Herb Crumb Fish Fillets
Fish fillets topped with a herby crumb, is a family favourite. I think of them as a sort of deconstructed fish finger, with a bit more flavour. Use any fish you like to eat, but salmon is a great option.
We all want to be eating oily fish (such as salmon, mackerel, trout, herring) at least once a week. Wild Alaskan salmon is the healthiest salmon available and has the highest amount of omega 3, whereas most Atlantic salmon is farmed. Salmon from the right source is rich in protein, and contains selenium, antioxidants, is high in B vitamins and great for your joints too.
Basil Pesto Crumb ~
x4 fish fillets (500g)
60g chunky breadcrumbs
4 heaped teaspoons/ 100g basil pesto
1 tsp fresh thyme leaves, stripped from stalks
olive oil
Sun-dried Tomato Crumb ~
x4 fish fillets (500g)
60g chunky breadcrumbs
4 heaped teaspoons/ 100g sun-dried tomato paste/ pesto
1 tbsp fresh parsley, chopped
olive oil
Preheat the oven to 180C (fan oven)
Take an oven proof dish and line with baking paper. Place the fish fillets evenly spaced apart in the baking dish
Take a bowl: add the breadcrumbs, the pesto/ paste and herbs: combine. Place the fish pieces, skin side down on a lined tray, Top with a tablespoon of the herb crumb topping, press down evenly across the top of the fish until: you want a good even layer of crust. Drizzle with a little olive oil and repeat until all the fish fillets have a crumb topping.
Roast in the oven for 20 minutes, or until the fish is completely cooked through (this depends on the size and thickness of the fish fillet). Once cooked, remove from the oven and serve with any sides you like.
