Baked Fish with Herbed Yogurt and Panko Topping

This is an extraordinarily easy fish recipe that I love because it has a “built-in” creamy and flavorful sauce. It’s kind of like tender fish topped with warm tartar sauce and crunchy breadcrumbs, but no mayo was involved. 🙂

Another reason I love this recipe is because I often have fresh herbs I need to use up, either from my garden or because I bought some for a recipe and only used a tiny bit, and this recipe works with just about any fresh herb.

I used turbot for this recipe, but any mild white fish will do. Thicker fillets, however, do tend to hold up better with a sauce like this. I also make something similar with salmon, so you could do that too.

Baked Fish with Herbed Yogurt and Panko Topping

Recipe Type

:

Entree

Cuisine:

Seafood

Author:

Q&DK

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves:

4

Ingredients

• 1 large white fish fillet, or 4 individual fillets (about 1 lb. of fish)

• Olive oil

• S/P

• 7 oz. plain Greek yogurt

• 2-3 tbsp. fresh mixed herbs (I used basil, parsley, and rosemary), washed and minced

• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375 degrees and line a rimmed pan with parchment or foil.

2. Top with the fish fillet(s).

3. Drizzle each fillet with olive oil and season generously with S/P.

4. Combine the yogurt and herbs in a bowl until combined and then slather on the fish.

5. Sprinkle the breadcrumbs over each fillet and place in the oven.

6. Cook until opaque throughout, about 15-20 minutes depending on the fillet thickness.

3.2.1255