Crispy Oven-Baked Fish Fillets with Parmesan Crust

Well-seasoned breading and an oven-fry technique produce delightfully light, crisp oven-baked fish. Serve it with a creamy dill sauce for a family-friendly meal that’s sure to please picky eaters.

If you enjoy fried fish but want a lighter option, this recipe is for you. For air fryer fans, consider trying air-fryer fish sticks as an alternative.

This recipe began by accident when I grabbed a package of fillet of sole from the freezer while preparing for my youngest son’s college move. I’d imagined a crab-stuffed dish but didn’t have the ingredients and couldn’t run to the store. A quick search led me to a panko-crusted fish sticks idea, and I adapted it using sole and a simple creamy dill dipping sauce. The result became my go-to crispy baked fish.

While inspired by another recipe, this version has its own approach and seasoning that give the fish a satisfying crunch and bright flavor.

Ingredient Notes

Fish: Thin white fish such as sole, flounder, pollock, haddock, tilapia, or catfish work well. Thicker fish like cod or halibut can be used but may need longer baking. Use boneless fillets and portion large pieces into serving-size portions.

Breading: The coating is a classic three-step breading: all-purpose flour, lightly beaten eggs, and seasoned plain panko bread crumbs. Season the panko with Old Bay (or a similar seafood seasoning), dried parsley, garlic powder, salt, and pepper. A small amount of olive oil tossed into the panko helps the crust brown and crisp in the oven.

Creamy dill sauce: A quick sauce of mayonnaise, sour cream, lemon juice, dill (fresh or dried), onion powder, and garlic salt pairs perfectly with the fish. Serving a dipping sauce makes the dish especially kid-friendly.

How to Make Crispy Oven Baked Fish

1. Prepare the breading: Arrange three shallow dishes—one with flour, one with lightly beaten eggs, and one with panko mixed with Old Bay, garlic powder, dried parsley, salt, and pepper. Stir in just enough olive oil to moisten the panko so it browns evenly.
2. Flour the fish: Lightly season the fish with salt, then dredge each piece in flour, coating both sides. Place the floured fillets on a separate tray while you finish breading.

I find it tidier to flour all the fillets first, then finish the breading. You can also use a wet-hand/dry-hand method if preferred.

1. Finish breading: Coat a foil-lined baking sheet with nonstick spray. Dip each floured fillet in the egg, letting excess drip off, then press both sides into the panko mixture. Place the breaded fillets on the prepared sheet.
2. Bake: Bake in a preheated 425°F oven for 12 to 15 minutes, until the coating is golden and the fish flakes easily. Thicker fillets may require a few extra minutes; cook until the internal temperature reaches 145°F if using a thermometer.

While the fish bakes, whisk together the creamy dill sauce. It also pairs nicely with other baked or grilled seafood.

Serving Suggestions

Dipping sauces: In addition to creamy dill, try tartar sauce or cocktail sauce for variety. Sauces make the meal more appealing to children and add a flavor boost.

Side dishes: Classic pairings include coleslaw and oven-baked fries. The fish also goes well with lemon-garlic roasted potatoes, roasted sweet potatoes, almond rice pilaf, or orzo with peas and Parmesan. Add a vegetable side such as sautéed zucchini with corn or glazed carrots to complete the plate.

Crispy fish sandwiches: For a hearty sandwich, tuck a fillet into a roll, spread with creamy dill or tartar sauce, and top with pickles, tomato, and lettuce.

More Seafood Recipes You’ll Love

• Blackened Mahi Mahi
• Sockeye Salmon
• Shrimp and Spinach Pasta
• Roasted Salmon with Maple Glaze
• Cilantro Lime Shrimp Salad

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Crispy Baked Fish with Creamy Dill Sauce

Author: Valerie Brunmeier

4 servings

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Well-seasoned breading and an oven-fry method create light, crispy baked fish. Serve with creamy dill sauce for a hit with even picky eaters.

Ingredients

For the Crispy Baked Fish

• 1 1/2 cups all-purpose flour
• 2 cups plain panko bread crumbs
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon garlic powder
• 2 teaspoons dried parsley
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 eggs, lightly beaten
• 1 1/2 pounds thin white fish fillets (sole, tilapia, pollock, etc.)
• Lemon wedges, optional for serving

For the Optional Creamy Dill Sauce

• 1/3 cup sour cream (light or regular)
• 1/3 cup mayonnaise
• 1/2 teaspoon lemon juice
• 3/4 teaspoon dried dill weed (or 2 tablespoons fresh)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic salt

Instructions

• Preheat oven to 425°F. Line two baking sheets with foil and spray with nonstick cooking spray.
• Place flour in a shallow dish. In another dish combine panko, Old Bay, garlic powder, parsley, salt, pepper, and olive oil. In a third dish, lightly beat the eggs.
• Lightly season the fish with salt. Dredge each piece in flour, coating both sides, and place on a temporary tray.
• Dip floured fish into the egg, letting excess drip off, then press into the panko mixture. Place on the prepared baking sheets.
• Bake 12 to 15 minutes, rotating sheets halfway through, until the coating is golden and the fish flakes easily.
• Serve with lemon wedges and creamy dill sauce, tartar, or cocktail sauce for dipping.

Optional Creamy Dill Sauce

• Combine all sauce ingredients in a small bowl and refrigerate until ready to serve.

Notes

Nutrition information applies to the crispy baked fish only and is an estimate. Any thin white fish will work; thicker fish may need more time. Fish is done when it flakes easily or reaches 145°F with an instant-read thermometer.

Nutrition

Serving: 0.375 pounds | Calories: 420 kcal | Carbohydrates: 41 g | Protein: 30 g | Fat: 14 g

Nutrition information is calculated using generic ingredients and is an estimate.

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This post was originally published on October 10, 2013, and has been updated with new text and images.