A delightful baked fish recipe featuring a creamy topping and a crispy crust, perfect for a quick and delicious meal.
Marinate the fish fillets in the dry white wine and minced garlic for 30 minutes.
Ensure the fish is fully submerged in the marinade for even flavoring.
Preheat the oven to 400°F (200°C).
Preheating ensures even cooking and a crispy topping.
Drain the fish fillets and place them in a greased baking dish.
Pat the fish dry with paper towels to remove excess marinade.
In a bowl, mix the yogurt, finely chopped onion, smoked paprika, and fresh parsley.
Whisk the mixture until smooth for an even spread.
Spread the yogurt mixture evenly over the fish fillets.
Use a spoon to ensure the topping covers the fish completely.
Sprinkle the panko breadcrumbs over the topping.
Press the breadcrumbs gently to adhere to the topping.
Bake the fish in the preheated oven for 15 minutes or until the fish flakes easily with a fork.
Check the fish for doneness by inserting a fork into the thickest part.
Serve the baked fish hot, garnished with additional parsley if desired.
Serve immediately to enjoy the crispy topping.
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