Friday 14 May 2010

Herb & Pesto Encrusted Fish

 I first discovered this dish many years ago and since then it has become one of my absolute favourites. 
 

This dish is unbelievably simple...herb/pesto breadcrumbs completely cover your fish and you let it cook in a 200C oven for 12-15 minutes or until breadcrumbs become golden brown....this recipe serves 2 people

 
Ingredients (shopping list)
2 cod filets
5 slices of 2 day old bread (when making breadcrumbs try not to use fresh bread)
75 -100g butter
1 large onion
clove garlic
large handful of fresh herbs - basil & coriander work best

teaspoon of dried oregano
grated parmesan cheese - small handful
half a lemon/lime
large spoon of green or red pesto
dash of tomato ketchup
dash of olive oil
salt & pepper


Cooking Utensils (what you need in your kitchen)
Sharp knife
Wooden spoon
Chopping board
Food processor
Oven Dish
Wok or large frying pan


Preparation (prepare everything before you start)
 
- Wash your fish and dry on kitchen towel
- Finely chop onion & garlic
 

- Blitz your bread in a food processor to make your breadcrumbs (remove crusts if you want a finer breadcrumb)
- Chop your fresh herbs


Cooking (the method)

- Season your fish with salt & pepper & squeeze the juice of half a lemon/lime over them, marinade in the juice for the time it takes you to make the breadcrumbs
- Preheat your oven to 200C
 

- Place a Wok on a medium heat and saute your onions & garlic in 50g of butter until the onions become completely translucent (5-7 minutes)
- Before adding your breadcrumbs, remove from heat and add the final bit of butter (25-50g) & let melt (the butter will coat all the breadcrumbs so it is important you have extra otherwise the breadcrumbs are too dry)
 

- Add your breadcrumbs and stir until completely covered in the buttery onion mixture
 

- Now add your spoon of pesto & herbs, dash of tomato ketchup & stir until fully mixed into breadcrumbs
 

- Finally add your grated parmasan to the breadcrumb mixture

- You are now ready to place over fish.
- Lightly grease a oven dish with olive oil and place your fish skin side down. (if your fish does not have a skin side any side will do here)
 


- Cover the top & sides of the fish entirely with your breadcrumbs, pressing down on the edges to ensure it is sealed
- Place in the middle shelf of a preheated 200C oven for 12-15 minutes or until breadcrumbs are golden brown.




Serving Suggestion
The above fish goes with almost everything - Rice, Potatoes, Pasta, Salad, Corn on the cob, Roasted or Stir-fried Veggies
Chef tips
If you like things spicier add some fresh red chilli when sauteing your onions, also add some sambal with the pesto.


ENJOY!!!


3 comments:

  1. Just made your fish Mokum boy... excellent. Didn't have pesto in the house so I used curry paste... no lemon so used lime. No panga in supermarche, so used kabeljaauw or whatever it's called in NL. Worked very well. Top drawer!

    Polska Bairn

    ReplyDelete
  2. good stuff my man...

    yeah really with the breadcrumbs you can add whatever you choose to it...its just the method of covering the fish etc that works the treat!

    ReplyDelete
  3. Very tasty except to say i made the mistake of not reading to the end of the recipe and tried to roll the fish in the breadcrumbs rather than letting it sit on top - made for a soggy underside but still tasty all the same.

    ReplyDelete

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