Fish Herb Crust Recipes

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HERB CRUSTED FISH FILLETS



Herb Crusted Fish Fillets image

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.

Provided by ImPat

Categories     High Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

750 g fish fillets (blue-eye cod skin on was recommended)
1/3 cup pine nuts
1/4 cup rolled oats
1/2 cup basil leaves
1/2 cup flat leaf parsley
2 tablespoons thyme leaves
2 cups fresh breadcrumbs (I used wholemeal bread crusts cut off)
1/3 cup plain flour
2 eggs (lightly beaten)
vegetable oil (for cooking)

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.

Nutrition Facts : Calories 390, Fat 10.1, SaturatedFat 1.6, Cholesterol 130.8, Sodium 388.3, Carbohydrate 35.3, Fiber 2.8, Sugar 2.7, Protein 38

HERB-CRUSTED FISH



Herb-Crusted Fish image

Fresh herbs with a touch of lemon zest and you have a gorgeous meal. Serve with your favourite rice pilaf and a green salad. Use your favourite fish fillet.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups dry breadcrumbs
1/4 cup minced fresh parsley
1/4 cup basil or 1/4 cup marjoram
2 -3 garlic cloves, minced
1 fresh lemon, zest of
salt and pepper (to season)
2 lbs tilapia fillets or 2 lbs perch fillets
olive oil

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.

HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"



Herb-Crusted Halibut aka

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 generous servings

Number Of Ingredients 11

1 1/2 pounds halibut fillets (preferably Alaskan), skin removed
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt or Essence, divided
1 teaspoon pepper, divided
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
2 tablespoons dried parsley
1 teaspoon dried dill
1/2 teaspoon dried marjoram
Vegetable oil, for pan-frying
Lemon wedges

Steps:

  • Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
  • Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

SPICY HERB CRUSTED BAKED FISH



Spicy Herb Crusted Baked Fish image

Courtesy of Kellogg's® All-Bran®

Provided by Food Network Canada

Categories     bake,dinner,fish,herbs,quick and easy,Summer

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 fish fillets, Tilapia, halibut, salmon or 8 large sea scallops, patted dry
4 tsp (20 ml) butter, softened
1 Tbsp (15 ml) grated lemon zest
2 Tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) dried tarragon, dill or Italian seasoning
¼ tsp (1 ml) crushed red pepper flakes
2 Tbsp (30 ml) black olives, chopped
1 pinch black pepper
½ cup (125 ml) All-Bran Original* cereal
¼ cup (50 ml) dried bread crumbs

Steps:

  • Preheat oven to 200ºC/400ºF. Crush All-Bran Original* cereal and set aside.
  • Place fish fillets in a shallow, greased baking dish allowing 1 cm/1/2 inch between fillets.
  • In small bowl blend together butter, lemon zest, parsley, dried tarragon, red pepper flakes, olives and pepper. Blend in crushed cereal and bread crumbs. Spread mixture over top of fish.
  • Bake for 12 -15 minutes or until fish is cooked through and topping is golden. Serve with lemon wedges.

SALT AND HERB ROASTED WHOLE FISH



Salt and Herb Roasted Whole Fish image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

2 lemons, 1 zested and juiced and 1 sliced into thin rounds
1 bunch fresh thyme, half picked and half left whole
4 fresh bay leaves, coarsely snipped using scissors
3 cloves garlic, smashed
9 egg whites
8 cups kosher salt
Two 1-pound whole fish, such as branzino or orate, fins and gills removed
High-quality olive oil, for finishing

Steps:

  • Preheat the oven to 450 degrees F.
  • In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
  • In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
  • Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
  • Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
  • Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.

HERB CRUSTED HALIBUT



Herb Crusted Halibut image

Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Provided by Duncan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 9

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

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.

Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g

LEMON, HERB & PARMESAN CRUSTED FISH



Lemon, herb & Parmesan crusted fish image

Give white fish a lift with tangy lemon, herbs & Parmesan

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

50g breadcrumb
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

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.

HERB-CRUSTED HADDOCK



Herb-crusted haddock image

If you use unsmoked fish with this recipe, it's a great source of Omega-3

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil , plus extra
4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 tsp garlic paste or 1 garlic clove, crushed
100g white breadcrumbs
zest and juice 1 lemon
2 handfuls flat-leaf parsley , leaves roughly chopped

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.

Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

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.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

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