Ingredients
Method
- 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.
- 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.
- In a shallow dish, whisk together the eggs and lemon juice until well combined.
- 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.
- 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.
- Place the coated fillets on the prepared baking sheet, leaving some space between each piece so they crisp up properly.
- 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.
- 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.