Go Back
+ servings
Breaded fish on a plate with creamy dill sauce.
Print Recipe
0 from 0 votes

Crispy Baked Fish with Creamy Dill Sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings


For the Crispy Baked Fish:

  • 1-1/2 cups all-purpose flour
  • 2 cups plain panko bread crumbs
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 2 tablespoons olive oil
  • Sea salt and fresh ground pepper to taste
  • 3 eggs lightly beaten
  • 1-1/2 pounds sole tilapia or cod fillets, cut into smaller pieces if desired

For Creamy Dill Sauce:

  • 1/3 cup light or regular sour cream
  • 1/3 cup light or regular mayonnaise
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon dried dill weed or 2 tablespoons fresh
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt


  • Preheat oven to 425 degrees. Line two baking sheets with aluminum foil and spray generously with non-stick cooking spray; set aside.
  • Place flour in a wide shallow dish or pie plate. In another similar dish, combine plain panko bread crumbs, Old Bay, garlic powder, parsley, salt, pepper, and olive oil. In a third shallow dish, lightly beat the eggs.
  • Dredge a piece of fish in all-purpose flour, coating both sides. Transfer to a separate piece of foil temporarily. Repeat with remaining pieces of fish.
  • One by one dip the flour coated fish first into the egg, allowing excess to drip back into dish, then into panko mixture, coating both sides of the fish well. Place on prepared, foil lined baking sheets and repeat process with remaining flour coated fish.
  • Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through.
  • Serve with Creamy Dill Sauce and cocktail sauce for dipping.

Creamy Dill Sauce:

  • Combine all ingredients in a small bowl. Refrigerate until ready to serve.


Inspired by Martha Stewart