Fish Fillets with Herb Crust
A great and quick recipe! Works with any fish - salmon, haddock, cod - whatever you wish! It's Delicious and it is good for you!
A great and quick recipe! Works with any fish - salmon, haddock, cod - whatever you wish! It's Delicious and it is good for you!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- So make sure you have your fish fillets - salmon, haddock, cod, anything you like!
- Put your oven to preheat to 220C.
- First of all you should prepare the delicious crust!
- The ingredients for it:
- - Bread crumbs - i prefer to make my own, out of stale bread in a blender, however for those who don't have the time can purchase Breadcrumbs from Sainsbury's for less than £1.
- - Any fresh herbs you like, i used - dill, chives and parsley
- - garlic - crushed and chopped finely
- - lemon zest ( use the grater )
- - season to your taste - salt, freshly ground pepper, I also like using cayenne chilli pepper, but that is only for the spice lovers!:)
- Once you get all of the above ingredients into one bowl, microwave approximately 60 grams of butter (margarine if you prefer), keep an eye on it so it melts nicely and then pour it into the bowl with all the herbs and bread crumbs and mix thoroughly with a fork.
- Place the fish fillets onto the oven tray (i put foil on the tray and oil it heavily) season with salt and pepper.
- Put the crust mix on each fillet, cover all the fillets and press the crust onto it lightly:)
- Put it into the oven and let it cook for approximately 20 minutes!
- After that, accompany it with mashed potatoes or pasta, or if you would like a lighter version make a nice little salad:)
- Enjoy!
Operating without specialized equipment requires relying on basic high-heat roasting where oven temperature control dictates success. Setting the oven to 220C ensures the surrounding air is hot enough to render the butter and toast the breadcrumbs before the fish proteins tighten past optimal tenderness. Fresh herbs release natural moisture into the crust during the initial stage of baking, whereas dried herbs demand precise rehydration or risk burning under direct radiant heat.
Applying and Binding the Crust
Pressing the herb and breadcrumb mixture firmly onto the fish ensures proper thermal contact. Loose crumbs will scorch before the underlying flesh reaches opacity. Thoroughly oiling the foil beneath the fillets prevents sticking and promotes bottom-up crisping during the 20-minute cooking window.
- Crust scorching before the fish is opaque indicates the oven temperature exceeds 220C or the rack sits too close to the upper heating element.
- Soggy breadcrumbs result from insufficient butter binding or utilizing wet, un-blotted greens in the herb mix.
- Overcooked fish showing white albumin leakage means the fillets stayed in the oven past the 20-minute threshold.
