Oven Baked Crumbed Fish Dill (Printable Version)
Crispy baked fish with refreshing dill cucumber yoghurt sauce
# What You 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 (approximately 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 (approximately 2.5 oz) all-purpose flour
13 - 2 large eggs beaten
→ Cucumber Yoghurt Sauce
14 - 1 cup (approximately 9 oz) Greek yoghurt
15 - 1/2 cup (approximately 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
# Directions:
01 - Preheat the oven to 410°F. Line a baking tray with parchment paper and lightly coat with oil.
02 - Pat fish fillets completely dry using paper towels. Season both sides generously with salt and pepper.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs, chopped dill, lemon zest, garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each fish fillet in flour, shaking off excess. Dip into beaten egg, then press firmly into crumb mixture, ensuring complete and even coating.
05 - Place coated fillets on the prepared baking tray. Drizzle or brush with olive oil for optimal browning.
06 - Bake for 15 to 20 minutes until fish is opaque throughout and crumbs are golden brown and crispy.
07 - While 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 serving.
08 - Serve hot baked fish with a generous portion of cucumber yoghurt sauce and fresh lemon wedges.
# Expert Tips:
01 -
- The crumb mixture creates this incredible crunch without any deep frying mess
- That yoghurt sauce transforms the whole dish into something restaurant worthy
- You can have dinner on the table in under 45 minutes start to finish
02 -
- Soggy crumbs usually happen when the fish is not patted completely dry before coating
- The sauce tastes significantly better after chilling for at least 30 minutes
- Overcrowding the baking tray will steam the fish instead of creating that crispy exterior
03 -
- Pressing the crumbs firmly onto the fish prevents them from falling off during baking
- Letting the fish rest for 5 minutes after baking helps the coating set even more