Herb-crumbed fish fillets
6 min·Australian
Herb-crumbed fish fillets
Ingredients
For the crumb
- 95g (1 1/2 cups) fresh breadcrumbs
- 20g (1/4 cup) finely grated parmesan
- 62.50 ml finely chopped fresh dill
- 62.50 ml finely chopped fresh chives
- Salt & freshly ground black pepper
For the fish
- 600g boneless fish fillets (like shark, ling or deepsea perch) cut into 150g pieces
To serve
- 40g butter
- 36.40 gm olive oil
- Steamed chat (small coliban) potatoes, to serve
- Steamed asparagus, to serve
- Lemon wedges, to serve
Instructions
3 steps
- 1
Place the breadcrumbs, parmesan, dill and chives in a large shallow dish. Season with salt and pepper, and mix well.
- 2
Dip each piece of fish into the breadcrumb mixture and use your fingers to press the crumbs firmly onto the fish.
- 3
Heat the butter and oil in a large frying pan over medium-high heat until the butter melts and begins to foam. Add the fish pieces and cook for 3-4 minutes each side or until light golden and the flesh flakes easily when tested with a fork. Serve with steamed potatoes and asparagus, and lemon wedges.
Progress
0 / 3 steps