Crispy Baked Fish Lemon Herb (Print)
Crunchy baked fish fillets topped with tangy lemon herb sauce for a fresh, satisfying meal.
# Ingredients:
→ Fish and Coating
01 -
4 white fish fillets (170 g each), such as cod or tilapia
02 -
1 cup (60 g) panko breadcrumbs
03 -
1 teaspoon garlic powder
04 -
2 tablespoons chopped fresh parsley
05 -
2 tablespoons chopped fresh dill
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Dipping Mixture
08 -
2 tablespoons olive oil
09 -
2 tablespoons freshly squeezed lemon juice
→ Lemon Herb Sauce
10 -
120 ml sour cream
11 -
1 tablespoon fresh herbs (parsley or dill), finely chopped
12 -
1 teaspoon lemon juice
# Steps:
01 -
Set oven to 220°C and lightly grease a baking dish with nonstick spray.
02 -
Pat fish fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
03 -
Combine panko breadcrumbs, garlic powder, chopped parsley, and chopped dill in a shallow bowl. In a separate bowl, mix together olive oil and 2 tablespoons lemon juice.
04 -
Dip each fillet into the olive oil and lemon juice mixture, then coat evenly with the breadcrumb mixture. Arrange coated fillets in the prepared baking dish.
05 -
Bake in preheated oven for 15–20 minutes, or until the fish is just cooked through and the coating is golden and crisp.
06 -
While the fish bakes, stir together sour cream, 1 tablespoon chopped fresh herbs, and 1 teaspoon lemon juice in a bowl until smooth.
07 -
Transfer baked fish fillets to serving plates and top each portion with a generous spoonful of the lemon herb sauce.
# Additional Notes:
01 -
For extra crispiness, bake fillets on a wire rack placed over the baking dish to allow hot air to circulate evenly.