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Almond and Herb Crusted Fish
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Almond and Herb Crusted Fish

Quick, simple and tasty, this dinner can be ready in 30 minutes! Our smart tip is to spread mayonise on the fish to help the crumb stick.

Makes 4
Prep Time 10 minutes
Cook Time 15 minutes
Easy As

Ingredients

½ cup fresh breadcrumbs*
¼ cup roughly chopped blanched almonds, toasted
¼ cup chopped fresh herbs (such as parsley and basil)
1 Tbsp olive oil
1 tsp finely grated lemon zest
4 × 100-125g fish fillets (such as snapper, tarakihi, cod or gurnard)
4 Tbsp Eta Garlic Mayonnaise
Lemon wedges (to serve)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 200°C (fan assisted). Line a baking tray with baking paper.
Step 2
Place the breadcrumbs, almonds, herbs, olive oil and lemon zest in a food processor and pulse until just combined. Season with salt and pepper.
Step 3
Place the fish fillets on the prepared tray. Spread 1 tablespoon of Eta Garlic Mayonnaise on each fillet and sprinkle over the crumb mixture. Bake the fish on a shelf towards the top of the oven for 10-15 minutes or until the fish is cooked through and the topping is crispy and golden. Serve with a crisp salad on the side. Garnish with a lemon wedge.

Tips

*Using a food processor or blender, process 1 slice of 1 or 2-day-old bread to give you approximately ½ cup of breadcrumbs.

Switch It Up

For delicious crispy fish fingers, cut each fillet into thin strips. Top with Eta Garlic Mayonise and crumb topping. Cook as above for 8-10 minutes or until the fish is cooked through. Serve as a nibble with toothpicks and lemon wedges.
What do I need?
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½ cup fresh breadcrumbs*
¼ cup roughly chopped blanched almonds, toasted
¼ cup chopped fresh herbs (such as parsley and basil)
1 Tbsp olive oil
1 tsp finely grated lemon zest
4 × 100–125g fish fillets (such as snapper, tarakihi, cod or gurnard)
4 Tbsp Eta Garlic Mayonnaise
Lemon wedges (to serve)
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