Crispy Baked Fish with Creamy Dill Sauce

This crispy baked fish recipe features golden, crunchy panko-coated white fish fillets paired with a creamy dill sauce. Perfect for healthy weeknight dinners, easy oven-baked fish meals, or family-friendly seafood recipes, it delivers flaky, tender fish with a flavorful, herb-seasoned coating. Serve with lemon wedges, tartar sauce, or a light dill dip for a simple, delicious seafood dinner.

Ingredients

Crispy Baked Fish

• 1½ cups all-purpose flour
• 2 cups plain panko bread crumbs
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon garlic powder
• 2 teaspoons dried parsley
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 eggs, lightly beaten
• 1½ pounds thin white fish fillets (e.g., sole, cod, tilapia)
• Lemon wedges, optional, for serving

Optional Creamy Dill Sauce

• ⅓ cup sour cream (light or regular)
• ⅓ cup mayonnaise
• ½ teaspoon lemon juice
• ¾ teaspoon dried dill weed (or 2 tablespoons fresh)
• ¼ teaspoon onion powder
• ¼ teaspoon garlic salt

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Instructions

1. Prepare for Baking

Preheat oven to 425°F (220°C). Line two baking sheets with aluminum foil and spray generously with nonstick cooking spray.

2. Set Up Dredging Stations

1. Place the flour in a shallow dish.
2. In another shallow dish, combine panko, Old Bay, garlic powder, parsley, salt, pepper, and olive oil.
3. Place the beaten eggs in a third shallow dish.

3. Coat the Fish

1. Lightly season fish fillets with salt.
2. Dredge each fillet in flour, shaking off excess, and place on a separate foil piece.
3. Dip floured fillets into the beaten eggs, letting excess drip off.
4. Coat with the panko mixture, pressing gently to adhere. Place on prepared baking sheets.

4. Bake

Bake 12–15 minutes, until golden and crispy, rotating baking sheets halfway through for even cooking.

5. Optional Creamy Dill Sauce

Combine sour cream, mayonnaise, lemon juice, dill, onion powder, and garlic salt in a small bowl. Chill until ready to serve.

6. Serve

Serve the crispy baked fish with lemon wedges and creamy dill sauce, tartar sauce, or cocktail sauce.

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Why You’ll Love This Recipe

• Crispy, golden fish with tender, flaky interiors.
• Easy oven-baked method for a healthier alternative to frying.
• Quick to prepare, perfect for weeknight dinners or gatherings.
• Optional dill sauce adds a fresh, zesty flavor.

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Tips

• Pat fish dry before dredging to help the coating stick.
• Use thin fillets for even baking; thicker fillets may require longer cooking.
• Rotate baking sheets for consistent crispiness.

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Variations and Substitutions

• Fish swap: Cod, haddock, tilapia, or flounder work well.
• Gluten-free option: Use gluten-free panko and flour.
• Flavor twist: Add paprika, cayenne, or lemon zest to the panko mixture.
• Sauce variations: Serve with tartar, garlic aioli, or cocktail sauce.

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FAQs

Q: Can I make this ahead of time?
A: Yes, prepare the fish coating in advance, refrigerate, and bake when ready.

Q: Can I freeze the fish?
A: Coated, uncooked fish can be frozen on a baking sheet, then transferred to a bag for up to 1 month. Bake from frozen with a few extra minutes.

Q: Can I use skin-on fish fillets?
A: Yes, but for best crispiness, pat the skin dry and bake skin-side up.

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Serving

• Serve with lemon wedges and creamy dill sauce for a classic pairing.
• Pair with roasted vegetables, rice, or a light salad for a complete meal.

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Suggestions

• Sprinkle fresh parsley or chives over the baked fish before serving for color.
• Try a squeeze of fresh lemon juice over the fish to enhance flavor.
• Make extra sauce for dipping or drizzling.