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.
- 1 large white fish fillet, or 4 individual fillets (about 1 lb. of fish)
- Olive oil
- 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
- Preheat the oven to 375 degrees and line a rimmed pan with parchment or foil.
- Top with the fish fillet(s).
- Drizzle each fillet with olive oil and season generously with S/P.
- Combine the yogurt and herbs in a bowl until combined and then slather on the fish.
- Sprinkle the breadcrumbs over each fillet and place in the oven.
- Cook until opaque throughout, about 15-20 minutes depending on the fillet thickness.