Ingredients:

  • 4 thick white fish fillets (approx. 150g / 5-6 oz each, e.g., Cod, Haddock, or Pollock)
  • Pinch of fine sea salt and black pepper
  • 60 g (½ cup) All-Purpose Flour
  • 2 large eggs, lightly beaten
  • 1 tbsp (15 ml) milk (whole or semi-skimmed)
  • 150 g (1 ½ cups) Panko breadcrumbs
  • 30 g (¼ cup) finely grated Parmesan cheese (optional)
  • Zest of 1 large lemon
  • 2 tbsp (30 ml) finely chopped fresh dill
  • 1 tbsp (15 ml) finely chopped fresh parsley
  • ½ tsp smoked paprika (optional)
  • Olive oil spray (or 1 tbsp melted unsalted butter)

Instructions:

  1. Preheat the oven to a hot 220°C / 425°F (Fan/Convection 200°C / 400°F). Line the baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with olive oil spray.
  2. Set up three breading stations: In the first dish, combine the flour, salt, and pepper. In the second dish, whisk together the eggs and milk. In the third dish, combine the Panko breadcrumbs, Parmesan, lemon zest, dill, parsley, and smoked paprika. Stir well.
  3. Pat the fish fillets aggressively dry using kitchen roll. Season lightly with salt and pepper. Dip each fillet first into the flour, shaking off excess, then into the egg wash, allowing excess to drip, and finally press firmly into the Panko mixture until completely and thickly coated.
  4. Place the breaded fillets onto the prepared wire rack, ensuring space for air circulation. Mist the top of the breaded fish generously with olive oil spray (or drizzle lightly with melted butter). Bake for 12–15 minutes.
  5. Check the fish after 12 minutes. The crust should be golden brown and crisp. The fish is done when it is opaque throughout and flakes easily. Serve immediately while the crust is at its crispiest.