Oven Baked Crumbed Fish (Print Version)
Golden crumbed fish fillets baked until crispy, paired with cool cucumber dill yoghurt sauce
# What You'll 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
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
# How to Cook:
01 - Preheat 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 eggs, allowing excess to drip off. Press firmly into crumb mixture, ensuring complete and even coating on all sides.
05 - Place coated fillets on prepared baking tray. Drizzle or brush olive oil evenly over the top of each fillet.
06 - Bake for 15 to 20 minutes until fish is cooked through and crumbs are deep golden brown and crisp.
07 - Combine Greek yoghurt, diced cucumber, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix thoroughly until well blended. Refrigerate until ready to serve.
08 - Plate hot baked fish with a generous portion of cucumber yoghurt sauce. Accompany with lemon wedges for squeezing over the fish.
# Expert Advice:
01 -
- The contrast between hot crisp fish and cool creamy sauce is the kind of sensory harmony that makes people pause mid-bite
- You get restaurant-quality results with zero messy splattering on your stovetop
02 -
- Dry fish fillets thoroughly before breading or the crumbs will slide right off in patches
- Let the crumbed fish sit for 5 to 10 minutes before baking to help the coating set
03 -
- Press the crumbs firmly onto the fish rather than sprinkling them on for better adhesion
- For gluten free needs, GF breadcrumbs and flour work perfectly here