Fish on Friday

I don’t consume anywhere near enough fish in my diet, really.  And I love fish, but it’s all about how to prepare it so that it’s a little bit different…tasty…not just plain and steamed…

Saying that, I do enjoy a piece of salmon simply scattered with a little salt and a grinding of fresh black pepper, and a fresh lemon slice on top.  Then bake in the oven.  That is plain and simple and very tasty, and it’s wonderful cold the following day, with a salad. Juicy and tasty.

Here’s a recipe I prepared on Friday – Dad had made a similar dish, so I tried to re-create it.

Herb & Cheese-Crusted Fish for 2:

2 fillets white fish(I used haddock)

1 lemon

5 heaped Tbsp breadcrumbs

1 tsp dried parsley

25g Parmesan, grated

25g strong Cheddar, grated

Grinding of fresh black pepper

Oven:  160*C(fan)

In a bowl, mix the breadcrumbs, parsley, Cheddar and Parmesan cheeses, and a grinding of black pepper.  Mix really well, to distribute the flavourings throughout the mix.

Place the fish fillets into a baking dish. Squeeze a few drops of lemon juice onto each fillet.  Use a tablespoon to pack equal quantities of the breadcrumb mix on top of each fish fillet.  If you squash it on, it will stay.

Bake for approx 40 minutes, until the fish is cooked and the breadcrumb topping is golden.


Breadcrumb mix in the bowl.

Then pressed on to the fish fillets in the baking dish – I lined the dish with baking parchment so the fish didn’t stick to the dish, and to save having a mess to clear up afterwards 😉

Into the oven for approx 40 minutes. Along with the fish went in some of these fellers:

I prefer them thinly sliced for roasting(to eradicate the taste of carrots, I cannot bear the flavour of cooked carrots), with grindings of salt and black pepper, and massaged in olive oil.  I cook them to ‘crucified’ – yum!

The finished fish.

And the finished meal.

Another astounding effort to eat more veg! Herb & Cheese-Crusted fish with roasted carrots, a portion of frozen cauliflower cheese, and garlicky greens – this was delicious.  I wanted to use fresh chives instead of the parsley, but the shop had none.  That is what I would use next time.  The cheesy flavour was good, and the breadcrumb topping gave a nice crunch to the texture, complimenting the softness of the fish.  A little bit of cheese had melted on to the pan – a cheese-lover’s heaven!

And if you haven’t tried the garlicky greens yet, please do.  Make sufficient for leftovers, because I assure you they taste even better the following day…

Any great fish ideas?


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