Herb-Crusted Fish
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 4 handfuls green beans, washed, tailed
- 4 white fish fillets
- 2 eggs
- 1⅓ cups oats, ground in a processor
to a flour - ⅔ cup almond meal
- 6 stalks fresh parsley, leaves picked, finely chopped
- 7 stalks dill, leaves picked, finely chopped
- 1 lemon, zest only, finely chopped
- 1 long chili, deseeded, finely chopped (optional)
- Salt and pepper
- 1-2 tablespoons oil, to cook
- 4 lemon wedges, to serve
Instructions
- Bring water to the boil in a medium saucepan
- Once at heat, add beans
- Blanch for a few minutes until vibrantly green and still firm to touch
- Drain and place in icy water, set aside
- Whisk eggs in a large mixing bowl, set aside
- Combine all dry ingredients in another mixing bowl
- Take each fish fillet, coat well in egg, followed by dry mixture
- Heat large fry pan on medium-high heat
- Add oil and coat pan well
- Once hot, add 1-2 fish fillets to pan
- Cook a few minutes each side until golden brown
- Use a spatula to flip and once cooked through, remove from heat
- Add oil as required to cook
- Serve with drained green beans and lemon wedge
Notes
Fresh and flavour-packed herbs complement the lean and nutritious protein choice of fish! Perch or snapper work well though choose your preferred type.
Although mild, leave the chilli out if you're not a fan.
This recipe is delicious alone and even better when served with wedges, potato or sweet potato fries.
Although mild, leave the chilli out if you're not a fan.
This recipe is delicious alone and even better when served with wedges, potato or sweet potato fries.
