Name: Blue-eye with herb walnut crust
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Ingredients: 250.00 ml fresh white breadcrumbs; 50g flat-leaf parsley leaves; 2 eschalots, chopped; 1 clove garlic, chopped; 37.95 gm toasted walnuts; 60ml oil; 6 (about 150g each) blue-eye fillets

Blue-eye with herb walnut crust

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Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Grilled fish fillets topped with crispy walnut coating - a crowd pleaser for sure!

Ingredients:

250.00 ml fresh white breadcrumbs
50g flat-leaf parsley leaves
2 eschalots, chopped
1 clove garlic, chopped
37.95 gm toasted walnuts
60ml oil
6 (about 150g each) blue-eye fillets

Instructions:

Preheat the grill to medium and the oven to 180°C, then lightly grease a large baking tray.
Combine breadcrumbs, parsley, eschalots, and garlic in a food processor. Pulse until mixed, then add toasted walnuts and pulse briefly. Pour in walnut oil and process until combined. The texture should be rough and crumbs moist. Spread mixture over blue-eye fillets on a baking tray, pressing down firmly to ensure crumbs stick.
Start by grilling the fish for 2 minutes until the crust starts turning golden. Then, transfer the tray to the oven and bake for an additional 6 minutes. Serve alongside pan-fried celeriac and salad as suggested in related recipes.

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