightly coat with oil.
02 - Pat the 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 bowl, 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 the flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Press firmly into the crumb mixture, ensuring even coating on all sides.
05 - Place the coated fillets on the prepared baking tray in a single layer. Drizzle or brush the tops with olive oil.
06 - Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and the crumb coating is golden brown and crispy.
07 - While the fish bakes, combine Greek yoghurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until ready to serve.
08 - Serve the baked fish immediately with a generous portion of cucumber yoghurt sauce and fresh lemon wedges on the side.
# Expert Suggestions:
01 -
- The crumb mixture stays miraculously crisp while the fish remains tender and moist throughout
- That cool cucumber yoghurt sauce cuts through everything so beautifully that even people who swear they dont like fish come back for seconds
02 -
- Patting the fish completely dry before seasoning is the difference between beautifully crumbed fillets and a soggy coating that slides right off
- Letting the crumbed fish sit for about 5 minutes before baking helps the coating set and cling to the fish through the oven heat
03 -
- Warm your baking tray in the oven while preheating for an extra crispy bottom crust on the fish
- Grate your lemon zest before juicing so you dont accidentally grate off bitter pith along with the zest