Parsley and Parmesan Fish |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I love fish which features a crumbed herb coating. This recipe from recipe+ looks good, though it does call for panko crumbs which I don't particularly like so would more likely use regular breadcrumbs which they did say you could do but the texture of the finished dish would be different. Ingredients:
1/2 cup panko breadcrumbs |
1/4 cup parmesan cheese |
1 tablespoon lemon zest (finely grated) |
1/4 cup parsley (flat leaf finely chopped) |
1/4 cup parsley (flat leaf finely chopped extra) |
4 (150 g) white fish fillets (firm) |
cooking spray (olive oil) |
450 g long grain white rice (packet microwave) |
310 g corn kernels (sweet drained) |
1 cup baby peas (frozen, cook them) |
4 lemon wedges |
Directions:
1. Preheat oven to 220C/200C fan forced.
2. Line a large baking tray with baking paper.
3. Combine panko, parmesan, and parsley in a medium bowl.
4. Spray fish with oil.
5. Place fish on prepared tray and press crumb mixture evenly on fish and bake for 8 to 10 minutes or until browned and fish is cooked.
6. Heat rice in the microwave according to packet directions.
7. To cook peas, place in boiling water; stand for 2 minutes and then drain.
8. Place cooked rice in a large bowl and add corn, peas and extra parsley.
9. Serve rice mixture with fish and lemon wedges.
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