Name: Herb-crumbed fish and wedges
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup seasoned flour; 1 egg; 2 tablespoon milk; 1 1/2 cup fresh breadcrumbs; 1/4 cup chopped parsley; 2 tablespoon finely grated parmesan; 4 pieces (180 g each) boneless white fish, such as sea perch; wedges, salad, mayonnaise, to serve

Herb-crumbed fish and wedges

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Serves 4

Prep

20M

Cook

Total

25M

Ingredients

1/4 cup seasoned flour

1 egg

2 tablespoon milk

1 1/2 cup fresh breadcrumbs

1/4 cup chopped parsley

2 tablespoon finely grated parmesan

4 pieces (180 g each) boneless white fish, such as sea perch

wedges, salad, mayonnaise, to serve

Method

1.Preheat oven to hot, 200°C. Line a large baking tray with baking paper.

2.Place flour on a plate. Whisk the egg and milk together in a small bowl. Combine the breadcrumbs, parsley and parmesan on another plate.

3.Dip each piece of fish in the flour, then the egg mixture, and finally the breadcrumb mixture, pressing firmly. Place on prepared tray and chill until required.

4.Bake fish for 15-20 minutes until golden and cooked when tested. Serve with wedges, salad and mayonnaise.

Seasoned flour is plain flour with added seasoning to taste. Make breadcrumbs by placing day-old bread in a food processor and processing until finely chopped. This may be frozen until required.
Note

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