Recipe

Chermoulla-crusted fish

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Chermoulla-crusted fish
  • 1/2 cup (35g) stale breadcrumbs
  • 2 tablespoon each finely chopped fresh flat-leaf parsley and coriander (cilantro)
  • 2 clove garlic, crushed
  • 1 centimetre (½-inch) piece fresh ginger (5g), grated finely
  • 1/2 teaspoon finely grated lemon rind
  • 1 teaspoon each ground cumin and sweet paprika
  • 1 tablespoon olive oil
  • 4 x 200g (6½-ounce) white fish fillets
  • 75 gram (2½ ounces) mesclun
  • 1 medium lemon (140g), cut into wedges

Method

Chermoulla-crusted fish
  • 1
    Preheat oven to 220°C (200°C fan-forced). Oil oven tray; line with baking paper.
  • 2
    Combine breadcrumbs, herbs, garlic, ginger, rind, spices and oil in medium bowl; season.
  • 3
    Place fish on tray; press breadcrumb mixture onto fish.
  • 4
    Roast fish, uncovered, about 15 minutes, or until cooked through.
  • 5
    Serve fish with mesclun and lemon wedges.

Notes

We used barramundi fillets in this recipe.

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