Herb Crumb Fish
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. The crumb is totally customisable and I am sharing two favourite versions below: Basil Pesto crumb and Sundried Tomato Crumb. The crumb adds so much flavour to the dish and it should be golden and toasted from cooking, with flaky fish underneath.
Basil Pesto Crumb
ingrdients
x4 fish fillets (500g)
60g chunky breadcrumbs
4 heaped teaspoons/ 100g basil pesto
1 tsp fresh thyme leaves, stripped from stalks
olive oil
Sundried Tomato Crumb
ingrdients
x4 fish fillets (500g)
60g chunky breadcrumbs
4 heaped teaspoons/ 100g sun-dried tomato paste/ pesto
1 tbsp fresh parsley, chopped
olive oil
method
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.
