Serve this crumbed fish recipe with paprika and chilli sweet potato chips, lime and coriander guacamole salad and chocolate and raspberry cheesecake pots for a casual feast for friends, ready in under an hour.
Ingredients
- 4 x 175g skinless white fish fillets, such as pollock or sustainable cod
- 1½ tbsp curry paste
- 40g stale white breadcrumbs
- 50g blanched almonds, chopped
- 1 tsp toasted cumin seeds, crushed
- ½ tsp hot curry powder
- Small handful fresh coriander, finely chopped
- Finely grated zest of 1 lemon
- ½ tbsp olive oil
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Arrange the fish on a non-stick baking tray. Brush the top of each fillet with curry paste.
- 2. In a bowl, mix the remaining ingredients. Spoon the crumb mixture onto each fillet, pressing lightly so it sticks to the curry paste.
- 3. Bake for 15 minutes until cooked through and golden on top.
Nutritional info
Per serving: 265kcals, 11.1g fat (0.9g saturated), 33.5g protein, 9.2g carbs, 0.9g sugar, 0.9g salt
Wine Recommendation
Pick up on the bright, exotic notes of the fish and sides with a fragrant, zesty white, such as New Zealand Sauvignon Blanc.