• Margaret Pahos

HERB AND CHILLI CRUMBED FISH


I have chosen to use Barramundi for this recipe but you can use any white fish fillet. Most you have read some of my previous comments when posting a fish recipe and you may remember that my love for fish, seafood and the ocean stems from my father. His love and close relationship with the marine environment was part of his culture and cuisine. It is because of this that I try to buy wild caught fish or sustainable fish in order to do my part when I am able to hence why I chose to cook with Wild Caught Barramundi rather than a farmed fish.

What you will love about this meal is that it is once again easy, tasty and ready in under 30 minutes. The combination of herbs and breadcrumbs gives it a golden crunch while keeping the white flesh juicy and tender. If you have little ones that are used to eating fish fingers, then you can cut the fillets into bite size pieces, reduce the chilli and add instead some garlic salt. The options are endless! Enjoy x

Serves 4

Preparation: 10 minutes

Cooking 15-20 minutes

4 x 220g white fish fillets

1 cup Orgran premium breadcrumbs

2 eggs, whisked + 2 tbs milk

1 tsp dried parsley or ¼ cup fresh parsley

½ tsp dried oregano

½ tsp chilli flakes

sea salt / pepper

juice of lemon

  1. Preheat oven to 180C and arrange tray lined with baking paper.

  2. Using a paper towel, pat dry fish and season with sea salt and pepper.

  3. Arrange whisked eggs in one bowl. Arrange breadcrumbs with parsley, oregano and chilli flakes in another bowl.

  4. Dip 1 piece of fish in egg mixture, then breadcrumb mixture. Place on a baking tray. Coat remaining fish.

  5. Bake in preheated oven for approx. 15 minutes until cooked through and golden on top.

  6. Squeeze some lemon juice over and serve with steamed rice, quinoa or a green salad.

#fish #glutenfree

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