Parmesan-crumbed Baked Fish
It was about 40ºC (104ºF) yesterday, so I didn't want to spend ages preparing and cooking food, nor did I want to eat anything heavy.
Neil's son was over and, with his approval, we went and got some lovely pink snapper fillets from the seafood market and made Parmesan-crumbed Baked Fish.
Our meal deviated from the recipe only insofar as we had a nice-sized fillet of snapper each and in total it was 500g between the three of us — but we used the full amount of crumbing mixture as recommended for 4 people. Your mileage may vary, but we had more than enough each, yet even with heaps of vegies on the side we didn't feel bloated.
Pink snapper is a very mild-tasting fish and went beautifully with the recipe, leaving a lovely aftertaste.
Parmesan-crumbed Baked Fish
A tasty morsel, indeed.
Serves 4
Ingredients
- ½ cup fresh multi-grain breadcrumbs
- ¼ cup flat-leaf parsley leaves, finely chopped
- ⅓ cup finely grated parmesan cheese
- 1 teaspoon finely grated lemon rind
- 1 teaspoon olive oil
- 4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
- olive oil cooking spray
- steamed green beans
- boiled chat potatoes
- lemon wedges
Directions
- Preheat oven to 200°C.
- Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
- Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
- Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through.
- Serve with steamed beans, potatoes and lemon wedges.
Posted by Vicki on Monday, January 04, 2010 at 06:02 PM in Recipes and Fish.
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