Crispy Lemon Baked Fish
This Crispy Lemon Baked Fish is a flavor-packed delight with a crunchy panko crust and zesty lemon!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Measuring cups and spoons
- Fish Spatula
Ingredients
- 1 cup panko breadcrumbs
- 1-2 Tablespoons olive oil
- 2 teaspoons lemon zest
- ½ cup chopped flat-leaf parsley
- 1 Tablespoon fresh dill
- 1 teaspoon Kosher salt
- 4 medium white fish fillets, skinless (or 8 small firm white fish fillets)
- 2-3 Tablespoons lemon juice
- for serving lemon wedges
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a mixing bowl, combine the panko breadcrumbs, lemon zest, chopped parsley, fresh dill, Kosher salt, and olive oil. Stir until evenly coated.
- Pat the fish fillets dry with paper towels and place them on the prepared baking sheet.
- Drizzle the fish fillets with lemon juice.
- Press the panko mixture onto the top of each fish fillet.
- Bake for 15-20 minutes, or until cooked through and golden brown.
- Let the fish rest for a minute and serve with lemon wedges.
Notes
- Use fresh herbs for the best flavor.
- Marinate the fish in lemon juice for extra zest.
- Prepare the panko mixture in advance to save time.