Panko-Crusted Fish with Lemon Dill Sauce

This Panko-Crusted Fish with Lemon Dill Sauce is a crisp, creamy, and flavor-packed delight! The golden panko-Parmesan crust delivers irresistible crunch, while the fish inside stays moist and flaky. Finished with a cool, zesty lemon dill sauce, it’s the perfect match for a light and satisfying meal. Whether paired with a fresh salad, roasted vegetables, or fluffy rice, this dish is sure to impress.

Ingredients

For the Fish:

4 fish fillets (cod, tilapia, or haddock)
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
2 eggs, beaten
½ cup all-purpose flour
Salt and pepper, to taste
2 tbsp olive oil (for frying)

For the Lemon Dill Sauce:

½ cup mayonnaise
¼ cup sour cream
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh dill
Salt and pepper, to taste

Instructions

1. Prepare the Fish:

Pat the fish fillets dry with paper towels.
Mix flour with salt and pepper in a shallow dish. Dredge each fillet lightly.
Beat eggs in another shallow bowl.
Combine panko and Parmesan in a third dish.
Dip fish in egg, then coat in the panko mixture, pressing to adhere.

2. Cook the Fish:

Heat olive oil in a skillet over medium-high heat.
Fry fillets 3–4 minutes per side until golden and cooked through.
Transfer to a paper towel–lined plate to drain.

3. Make the Lemon Dill Sauce:

In a bowl, mix mayonnaise, sour cream, lemon juice, lemon zest, and dill.
Season with salt and pepper to taste.

4. Serve:

Serve hot with a drizzle or side of lemon dill sauce.

Tips for Success

Fish Choice: Use mild, flaky white fish for best results.
Baking Option: Bake at 400°F (200°C) for 12–15 minutes for a lighter version.
Sauce Customization: Add garlic or cayenne for extra zing.

Why You’ll Love It

The crispy, cheesy crust pairs beautifully with flaky fish and the cool, tangy lemon dill sauce. It’s quick, easy, and elegant—ideal for busy weeknights or impressive weekend dinners.