🐟 Panko-Crusted Fish with Lemon Dill Sauce 🍋

🌟 A crispy delight for a light yet satisfying dinner, perfect for any night of the week! 🌟

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

🧑‍🍳 Directions 🧑‍🍳
1. Prepare the Coating: In one bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. In a separate bowl, whisk together the eggs and Dijon mustard. Place the flour in a third bowl.
2. Coat the Fish: Pat the fish fillets dry with paper towels. Dredge each fillet in flour, shaking off excess. Dip into the egg mixture, then coat in the panko mixture, pressing to adhere.
3. Cook the Fish: In a large skillet, heat olive oil over medium-high heat. Add fish and cook for 3-4 minutes on each side until golden and fully cooked.
4. Make the Lemon Dill Sauce: Mix mayonnaise, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth.
5. Serve: Place the fish on plates, drizzle with the lemon dill sauce, and garnish with lemon wedges or extra herbs. Accompany with vegetables or a salad.

🍎 Nutritional Information 🍎
- Calories: 350 per serving
- Carbohydrates: 18g
- Proteins: 27g
- Fats: 18g

💡 Tips and Tricks 💡
- For a baked version, cook fish at 400°F for 12-15 minutes until crispy.
- Substitute Greek yogurt for mayonnaise for a lighter sauce.
- Add a pinch of cayenne to the breadcrumb mix for extra spice.

⏳ Preparation Time 🕒
- Preparation time: 15 minutes | Cooking time: 8 minutes | Serving: 4