Crispy Baked Fish Lemon Herb

Crispy Baked Fish with Lemon Herb Sauce is my go-to dish when I want something vibrant and satisfying with minimal fuss. Flaky white fish gets a crunchy panko crust and the lemon herb sauce brings a tangy freshness that feels restaurant-worthy yet comforting enough for a weeknight.

Ingredients

• White fish fillets such as cod or tilapia: Choose firm fillets that are fresh and opaque for best texture
• Panko breadcrumbs: Give the coating its signature crispiness Look for Japanese-style panko for lighter crunch
• Olive oil: Helps the panko stick and adds flavor Choose extra virgin for the best taste
• Fresh lemon juice: Adds bright acidity and ties the sauce and fish together Use freshly squeezed for maximum zing
• Fresh parsley: Brings freshness Choose vibrant green and fragrant bunches
• Fresh dill: Infuses a fresh grassy flavor Works wonderfully with both fish and sauce
• Garlic powder: Boosts savory depth Choose a fine powder for even mixing
• Salt and pepper: Essential for seasoning Always taste before baking
• Sour cream: Base for creamy sauce Makes everything feel rich yet light
• Additional fresh herbs: Optional but adds extra freshness Pick a mix of dill or parsley based on your preference

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius Ensure your oven is fully preheated before baking to guarantee a crispy result

Season the Fish:

Pat each fish fillet dry using paper towels Arrange on a plate Sprinkle salt and pepper on both sides to help flavor permeate the fish

Mix the Breading:

Combine panko breadcrumbs garlic powder parsley and dill in a shallow bowl Use clean fingers or a fork to blend thoroughly The fresh herbs will make the mixture fragrant

Prepare the Wet Mixture:

In a separate bowl whisk together olive oil and lemon juice The mixture should look slightly opaque and smell lemony

Coat the Fish:

Dip each fish fillet first in the olive oil mixture letting any excess drip off then firmly press into the breadcrumb herb mixture Make sure each fillet is evenly coated on all sides

Arrange and Bake:

Place the coated fillets in a single layer in your greased baking dish Leave a bit of space between them for even cooking Bake for 15 to 20 minutes Check that the tops are golden brown and the fish flakes easily with a fork

Make the Lemon Herb Sauce:

While the fish bakes stir together sour cream lemon juice and a handful of fresh herbs in a small bowl Whisk until smooth taste and adjust seasoning if needed

Serve:

Transfer the baked fish to plates Spoon a generous amount of lemon herb sauce over each fillet and garnish with extra herbs and lemon wedges if you have them

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My favorite ingredient is the fresh dill I associate that bright herby aroma with my grandmother who used it in everything from fish to potato salads The smell alone takes me right back to her kitchen where she taught me that fish is never complete without a fresh herb sauce

Storage Tips

Leftover fish keeps well in an airtight container in the fridge for up to two days For best results reheat in a hot oven or toaster oven to crisp the coating again instead of microwaving which can make it soggy The lemon herb sauce should be stored separately in the fridge and will stay fresh for three days

Ingredient Substitutions

You can swap cod or tilapia for any mild white fish such as haddock or pollock If fresh dill is hard to find simply use all parsley or substitute with a sprinkle of dried herbs When panko is not available regular breadcrumbs work in a pinch but will yield a less crisp result For dairy free needs try Greek yogurt in place of sour cream

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Serving Suggestions

This crispy fish pairs nicely with a simple green salad roasted potatoes or even over a bed of rice The sauce also shines as a dip for steamed veggies or roasted sweet potatoes On more elaborate occasions I serve it with buttery peas and crusty bread for an easy fish dinner my family always enjoys

A Little Background

Baking fish fillets with a crust is a technique that started in home kitchens as a way to capture all the crispiness of fried fish without standing over a hot pan or using a lot of oil The lemon herb sauce echoes flavors found in Mediterranean and Eastern European cuisines where fresh herbs and dairy based sauces are classic accompaniments to fish This dish pays homage to both my family’s love for garden herbs and our busy weeknight routine

Recipe FAQs

→ What type of fish works best for this dish?

White fish fillets like cod or tilapia are ideal, as they bake up tender and flaky with a mild flavor that pairs well with the lemon herb sauce.

→ How do I achieve an extra crispy coating?

Use panko breadcrumbs and ensure the fillets are well coated. Lightly spraying or brushing with olive oil before baking also helps maximize crispiness.

→ Can I substitute the fresh herbs?

Yes, use your preferred combination such as parsley, dill, or even chives for a different aromatic profile.

→ Is this dish suitable for making ahead?

It is best enjoyed immediately after baking for peak crispiness. You can prepare the components ahead and assemble just before cooking.

→ What sides pair well with this meal?

Roasted vegetables, simple salads, or steamed rice work wonderfully, complementing the bright and crunchy elements of the fish.

→ How do you make the lemon herb sauce?

Combine sour cream with fresh herbs and lemon juice for a creamy, zesty finish that complements the fish.