Fillets With Curry Herb Almond Crust Recipes

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Prepare the fish: Process bread crumbs, nuts and thyme in a food processor until fine. Rinse fish and pat dry. Sprinkle with the 1 tsp. curry powder. Press nut mixture to the attractive side of fish to adhear. Let fish rest in the fridge for 20 minutes to 2 hours. Prepare the Sauce: Cook the curry powder in butter for about 2 minutes or until the curry starts to smell fragrant. Whisk in broth and boil until reduces by half (5 minutes or so). Add the cream and simmer to your desired consistency. Stir in cilantro simmering for 1 minute or so and season with salt, pepper, and lemon juice to taste. Bake and serve: Preheat oven to 450degrees and carfully transfer fillets to a oiled baking sheet. bake the fillets for about 6 minutes or until done. Transfer them to shallow dish and spoon sauce around the fish (not on top - it gets soggy). Sprinkle with any remaining chopped herbs.