Provençal walnut, herb and whole wheat
crusted fish
Serves 4
Tender fillets of fish with a
walnut and whole wheat crust accented with parsley, lemon and
garlic.
4 x 6 oz (170g) uncooked firm white
fish fillets (such as cod or snapper)
1 cup raw unsalted walnuts
2 slices whole wheat bread — roughly torn
2 garlic cloves — finely chopped
2 teaspoons finely grated lemon zest
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 teaspoons Dijon mustard
PREHEAT oven to 425°F/220°C. PLACE the
walnuts, bread, garlic, lemon zest, parsley, olive oil, salt and
pepper in a food processor and pulse until the ingredients are
combined and look like rough crumbs. PLACE the fish fillets on a
lightly greased or lined baking tray. SPREAD 1 teaspoon of Dijon
mustard over each fillet and press half the crumb mixture on top of
each piece to coat evenly. BAKE for 15 minutes until the fish is
just cooked through and the crumb topping is golden brown.
Variations: Try other fresh herbs like basil or dill, and use
different nuts including hazelnuts, almonds, pistachios, or pine
nuts. We used firm white fish fillets in this recipe, or you can use
the crumb mixture to coat skinless chicken breast instead of fish.
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