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Crispy Baked Fish with Lemon and Dill – Perfectly Golden Every Time

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Dairy (Milchig)Fish

Crispy baked fish with lemon and dill has a golden coating of panko, breadcrumbs, parmesan, fresh dill and lemon zest over tender white fish fillets, baked without any frying.

A Coating That Sticks

Pat the fish completely dry, which is crucial. Dip the fillets in beaten egg mixed with lemon juice, then press them firmly into the crumb mixture. Drizzle with olive oil and bake on a hot pan until golden. Check thinner fillets a few minutes early. Fresh dill is best; use 1 tablespoon dried in a pinch.

Kosher Notes

With parmesan in the coating, this is a dairy dish; fish with dairy is fine according to most customs. For a pareve version that can precede a meat meal, leave out the cheese and add a little more lemon zest and salt. Cod, halibut and tilapia are kosher.

Leftovers

Reheat leftovers in a 350°F oven for 8 to 10 minutes to restore crispness.

Crispy Baked Fish with Lemon and Dill – Perfectly Golden Every Time
Golden, crispy baked fish fillets with a perfectly seasoned breadcrumb coating, bright lemon, and fresh dill. Restaurant-quality results from your home oven.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds white fish fillets cod, halibut, or tilapia, about 6 oz each
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 cup panko breadcrumbs
  • 1/2 cup fine breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons fresh dill finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 medium lemon cut into wedges for serving

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly grease it with cooking spray or a little olive oil.
  2. Pat the fish fillets completely dry with paper towels. This step is really important for getting the coating to stick properly. Season both sides lightly with salt and pepper.
  3. In a shallow dish, whisk together the eggs and lemon juice until well combined.
  4. In another shallow dish, mix together the panko breadcrumbs, fine breadcrumbs, Parmesan cheese, chopped dill, lemon zest, kosher salt, black pepper, and garlic powder. Drizzle the olive oil over the mixture and toss with a fork until evenly distributed.
  5. Dip each fish fillet first into the egg mixture, turning to coat both sides and letting any excess drip off. Then press it into the breadcrumb mixture, turning and pressing gently to make sure the coating sticks well on both sides.
  6. Place the coated fillets on the prepared baking sheet, leaving some space between each piece so they crisp up properly.
  7. Bake for 12-18 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and the coating is golden brown and crispy. Don't flip the fillets during cooking.
  8. Let the fish rest for 2-3 minutes before serving. Serve immediately with lemon wedges and your favorite sides.

Notes

For best results, make sure fish is completely thawed and patted dry before coating. If your fillets vary in thickness, check the thinner ones a few minutes earlier. Leftover fish can be reheated in a 350°F oven for 8-10 minutes to restore crispiness. Fresh dill works much better than dried for this recipe, but in a pinch you can substitute 1 tablespoon dried dill.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 425mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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