Oven Baked Crumbed Fish Dill (Printable)
Crispy baked fish with tangy dill yoghurt sauce
# What You’ll Need:
→ 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 (2 oz) 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 (2 oz) all-purpose flour
13 - 2 large eggs beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup (9 oz) Greek yoghurt
15 - 1/2 cup (2.5 oz) 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 Prepare:
01 - Preheat the oven to 410°F and line a baking sheet with parchment paper. Lightly coat the paper with cooking spray or olive oil.
02 - Pat the fish fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper.
03 - Arrange three shallow bowls in a row: place flour in the first, beaten eggs in the second, and mix all crumbing ingredients in the third bowl.
04 - Dredge each fillet in flour, shaking off excess. Dip into beaten eggs, then press firmly into the crumb mixture to coat evenly on all sides.
05 - Place the breaded fillets on the prepared baking sheet. Drizzle or brush the tops with olive oil to promote golden browning.
06 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and the crust is deep golden and crispy.
07 - 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 hot baked fish with a generous dollop of chilled cucumber yoghurt sauce. Accompany with lemon wedges for squeezing.
# Expert Advice:
01 -
- The oven does all the hard work, giving you restaurant-quality crunch without the mess of frying
- That cool cucumber yoghurt sauce cuts through the crispy coating like a breeze on a hot day
02 -
- Really press the crumbs into the fish or they will slide off in patches while baking
- Let the yoghurt sauce sit for at least 10 minutes so the flavors can mingle and the cucumber releases some moisture
03 -
- Use one hand for wet ingredients and one for dry to avoid those dreaded clumpy fingers
- A handful of crushed cornflakes mixed into the panko takes the crunch to the next level