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    You are in: Home / Recipes / Herb Crusted Fish Fillets Recipe
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    Herb Crusted Fish Fillets

    Herb Crusted Fish Fillets. Photo by MsPia

    1/4 Photos of Herb Crusted Fish Fillets

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    I'mPat's Note:

    From April 2007 edition of Australian Super Food Ideas. Suggested you serve with oven-baked fries, lemon wedges and baby spinach. I used red snapper fillets (skin off) and served with mashed potatoe and steamed vegetables. The original recipe said 4 serves but the 700 grams of red snapper fillets I had could have served 5 to 6 with sides.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
    2. 2
      Transfer some of the breadcrumb mixture to a shallow plate.
    3. 3
      Place flour and eggs in separate shallow bowls.
    4. 4
      Preheat oven to 180 degree celsius.
    5. 5
      Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
    6. 6
      Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
    7. 7
      Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
    8. 8
      Transfer to a wire rack over a baking tray.
    9. 9
      Place in oven and cook for 10 minutes or until fish is cooked through.
    10. 10
      Keep checking the fish, cooking time will vary depending on the thickness of the fillets.

    Ratings & Reviews:

    • on August 22, 2012

      55

      I loved using the fresh herbs from my garden to make this. I used panko instead of the fresh breadcrumbs. I use a large swai fillet, which was not very thick so it cooked through in the pan without my having to turn on the oven. I did have quite a bit of the coating ingredients left, so I sliced some slender Asian eggplant, coated it, and also pan-fried that. It was a bit more fried food than I usually have but really turned out well - I might do this just with veggies another time. Update: I used the same crust ingredients - without the egg wash - with slices of veal liver - very very nice

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2009

      55

      WOW!!! What a great way to dress up plain snapper fillets. I made one change. I had some fresh tarragon that needed using, so subbed that for the basil. Worked fine! I will try again when I have fresh basil. I also think this would be a good coating for boneless chicken breasts!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2007

      55

      I needed a quick recipe for tonight and this fit the bill. Made this with two small tilapia fillets. The oven wasnt even ready by the time I was done preparing these fish! Since I am VERY pan frying impared when it comes to fish so I did this all in the oven and cooked for about 12 minutes, flipping the fish half way thru, at a very high heated oven. The fish was wonderfully crispy and spiced perfectly. The pine nuts gave it such a great taste, I plan on using this breading combo on chicken. Also I plan on making this even when I DO have time to make dinner (but when does that ever happen!?).

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Herb Crusted Fish Fillets

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 390.0
     
    Calories from Fat 90
    23%
    Total Fat 10.0 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 130.7 mg
    43%
    Sodium 388.3 mg
    16%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.6 g
    10%
    Protein 38.0 g
    76%

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