Lemon and Dill Panko Crusted Fish Sticks

Lemon and Dill Panko Crusted Fish Sticks is a pescatarian main course. This recipe serves 4 and costs $2.46 per serving. One portion of this dish contains around 27g of protein, 4g of fat, and a total of 213 calories. It is brought to you by For the Love of Cooking. A mixture of egg, panko bread crumbs, fresh dill, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 84 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 22 minutes. With a spoonacular score of 80%, this dish is solid. If you like this recipe, take a look at these similar recipes: Panko-Crusted Fish Sticks, Panko Crusted Fish Sticks With Herb Dipping Sauce, and Panko-crusted Fish Sticks With Herb Dipping Sauce.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.Place the flour on a shallow plate. Combine the milk and egg together in a small bowl; whisk until well combined. Place the panko on a shallow plate and add the lemon zest, fresh dill, sea salt and freshly cracked pepper, to taste; mix together until well combined.Cut the fish into strips. Coat each piece of the fish in the flour then dip into the egg mixture followed by the panko crumbs. Place the coated fish on the baking sheet. Repeat with the remaining fish. Spray all the fish with a bit of olive oil cooking spray.Place into the oven and bake for 10 minutes or until the fish is cooked through and flakey. Turn the oven to broil then cook, watching very carefully so they don't burn, for a few minutes to get golden brown on top. Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.

 

Step by step:

1. Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

2. Place the flour on a shallow plate.

3. Combine the milk and egg together in a small bowl; whisk until well combined.

4. Place the panko on a shallow plate and add the lemon zest, fresh dill, sea salt and freshly cracked pepper, to taste; mix together until well combined.

5. Cut the fish into strips. Coat each piece of the fish in the flour then dip into the egg mixture followed by the panko crumbs.

6. Place the coated fish on the baking sheet. Repeat with the remaining fish. Spray all the fish with a bit of olive oil cooking spray.

7. Place into the oven and bake for 10 minutes or until the fish is cooked through and flakey. Turn the oven to broil then cook, watching very carefully so they don't burn, for a few minutes to get golden brown on top.

8. Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.

Nutrition Information:

covered percent of daily need