Oven Baked Crumbed Fish with Dill Lemon (Printable version)

Golden crumbed fish fillets baked until crispy, paired with tangy cucumber dill yoghurt sauce

# What you need:

→ Fish

01 - 4 skinless white fish fillets (cod, haddock, or pollock; approximately 5-6 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:

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

# Expert Advice:

01 -
  • The crumb mixture creates this incredible shattering crunch without any deep frying mess or oiliness
  • That cool cucumber yoghurt sauce cuts through the warmth of the fish like a breath of fresh air
  • The whole dinner comes together in under an hour but tastes like you put way more thought into it
02 -
  • Dry fish is the enemy of good breading—take the time to really pat those fillets dry before you start dipping
  • Press the crumbs firmly onto the fish so they adhere properly, otherwise they'll slide off in the oven
  • Let the fish rest for just a couple of minutes after baking so the crust has time to set and become extra crunchy
03 -
  • Let the breaded fish sit uncovered in the refrigerator for 30 minutes before baking—this helps the coating set and become even crispier
  • Warm your baking tray in the oven while it preheats, then carefully transfer the fish to the hot surface for a crunchier bottom crust

Go back