White Fish W Yogurt Cucumber Dressing
Elevate your weeknight dinner with this light and flavorful White Fish with Yogurt Cucumber Dressing recipe. Perfectly seasoned white fish fillets—such as cod, haddock, or tilapia—are baked to tender perfection with a hint of garlic and paprika. The star of the dish is the creamy yogurt cucumber dressing, made with tangy Greek yogurt, refreshing grated cucumber, fresh dill, and zesty lemon juice for a vibrant finish. This high-protein, low-carb meal comes together in just 30 minutes, making it a healthy, quick, and satisfying option for busy nights. Serve it with roasted vegetables, quinoa, or a crisp green salad for a well-rounded, Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, haddock, or tilapia)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Greek yogurt (plain, unsweetened)
- 1 medium Cucumber (finely grated)
- 1 tablespoon Fresh dill (chopped)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 0.25 teaspoons Salt (for dressing)
- 0.25 teaspoons Ground black pepper (for dressing)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the white fish fillets dry with paper towels and place them on the prepared baking sheet.
Brush the fish with 1 tablespoon of olive oil, then sprinkle evenly with garlic powder, paprika, salt, and ground black pepper.
Bake the fish in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and is opaque in the center.
While the fish is baking, prepare the yogurt cucumber dressing. Start by grating the cucumber using a fine grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out the excess liquid.
In a medium mixing bowl, combine the Greek yogurt, grated cucumber, fresh dill, lemon juice, honey, salt, and black pepper. Stir well to combine. Taste and adjust seasoning as needed.
Once the fish is finished cooking, carefully remove it from the oven and allow it to rest for 2-3 minutes.
Plate the fish fillets and spoon a generous amount of the yogurt cucumber dressing over each piece. Serve immediately with your choice of side dishes, such as roasted vegetables, quinoa, or a fresh green salad.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 14.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 292 mg | 22% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
