Honey and Walnut 'Baklava' Baked Fish, gluten-free
We love this Honey and Walnut Baked Fish as it's packed with Mediterranean flavours, ready in 15 minutes, and it's gluten-free! It's delicious, with simple-to-follow instructions, and the perfect dinner for a busy weeknight. It's so good, you'll think you're eating at a restaurant!
This is another easy weeknight fish recipe that is not only delicious but unique and made with easily accessible ingredients.
And on a side note, a special thank you to my brother for sharing his creative fish recipe ideas!
Why make this recipe?
Quick - It takes less than 10 minutes to prep and around 15 minutes for the fish to bake in the oven, depending on the thickness of the fillets.
Healthy - white fish is not only a healthy alternative to processed meats, but it is also lower in fat, a source of omega-3 fatty acids, and a great source of vitamin B6 which helps fight inflammation in the body.
Simple Ingredients - there is nothing fancy about this recipe as the ingredients are simple (often found in the pantry)
Minimal Effort, Maximum Flavour - nothing as good as creating a five-star restaurant quality meal that takes minimum effort to bring together.
Watch How to Make It
How do you Make this Recipe
Pre-heat oven: First begin by pre-heating the oven and preparing all the ingredients.
Place fish into baking tray: Pat dry the fish and place it into a baking tray that has been lined with baking paper. This makes the cleaning-up process so much easier!
Melt the butter and combine the honey: Next in a small pan melt the butter and then add the honey.
Pour over the fish: Pour the honey butter sauce over the fish. Using tongs, turn the fish over to dip and coat all sides with the butter sauce. Season generously.
Walnut and Thyme: Crush the walnuts and combine it with the thyme. Top each fish fillet with a generous amount of walnut and thyme mixture.
Bake: Place into the oven for 15 minutes and in the meantime, make the gluten-free 'kataifi' noodles.
Make the 'kataifi' noodles: heat the oil in a deep small pan and drop afew noodles in at a time. They only take a few seconds to puff up. Remove immediately.
Serve: Remove fish from oven and serve topped with 'kataifi' noodles, optional rice, and salad.
Make it Dairy Free!
Today there are so many wonderful dairy-free alternatives you can use. As I personally eat dairy free, I made a second tray for myself, separate from my family and I used the following dairy-free butter. It tasted scrumptious!
Dairy-Free Alternative: https://nuttelex.com/product/nuttelex-olive/
What can you serve this with?
Steamed or Baked Vegetables
Green Salad
Baked Potatoes
Potato Mash
Other Fish and Seafood Recipes
Wrapped Fish with Potatoes and Tomatoes
ALL FISH AND SEAFOOD RECIPES HERE
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Creating, Margaret x
Honey and Walnut 'Baklava' Baked Fish
Serves 4
Prep 10
Cook 15
INGREDIENTS
Baked Fish:
4 White Fish Fillets (approximately 180g each fillet)
2 tablespoons butter, dairy-free option
2 tablespoons runny honey
1/3 cup walnuts, finely chopped
1 tablespoon thyme leaves
50g rice vermicelli noodles*
1/2 cup cooking oil
Sea salt and pepper
To Serve:
Green Salad with mixed lettuce, red onion, olive oil, and lemon juice dressing.
Steamed Rice
INSTRUCTIONS
1. Preheat the oven to 190C fan force. Line a baking dish with baking paper.
2. Melt the butter in a small frying pan and then add the honey. Combine well and remove from heat.
3. Place fish fillets into a baking dish and pour honey butter sauce over the fillets. Using tongs turn fillets over to coat both sides. Season lightly.
4. Place into a bowl the walnuts and thyme leaves, and toss to combine well. Sprinkle walnut mixture over fillets, equally dividing and pressing lightly to set. Place fish in the oven and bake for 15 minutes or until cooked through.
5. In the meantime, prepare the “kataifi’ noodles. Separate the noodles by pulling them apart (you may need scissors). Heat oil in a small deep pan. Once the oil is hot, place a handful of noodles into the hot oil, and using tongs, quickly flip them over. They only take a few seconds to bloom and become puffy and crispy. Remove immediately and set aside.
6. Remove fish from oven once cooked and serve with choice of side. Top fish with a small handful of ‘kataifi’ noodles.
*I used Chang's Asian Food Rice Vermicelli Noodles.
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Recipe and Photography Margaret Pahos for @CreateCookShare
