basics

Posted by trish on Jun 5, 2011 in Eat | 1 comment

This is dead-easy.  Take a piece of thick fish (I used Blue Grenadier) and top it with a herb-y, lemon-y, crunchy breadcrumb crust and serve on a dollop of creamy mashed potato.

This is a huge piece of fish – that’s a regular-size cutting board.  The fish is about an inch thick at the thickest point.

Blue Grendadier is one of my favourite types of fish.  It always sells out very quickly at the Farmers’ Markets so you need to be there at 7am if you want some.

Lemon zest…

The herb breadcrumb mixture…

Spread it over the top, nice and thickly…

I can’t even tell you how delicious this is.  It’s quite rich with the crust.  The serve above turned out to be too much for me.  I should’ve had less mash

Jill Dupleix, you’re a genius.

4 skinless fish fillets, say 180g each (I did the whole side of fish in one piece then cut it up to serve, which added to the cooking time)

1 tbsp Dijon mustard* (I didn’t include this, my kids don’t like mustard)

4 tbsp fresh white breadcrumbs (I used day-old pane casa – Italian Bread)

2 tbsp finely chopped flat-leaf parsley leaves

1 tbsp thyme leaves

2 tsp grated lemon zest

Sea salt and pepper

1⁄2 tsp cayenne pepper (didn’t include, too spicy for kids)

2 tbsp extra virgin olive oil

Heat oven to 200C.

Trim the fish neatly and place on a foil-lined baking tray. (oil it too so the fish doesn’t stick)

Spread the tops lightly with mustard.

Mix the breadcrumbs, parsley, thyme, lemon zest, sea salt, pepper, cayenne and olive oil in a small bowl until mushy.  Spread on top of the fish, patting to fit the shape.

Bake for 8 to 10 minutes, or longer, depending on the thickness of the fish.