How to make it

  • Wash the fish fillets and dry with paper towels, salt and pepper the fillets, set aside. Put flour, egg and panko bread crumbs in separate plates. Dredge the fish in flour first, then in the egg and finally in the bread crumbs. Heat oil in a pan, pan fry the fillets until cooked, serve with lemon slices and the dill and cream cheese sauce.
  • Mix all the ingredients in the bowl of a small food processor or in a bowl using an immersion blender. This sauce can be made ahead of time as it keeps well refrigerated for up to three days.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes