Prep 20 mins
Cook 30 mins
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.
- 750 g fish fillets (blue-eye cod skin on was recommended)
- 78.07 ml pine nuts
- 59.14 ml rolled oats
- 118.29 ml basil leaves
- 118.29 ml flat leaf parsley
- 29.58 ml thyme leaves
- 473.18 ml fresh breadcrumbs (I used wholemeal bread crusts cut off)
- 78.07 ml plain flour
- 2 eggs (lightly beaten)
- vegetable oil (for cooking)
- Place pine nuts, oats and herbs in a food processor, process until finely chopped, add breadcrumbs and process to combine.
- Transfer some of the breadcrumb mixture to a shallow plate.
- Place flour and eggs in separate shallow bowls.
- Preheat oven to 180 degree celsius.
- Coat fish in flour, dip in egg, then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure (top up breadcrumbs as required).
- Pour enough oil to cover the base of a large non-stick frying pan, heat over medium heat until hot.
- Cook fish for about 3 minutes each side (in batches if necessary - don't over crowd frypan) or until golden.
- Transfer to a wire rack over a baking tray.
- Place in oven and cook for 10 minutes or until fish is cooked through.
- Keep checking the fish, cooking time will vary depending on the thickness of the fillets.
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
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!
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!?).