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Herb Crusted Fish
By Andy | March 25, 2008
Herb Crusted Fish
Serves 4
Prep time : 5 minutes
Cooking time : 15 minutes
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Ingredients
800m grams of boned, skinned, firm white fleshed fish.
1/4 cup pine nuts.
1/4 cup rolled oats.
1/4 cup basil leaves.
1/4 cup parsley leaves.
1/4 cup fresh grated parmesan.
2 tablespoons thyme leaves.
1 1/2 cups bread crumbs.
2 eggs, beaten.
2 cups flour.
Salt and pepper to season.
Oil to the depth of 1 cm in your frying pan.
Method
Preheat oven to 150C.
Cut the fish into serving sized pieces.
Place flour in a plastic bag, season well with salt and pepper.
Add the fish, toss it around to coat, allow to sit in the flour for 5 minutes.
In a food processer, combine the nuts, oats, basil, parsley, time and parmesan. Pulse until breadcrumb like in consistency.
In a bowl, combine the blended mix with the breadcrumbs and mix well.
Heat the oil until a wooden spoon dipped in the oil begins to bubble vigorously.
While the oil is heating, remove the fish from the bag and shake off excess flour.
Dip the fish into the egg, and then into the crumb mix, using your fingers to press the mix into the fish flesh.
Fry the fish for 3 minutes each side, or until golden.
Remove to a wire rack and place in the oven and bake until done, time will depend on thickness of the fillets.
Serving
Delicious with a green salad and crisp baked potato wedges, you can find the recipe for these here.
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