Lemon Herb Crunchy Fish (Print Version)

Panko baked fish fillets hit with a punchy lemon herb sauce—makes for a light, craveable meal.

# Ingredients:

→ Fish and Outer Layer

01 - Freshly ground black pepper, add as you like
02 - A little salt, to your taste
03 - Two tablespoons of finely chopped dill
04 - Two tablespoons chopped parsley
05 - A teaspoon of garlic powder
06 - One cup (60g) panko crumbs
07 - Four fillets of white fish (like tilapia or cod, about 170g each)

→ Coating Liquid

08 - 2 tablespoons lemon juice, squeezed fresh
09 - 2 tablespoons olive oil

→ Zesty Creamy Sauce

10 - A teaspoon of lemon juice
11 - One tablespoon mixed chopped herbs (dill or parsley)
12 - 120ml sour cream

# Steps:

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.

# Notes:

01 - Try baking your fish on a wire rack set over your dish if you want the crunchiest crust. Hot air gets all around the fish this way.