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April 

Parmesan Herb Crusted Line Fish

 

INGREDIENTS
  • 4 portions firm fish fillets (160g each)
  • 2tsp Dijon mustard
  • Olive oil
  • Salt and pepper
FOR THE CRUST
  • ½ cup panko breadcrumbs
  • 1tbsp parsley, finely chopped
  • 2tbsp finely grated parmesan
  • 2 garlic cloves, minced
  • 1tbsp olive oil
  • 1tsp lemon juice
  • Pinch of salt
FOR THE MASH
  • 1kg potatoes
  • 3-4 garlic cloves
  • ½ cup fresh cream
  • 1 ½ tbsp butter
  • Salt and white pepper
FOR THE MUSHROOMS
  • 200g mushrooms cut in half
  • 2sprig thyme, chopped
  • 1tbsp butter
  • 1 ½ tsp Olive oil
METHOD
FOR THE CRUST
  1. Preheat the oven on 2000C
  2. Combine the crumb ingredients and mix well. Season each fillet with salt and pepper, and then spread the mustard on the top of each fillet.
  3. Press the crumb mixture onto the mustard on each fillet. Press down firmly to make it stick.
  4. Spray an oven proof fry pan (preferably non stick)
  5. Place the fillet in the pan cook for about 15-20 minutes until crust is golden.
FOR THE MASH
  1. Place the peeled potatoes in a large pot filled with water. 
  2. All the potatoes should be the same size.
  3. Bring to the boil and lower the heat to a low simmering boil. Cook until the potatoes are soft when poked in the centre with a knife. The total cooking time should be 20-30 minutes. Remove from heat and drain the water.
  4. Add the minced garlic, butter, cream, salt and pepper. Use a potato masher or a whisk to mash the potatoes until smooth and creamy
FOR THE MUSHROOMS
  1. Place oil and butter, pepper, mushrooms and thyme in a pan. Cook for 10 minutes and set aside. 
  2. Add 1tsp of lemon juice.

Serve the fish dish with a fresh tomato and rocket salad.

The recipe can be made using any readily available, sustainable fish. Good options include firm fish such as hake and yellowtail and kingklip