Crispy Baked Fish with Creamy Dill Sauce

A top down shot of a platter of crispy fish filets next to a small bowl of creamy dill sauce.

5 from 4 votes

Crispy Baked Fish with Creamy Dill Sauce

Well seasoned breading and an oven fry method create this delightfully light and Crispy Oven Baked Fish. Serve it with creamy dill sauce for a meal that is guaranteed to be a hit with even the most finicky eaters!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 420kcal

Author: Valerie Brunmeier

Ingredients

For the Crispy Baked Fish

1 ½ 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
1 ½ pounds thin white fish filets I used filet of sole (see notes below for more ideas)
lemon wedges optional for serving

For the Optional Creamy Dill Sauce

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

Instructions

Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil and spray the foil generously with nonstick cooking spray. Set aside.
Place the flour in a wide shallow dish. In another shallow dish, combine the plain panko bread crumbs, Old Bay, garlic powder, parsley, salt, pepper, and olive oil. In a third shallow dish, lightly beat the eggs.
Lightly season the fish with a little salt. Then, dredge one piece of fish in all-purpose flour, coating both sides. Transfer floured fish to a separate piece of foil temporarily. Repeat with the remaining pieces of fish.
One by one dip the flour coated fish first into the egg, allowing the excess to drip back into the dish, then into the panko mixture, coating both sides of the fish well. Place on the prepared, foil lined baking sheets and repeat the process with the remaining flour coated fish.
Bake until lightly browned, 12 to 15 minutes, rotating the sheets from top to bottom halfway through the baking time.
Serve with lemon wedges and creamy dill sauce, tartar sauce, or cocktail sauce for dipping.

Optional Creamy Dill Sauce

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

Notes

Nutrition informatioin was calculated for the Crispy Baked Fish only.

White fish: Any thin white fish will work for this recipe like filet of sole, catfish, flounder, pollock, haddock, or tilapia. If using a thicker fish like halibut or cod, it will likely require a longer cooking time. The fish is done when it registers at least 145 degrees F when measured with an instant read thermometer.

Nutrition