Crispy Herb-Crusted Fish
Tender, flaky fish fillets topped with a golden, crunchy herb crumb resting on a luxurious sauce. An elegant, yet achievable meal that you can make at home.
How long will it take?
40 minutes
What’s the serving size?
Serves 2
What do I need?
For the Herb Crumb
- ½ cup panko breadcrumbs
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- 1 garlic clove, finely grated
- Zest of ½ lemon
- 2 tbsp melted unsalted butter
- Pinch of salt
- Pinch of freshly ground black pepper
For the Fish
- 2 firm white fish fillets, approx. 150 g each
- Salt
- Freshly ground black pepper
- 1 tbsp olive oil
For the Sauce
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- ¼ cup white wine
- ½ cup seafood or chicken stock
- ¼ cup cream
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Micro herbs, optional, to serve
How do I make it?
- In a bowl, combine panko, parsley, chives, garlic, lemon zest, melted butter, salt and pepper.
- Mix until the crumbs are evenly coated.
- Preheat the oven to 200C.
- Pat the fish fillets dry, season both sides with salt and pepper, and place on a lined baking tray.
- Press the herb crumb mixture evenly over each fillet.
- Bake until the crumb is golden and the fish flakes easily with a fork.
- Thicker fillets may need up to 17 minutes; avoid overcooking.
- Make the sauce by melting butter In a small saucepan. Add shallot and sauté until soft.
- Add garlic; cook 30 seconds, then stir in tomato paste and smoked paprika.
- Deglaze with white wine and simmer until reduced by half.
- Pour in stock and simmer 3 minutes. Add cream and reduce until the sauce thickens slightly.
- Season with salt, pepper, and lemon juice.
- Spoon the sauce onto warm plates.
- Place the crispy fish fillet on top.
- Garnish with micro herbs.
