🐟 Panko-Crusted Fish with Lemon Dill Sauce 🍋

A Crispy Delight for a Wholesome Family Dinner

🍽️ Ingredients 🍽️
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- 2 tablespoons olive oil for pan-frying
- 4 white fish fillets such as cod, haddock, or tilapia

For the Lemon Dill Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper to taste

🧑‍🍳 Directions 🧑‍🍳
1. Prepare the coating: In a bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. In another bowl, whisk together the eggs and Dijon mustard. Place the flour in a third bowl.
2. Coat the fish: Dry the fish fillets with paper towels. Dredge each fillet in the flour, shaking off excess. Dip into the egg mixture, then coat in the panko mixture, pressing to adhere.
3. Cook the fish: In a skillet, heat olive oil over medium-high. Add fish, cooking 3-4 minutes per side until golden and cooked through.
4. Make the sauce: Mix mayonnaise, dill, lemon juice, zest, garlic, salt, and pepper until smooth. Adjust seasoning as needed.
5. Serve: Place fish on plates, top with lemon dill sauce. Garnish with dill or parsley, and serve with lemon wedges.

🍎 Nutritional Information 🍎
- Calories: 485
- Carbohydrates: 23g
- Protein: 36g
- Fat: 28g
- Saturated Fat: 5g
- Cholesterol: 145mg
- Sodium: 670mg
- Fiber: 1g
- Sugar: 2g

💡 Tips and Tricks 💡
- Bake for a lighter version at 400F for 12-15 minutes.
- Substitute Greek yogurt in the sauce for less fat.
- Add cayenne pepper to the panko for a spicy kick.

⏳ Preparation time 🍰
Preparation time: 20 minutes | Cooking time: 8 minutes | Serving: 4