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Herb-crumbed fish fillets
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Ingredients:
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 20g (1/4 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh dill
  • 62.50 ml finely chopped fresh chives
  • 600g boneless fish fillets (like shark, ling or deepsea perch) cut into 150g pieces
  • 40g butter
  • 36.40 gm olive oil
  • Steamed chat (small coliban) potatoes, to serve
  • Steamed asparagus, to serve
  • Lemon wedges, to serve
Instructions:
  • Combine breadcrumbs, parmesan, dill, and chives in a large shallow dish. Season generously with salt and pepper, then thoroughly mix to combine.
  • Coat each fish piece in the breadcrumb mixture, ensuring the crumbs are firmly pressed onto the fish using your fingers.
  • In a large frying pan over medium-high heat, melt the butter and oil until the butter foams. Cook the fish pieces for 3-4 minutes on each side until light golden and flaky. Serve with steamed potatoes, asparagus, and lemon wedges.

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