01 -
Move your baked fish fillets onto plates and spoon a good amount of the herby sauce over the top.
02 -
Grab a bowl and mix some sour cream, chopped herbs, and a splash of lemon juice until smooth, while your fish cooks.
03 -
Pop the coated fillets in your hot oven and bake for about 15–20 minutes until the crust is crispy and the fish is flaky.
04 -
One at a time, dip fillets into your lemony oil mix, coat all sides in the herby crumbs, then lay them in your greased dish.
05 -
In two bowls, stir together the panko, herbs, and garlic powder in one, olive oil and lemon juice in the other.
06 -
Pat the fish with paper towels, then sprinkle salt and black pepper on both sides.
07 -
Turn your oven to 220°C. Lightly spray or rub your baking dish with something nonstick.