Herb Crusted Fish Fillets Recipes

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:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Steps:

• Preheat oven to 400 degrees F.
• Place the bread crumbs in a shallow dish.
• On a cutting board place the herbs, garlic, lemon zest, and a little salt.
• Finely chop all together.
• Add the herb mixture to the bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• Brush baking pan with oil.
• Place the fillets, crumb side up.
• Bake in oven for 12-15 minutes or until fish is done and flaky.

Steps:

• 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.

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.