Serve it with a fresh salad, roasted veggies, or your favorite side dish.

Ingredients Breakdown:

For the fish:

4 white fish fillets (like cod, tilapia, or haddock)

1 cup panko breadcrumbs (for a crunchy coating)

½ cup all-purpose flour (for dredging)

1 large egg, beaten (helps the coating stick)

1 teaspoon garlic powder (adds flavor)

1 teaspoon paprika (for a touch of color)

Salt and pepper to taste

2 tablespoons olive oil (for pan-frying or drizzling)

For the lemon dill sauce:

½ cup mayonnaise (creamy base)

¼ cup sour cream or Greek yogurt (adds tang)

1 tablespoon fresh lemon juice (bright and zesty)

1 teaspoon lemon zest (extra citrus flavor)

2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

💡 Pro Tip: For extra crunch, you can mix some grated Parmesan cheese into the panko coating!

👩‍🍳 Step-by-Step Instructions:

Prep the Fish: Pat the fish fillets dry with a paper towel. Season them with salt, pepper, garlic powder, and paprika.

Dredge the Fillets: Set up a dredging station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each fillet in flour, dip it in the egg, and then coat it in panko, pressing gently to ensure the breadcrumbs stick.

Cook the Fish:

To bake: Preheat the oven to 400°F. Place the panko-crusted fillets on a greased baking sheet, drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.

To pan-fry: Heat olive oil in a large skillet over medium heat. Cook the fillets for 3-4 minutes on each side, until golden and cooked through.

Make the Lemon Dill Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, fresh dill, and a pinch of salt and pepper.

Serve & Enjoy: Drizzle the lemon dill sauce over the crispy fish fillets and garnish with extra dill and lemon slices. Serve with your favorite side dish and enjoy!

⏲ Prep Time: 10 minutes

⏲ Total Time: 30 minutes

🍽 Servings: 4