You can make parmesan crusted fish with almost any type of fish. I prefer it on a white fish, that are usually more mild in taste allowing the parmesan crumb to do the heavy lifting. I used basa for this one because we had some in the freezer, which I’m busily tryingto empty because of an impending power cut. We’ve been advised that power would be cut from 7am-4pm (basically all day) on one of the days next week for maintenance reasons. Hopefully our things in the freezer would be OK.
This is also a quick recipe to whip up so perfect for those midweek dinners.
Prep time 20 mins
Cook time 15 mins
Serves 4 (approx. 303 calories per serve)
40g parmesan cheese
2 slices wholemeal bread, toasted (or use 60g of bread crumbs)
1 lemon, zest only
6 sprigs of thyme
2 cloves garlic, minced
2 tbsp olive oil
600g white fish fillets
salt and pepper to taste
Preheat the oven to 220C (200C fan forced).
Make the bread crumbs by toasting your bread slices in the usual way to dry it up. Then chop them up in a food processor. We use this Kitchenaid one. Alternatively, you can buy bread crumbs but I prefer making up my own, especially when I have those pesky little side slices that nobody wants to eat.
Mix in the parmesan cheese, lemon zest, thyme, garlic and olive oil to your breadcrumbs.
Season the fish fillets with salt and pepper and cover with the breadcrumb mix.
Bake in the oven for 10-15 minutes or until golden brown.
Serve with steamed / roasted vegetables and mash. I chose a sweet potato mash for this one.
More Fish Recipes
- Sichuan Chilli Fish
- Chinese Steamed Whole Snapper
- Burmese Fish Curry
- Pan-fried Fish Fillets with Ginger and Soy
- Thai ‘Hor Mok’ Fish Custard
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