Name: Chermoulla-crusted fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup (35g) stale breadcrumbs; 2 tablespoon each finely chopped fresh flat-leaf parsley and coriander (cilantro); 2 clove garlic, crushed; 1 centimetre (½-inch) piece fresh ginger (5g), grated finely; 1/2 teaspoon finely grated lemon rind; 1 teaspoon each ground cumin and sweet paprika; 1 tablespoon olive oil; 4 x 200g (6½-ounce) white fish fillets; 75 gram (2½ ounces) mesclun; 1 medium lemon (140g), cut into wedges

Ingredients

1/2 cup (35g) stale breadcrumbs

2 tablespoon each finely chopped fresh flat-leaf parsley and coriander (cilantro)

2 clove garlic, crushed

1 centimetre (½-inch) piece fresh ginger (5g), grated finely

1/2 teaspoon finely grated lemon rind

1 teaspoon each ground cumin and sweet paprika

1 tablespoon olive oil

4 x 200g (6½-ounce) white fish fillets

75 gram (2½ ounces) mesclun

1 medium lemon (140g), cut into wedges

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil oven tray; line with baking paper.

2.Combine breadcrumbs, herbs, garlic, ginger, rind, spices and oil in medium bowl; season.

3.Place fish on tray; press breadcrumb mixture onto fish.

4.Roast fish, uncovered, about 15 minutes, or until cooked through.

5.Serve fish with mesclun and lemon wedges.

We used barramundi fillets in this recipe.
Note

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Ingredients

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