Spiced crumbed fish
- Published: 30 Apr 10
- Updated: 18 Mar 24
Perk up some plain old white fish fillets with this spicy recipe.
Serve it with paprika and chilli sweet potato chips, lime and coriander guacamole salad and chocolate and raspberry cheesecake pots for a casual feast for friends, ready in under an hour.
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Ingredients
- 4 x 175g skinless white fish fillets, such as pollock or sustainable cod
- 1½ tbsp curry paste
- 40g stale white breadcrumbs
- 50g blanched almonds, chopped
- 1 tsp toasted cumin seeds, crushed
- ½ tsp hot curry powder
- Small handful fresh coriander, finely chopped
- Finely grated zest of 1 lemon
- ½ tbsp olive oil
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Arrange the fish on a non-stick baking tray. Brush the top of each fillet with curry paste.
- In a bowl, mix the remaining ingredients. Spoon the crumb mixture onto each fillet, pressing lightly so it sticks to the curry paste.
- Bake for 15 minutes until cooked through and golden on top.
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- Recipe from May 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 256kcals
- Fat
- 11.1g (0.9g saturated)
- Protein
- 33.5g
- Carbohydrates
- 9.2g (0.9g sugar)
- Salt
- 0.9g
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