Ingredients for Herb Crusted Fish Fillets
- 700 g red snapper fillets, skin removed
- 1/2 cup pine nuts
- 1/2 cup rolled oats
- Basil Leaves
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup fresh breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 1 tablespoon fresh chives, chopped
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Herb Crusted Fish Fillets
- Preheat oven to 180°C (350°F).
- In a food processor, combine 1/2 cup pine nuts, 1/2 cup rolled oats, 1/4 cup chopped fresh herbs (parsley, thyme, and chives recommended), and pulse until finely chopped. Add 1 cup breadcrumbs and pulse to combine.
- Place 1/2 cup all-purpose flour and 2 large beaten eggs into separate shallow bowls.
- Season red snapper fillets (700g, skin removed) with salt and pepper.
- Dredge each fillet in flour, shaking off excess. Dip in the egg, ensuring it's fully coated. Finally, press the herb breadcrumb mixture firmly onto each fillet.
- Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat until shimmering.
- Cook fish for 3 minutes per side, or until golden brown and crisp.
- Transfer the fillets to a wire rack placed over a baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets. Check frequently to avoid overcooking.
- Serve immediately with your favorite sides, such as oven-baked fries, lemon wedges, baby spinach, mashed potatoes, or steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
7g
Carbs
11g
