Spice Crusted Whole Baked Fish Recipe

Whether its a quick mid week meal or looking to impress for your dinner party, this recipe can do both with ease. The slightly coarse dill and coriander seeds works well as a herb based spice crust

INGREDIENTS (Serves 4)

  • 4 tbs Spice Crust Blend
  • 800 g of whole fish (scaled and gutted) e.g. seabass. red snapper, mackerel
  • 3 tbs rapeseed oil/veg oil for blend
  • 8 tbs breadcrumbs
  • 60 g finely chopped parsley
  • salt & pepper to taste
  • juice of half lemon
  • lemon slices

METHOD

  1. In a shallow glass bowl mix breadcrumbs, parsley, 3 tbs of SPICE CRUST BLEND with 2-3 tbsp oil
  2. Season with salt and pepper and add the juice of half a lemon.
  3. Taste and add more seasoning and lemon juice if required
  4. Line a baking tray with aluminium foil.
  5. Pat dry the fish with a kitchen paper towel
  6. Score the fish. Cut slits using a knife, deep enough to cut through the skin. keep them an inch apart across the top of the fish
  7. Season both sides of the fish and the inner cavity  with salt and pepper and place them  on the prepared tray.
  8. Rub the inside of the cavity of the fish with 1 tbs of the SPICE CRUST BLEND
  9. Further stuff the inside cavity of the fish with the breadcrumb mixture and the slices of lemon
  10. With the remaining mixture, generously cover the  fish with the spice crust mixture all over
  11. Allow to stand for as little as 30 mins.
  12. Baking time will vary depending on the thickness of the fillets. Place in oven at 180 degrees fan asst for 10-15 mins*
  13. Finish off under a hot grill for a couple of minutes to allow the spices to turn into a crust topping.

*Fish is cooked when it has lost its translucency and is white.

 

    • Line a baking tray with aluminum foil.  Season both sides of each fish fillet with salt and pepper and place them skin-side down on the prepared tray.
    • Top each fillet with 1/4 of the bread crumb mixture.  Baking time will vary depending on the thickness of the fillets.  For thicker fillets such as halibut and mahi-mahi, bake for 12 to 15 minutes.  For thin fillets such as sole, cod and tilapia, bake for 8 to 10 minutes.   Fish is cooked when the fillets have lost their translucence and are white.
    • If you like, turn the oven to broil in the last minute of cooking to brown the bread crumbs.  Serve hot.
    • Place dahl in a pan , add cold wat

    Add boiling water to the washed dahl and leave to soak for 1 hour.

  • Add a pinch of salt to the dahl and simmer for 40-45 mins
  • Meanwhile in another pan heat 2 tbsp of oil
  • Add cumin seeds and allow to crackle, add diced onions, garlic and ginger
  • Once the onions are soft but not brown, add the chopped tomatoes.
  • Add the dahl spice blend and salt. Simmer on a low heat til the tomatoes reduce (10 mins)
  • Add the dahl to the tomato mixture and add as much of the 400ml of water as you require for your desired consistency. Carefully stir.
  • Taste and add more salt or spices if needed, simmer for 10-15 mins.
  • Add the juice of 1/2 lemon, stir and finish off with fresh coriander

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