Herb-Crusted Fish

Herb-crusted fish | Nadia Felsch


Herb-Crusted Fish
Prep time
Cook time
Total time
yield: 4
  • 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
  1. Bring water to the boil in a medium saucepan
  2. Once at heat, add beans
  3. Blanch for a few minutes until vibrantly green and still firm to touch
  4. Drain and place in icy water, set aside
  5. Whisk eggs in a large mixing bowl, set aside
  6. Combine all dry ingredients in another mixing bowl
  7. Take each fish fillet, coat well in egg, followed by dry mixture
  8. Heat large fry pan on medium-high heat
  9. Add oil and coat pan well
  10. Once hot, add 1-2 fish fillets to pan
  11. Cook a few minutes each side until golden brown
  12. Use a spatula to flip and once cooked through, remove from heat
  13. Add oil as required to cook
  14. Serve with drained green beans and lemon wedge
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.

Herb-Crusted fish | Nadia Felsch

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