Oven Baked Crumbed Fish with Dill (Printable)

Crispy golden fish fillets baked to perfection with a cooling 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 (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 (2.3 ounces)
13 - 2 large eggs beaten

→ Cucumber Yoghurt Sauce

14 - 1 cup Greek yoghurt (8.8 ounces)
15 - 1/2 cup cucumber finely diced (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

# Steps:

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 all crumb mixture ingredients (panko, dill, lemon zest, garlic powder, paprika, salt, and pepper) in the third.
04 - Dip each fillet into flour, shaking off excess. Transfer to egg wash, coating completely. Press firmly into crumb mixture, ensuring even coverage on all sides.
05 - Place coated fillets on the prepared baking tray. Drizzle or brush with olive oil for golden color.
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, cucumber, dill, lemon juice, lemon zest, garlic, salt, and pepper in a mixing bowl. Stir thoroughly and refrigerate until serving.
08 - Serve baked fish immediately topped with a generous portion of cucumber yoghurt sauce. Accompany with lemon wedges for squeezing.

# Expert Advice:

01 -
  • The oven does all the hard work while you stay clean and relaxed
  • That crisp crumb stays perfectly crunchy without any messy frying
  • The cool yoghurt sauce turns simple fish into something restaurant worthy
02 -
  • Patting the fish completely dry before seasoning is the secret to getting the crumb to stick properly
  • Let the crumbed fish rest for 5 minutes before baking to help the coating set
  • The sauce tastes better after 30 minutes in the fridge as flavors meld together
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in crumbs
  • Space fish fillets at least 2 inches apart on the tray so air can circulate and crisp all sides evenly

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