A friend asked me about cooking fish the other day i.e. what type of fish is good for steaming, more ways to cook fish. To be honest, I'm not a fish person. I hate the feeling of biting into fish bones. The only fresh fish I cook nowadays is salmon and occasionally tuna. I usually go for boneless fillets, marinate and broil in the oven (the quickest way) or steam (healthiest way). If you have more time to spare, try this herb-crusted fish.
I served it with a simple couscous with herbs and roasted zucchini (couscous, fresh parsley, fresh coriander, roasted zucchini, fried garlic, seasoned with Knorr chicken stock cube). The pickled mustard seed sauce was a last minute thought, I finished the leftover pickled mustard seeds from the batch I made for our V-day dinner. Not as fancy as the one I made for V-day and the colour looks a bit sick from the picture, but still tasted good. I think it's time to make more of that pickled mustard seeds!
- 3 salmon fillets
- 1 egg
- About 1/2 cup plain flour
- Freshly ground black pepperFor herb crust:
- 2 tbs fresh thyme leaves - stems removed
- 3 tbs fresh parsley - chopped
- 1 cup panko breadcrumbs
- 1 tsp chili flakes
- 1/2 tsp saltFor sauce:
- Wash and pat dry fish fillets.
This is not photoshopped! They are just super orange!
- Season both sides with salt and black pepper. Leave for about 30 mins.
- Pour out flour in a clean plate.
- In another clean plate, beat the egg.
- Mix together panko and all other ingredients for herb crust in another plate.
- Coat fish fillets in flour and shake off excess flour. Coat them in egg next, followed by herb-panko mixture. Shake off excess crumbs.
- Heat up a bit of oil in a pan.
- Pan fry until golden browned on all sides or you can broil the fillets in the oven.
- Simply mix together all ingredients for sauce.