HERB CRUSTED FISH
Ingredients
70g breadcrumbs, fresh preferably
grated zest of 1 lemon
25g grated Parmesan
2 Tbsp chopped parsley
1 Tbsp chopped chives, fennel or dill leaves
Salt and pepper
4 skinless fillets of firm white fish
50g butter
1- 2 Tbsp extra virgin olive oil
juice of 1 lemon
grated zest of 1 lemon
25g grated Parmesan
2 Tbsp chopped parsley
1 Tbsp chopped chives, fennel or dill leaves
Salt and pepper
4 skinless fillets of firm white fish
50g butter
1- 2 Tbsp extra virgin olive oil
juice of 1 lemon
Method
Preheat the oven to 200C Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped herbs, salt and pepper, butter and oil. Mix well to combine.
Place the fillets on to a baking tray and season the four skinless fish fillets with salt and pepper. Divide the crumb mixture evenly over the fish fillets, pressing firmly on to the tops of the fillets.
Bake in preheat oven for 8-10 minutes depending thickness of fillets. A good indication to show when the fish is cooked is when pressed the fish begins to just flake and the it has turned white in colour.
Place the fillets on to a baking tray and season the four skinless fish fillets with salt and pepper. Divide the crumb mixture evenly over the fish fillets, pressing firmly on to the tops of the fillets.
Bake in preheat oven for 8-10 minutes depending thickness of fillets. A good indication to show when the fish is cooked is when pressed the fish begins to just flake and the it has turned white in colour.
Comments
Thank you to Harbour Fish and Sunrise Bakery for supporting this demonstration.To download a printable version of this recipe click here