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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1
½ cup fresh breadcrumbs*
2
¼ cup roughly chopped blanched almonds, toasted
3
¼ cup chopped fresh herbs (such as parsley and basil)
4
1 Tbsp olive oil
5
1 tsp finely grated lemon zest
6
4 × 100–125g fish fillets (such as snapper, tarakihi, cod or gurnard)