Lemon Baked Fish with Dill Panko Topping


Baking fish over lemon slices means fresh citrusy flavor with every bite. Try this method with oranges or limes for a similar effect.

Lemon Baked Fish with Dill Panko Topping
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
15 mins
Total Time:
35 mins


  • 1 lemon

  • 4 6 ounce cod or tilapia fillets, rinsed and patted dry

  • 2 tablespoon extra-virgin olive oil

  • 1 tablespoon butter

  • ½ cup panko bread crumbs

  • 2 tablespoon chopped fresh dill weed


  1. Preheat oven to 425°F. Finely shred peel from lemon; set aside. Halve lemon. Thinly slice one of the lemon halves. Coat a shallow baking pan with nonstick cooking spray or cover with non-stick foil. Arrange lemon slices in a single layer in prepared pan. Arrange fish atop lemon slices in pan and brush with 1 tablespoon of the oil. Sprinkle lightly with salt and pepper. Bake for 15 to 18 minutes or until fish flakes easily when tested with a fork.

  2. Meanwhile, melt butter in a large skillet over medium heat. Add bread crumbs; cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat. Add remaining 1 tablespoon oil, dill, and lemon peel and toss to coat. Transfer fish to a serving platter, discarding lemon slices. Squeeze remaining lemon half over fish. Spoon bread crumb mixture over fish.

Nutrition Facts (per serving)

253 Calories
11g Fat
6g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 253
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 283mg 12%
Total Carbohydrate 6g 2%
Total Sugars 1g
Protein 31g
Vitamin C 6.7mg 34%
Calcium 30mg 2%
Iron 0.8mg 4%
Potassium 719mg 15%
Folate, total 14.7mcg
Vitamin B-12 1.6mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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