Pat the fish fillets dry with paper towels. Use a sharp knife to remove any remaining bones and gently season both sides with salt and pepper. Place the panko bread crumbs in a shallow dish and lightly zest the lemon directly into the crumbs for added flavor.
2 fillets fish fillets (e.g., cod or haddock), 1 cup panko bread crumbs, 1 tsp lemon zest
Heat a pan over medium heat and add the butter until melted and bubbling, about 1-2 minutes. Carefully place the seasoned fish fillets into the pan, skin side down if applicable. Cook undisturbed for 4-5 minutes until edges are golden brown and the fish is opaque halfway up the sides.
4 slices bread or lettuce leaves
Flip the fillets gently using a spatula and cook for another 3-4 minutes until fully cooked and crispy on the outside. The fish should be golden brown and easily flake with a fork. Remove from pan and set aside.
2 fillets fish fillets (e.g., cod or haddock)
While the fish cooks, prepare the tartar sauce by combining mayonnaise, chopped dill, capers, lemon juice, and lemon zest in a mixing bowl. Mix thoroughly until well combined and refrigerate until serving.
2 tbsp dill, chopped, 1 cup mayonnaise, 1 tbsp capers, chopped, 2 tsp lemon juice
Toast the bread slices or prepare lettuce leaves by rinsing and patting dry. In a separate pan, melt the remaining butter over medium heat and toast the bread slices until golden and crispy, about 2-3 minutes per side.
2 tbsp butter
Assemble the dish by placing a fish fillet on each toasted bread or leaf-lined plate. Top with a generous spoonful of tartar sauce. Garnish as desired and serve immediately, with the crispy elements contrasting the tender fish.
2 fillets fish fillets (e.g., cod or haddock), 1 cup mayonnaise, 4 slices bread or lettuce leaves
