Spiced crumbed fish

Name: Spiced crumbed fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
May 2010

Easy
May 2010

Test kitchen approved

Serves 4
Takes 10 min to make, 15 min to cook

Perk up some plain old white fish fillets with this spicy recipe.

Serve it 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.

Dairy-free recipes

Nutrition: per serving

Calories: 256kcals
Fat: 11.1g (0.9g saturated)
Protein: 33.5g
Carbohydrates: 9.2g (0.9g sugar)
Salt: 0.9g

Nutrition: per serving

Calories: 256kcals
Fat: 11.1g (0.9g saturated)
Protein: 33.5g
Carbohydrates: 9.2g (0.9g sugar)
Salt: 0.9g

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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

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.
In a bowl, mix the remaining ingredients. Spoon the crumb mixture onto each fillet, pressing lightly so it sticks to the curry paste.
Bake for 15 minutes until cooked through and golden on top.