Herb crusted fish fillets
How do you make grilled white fish tasty? Easy, whizz together a herby breadcrumb topping and spoon it over seared fish fillets. Then sizzle them under the grill until the tops get crunchy and golden. This Parmesan herb crusted haddock recipe can be served to the whole family, big and small, along with their favourite sides.
Servings 6 mini fillets
Equipment
- Food processor
Ingredients
- 2 fillets of haddock (you can also use cod, sea bass or other white fish)
- 2 tablespoons olive oil
- 1 slice wholewheat bread
- 1 small garlic clove crushed
- 1 handful fresh parsley leaves
- 15 grams butter melted
- 20 grams Parmesan cheese
Instructions
- Preheat the oven to 180°C or 350°F.
- Prepare the haddock fillets. Remove the bones. If your children are not keen on fish skin then remove this too. Cut each fillet into 3 pieces to make 6 mini fillets in total.
- Heat your olive oil over high heat in a large fry pan. Sear the mini fish fillets for one minute on each side. You don’t want to overcook them so remove as soon as they’re seared.
- Place the seared fillets onto an oiled baking dish.
- In a food processor blend your bread, garlic, parsley, Parmesan cheese and butter. Keep pulsing until a fine breadcrumb texture is achieved.
- Spoon the breadcrumb mixture on top of the fish fillets. Press each one down with a spoon to pack the breadcrumb topping.
- Roast in the centre of the oven for 5-10 minutes, or until the herby crust is golden.
- Serve immediately with your chosen sides, perhaps some greens, salad or rice.