Oven Baked Crumbed Fish with Dill (Printable Version)

Golden crumbed fish fillets with tangy dill cucumber yoghurt

# What You'll Need:

→ Fish

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

# 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 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 all crumb mixture ingredients (panko, dill, lemon zest, garlic powder, paprika, salt, pepper) in the third bowl.
04 - Dip each fish fillet first in flour, shaking off excess, then in beaten egg, allowing excess to drip off, then press firmly into crumb mixture to coat evenly on all sides.
05 - Place coated fillets on the prepared baking tray in a single layer. Drizzle or brush with olive oil.
06 - Bake for 15 to 20 minutes until fish is cooked through and crumbs are golden brown 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 baked fish immediately topped with a generous portion of cucumber yoghurt sauce and lemon wedges on the side.

# Expert Hints:

01 -
  • The oven does all the hard work while you get that satisfying crunch without the grease of frying
  • That cool cucumber yoghurt sauce cuts through the richness like a breeze on a hot day
  • Everything comes together in under an hour with ingredients you probably already have
02 -
  • Dry your fish thoroughly before breading or the coating will slide right off in the oven
  • Let the breaded fish sit for a few minutes before baking to help the coating set
  • The sauce needs at least 15 minutes in the fridge for the flavors to meld together properly
03 -
  • Press the crumbs firmly onto the fish with your fingers for better adhesion
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated

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