Oven Baked Crumbed Fish (Print 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 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 Make It:

01 - Preheat oven to 410°F. Line a baking sheet 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 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko, dill, lemon zest, garlic powder, paprika, salt, and pepper in the third.
04 - Dredge each fillet in flour, shaking off excess. Dip into beaten egg, then press firmly into crumb mixture to coat evenly on all sides.
05 - Place coated fillets on the prepared baking sheet. Drizzle or brush with olive oil to promote golden browning.
06 - Bake for 15 to 20 minutes until fish is opaque throughout and crumbs are deep 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 - Plate baked fish immediately with a generous dollop of cucumber yoghurt sauce and fresh lemon wedges on the side.

# Expert Hints:

01 -
  • The oven does all the work so you get that satisfying crunch without standing over a hot stove
  • The cool cucumber yoghurt sauce cuts through the crispy coating perfectly
  • You can prep everything ahead and bake when you're ready to eat
02 -
  • Overcrowding the baking tray will steam the fish instead of creating crisp crust, so use two trays if needed
  • Patting the fish completely dry before coating is the secret to preventing soggy breading
  • Letting the coated fish sit for 10 minutes before baking helps the coating set and stick better
03 -
  • Use a rimmed baking sheet to catch any loose crumbs that might burn and smoke
  • Let the fish rest for 2 minutes after baking so the coating sets and doesn't slide off

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