Need some inspiration in the kitchen? Watch the following video featuring Golden Door’s Executive Chef David Hunter and Shane Crawford from Shane Crawford’s Healthy Playground as they’ll be showing you how to cook the perfect crumbed fish.
The fish is topped with a golden crunchy crumb. Can life get any better? You probably think I’m crazy. This crumbed fish doesn’t require egg wash!
Ingredients
- 4 x 130g pieces fresh snapper (skin off)
Crumb ingredients
- 1cup of gluten-free bread crumbs (to make bake until crisp 4 slices gluten-free bread process)
- 1 cup pine nuts and pistachio nuts (raw)
- 2 roast garlic bulbs or 6 cloves
- 2 tsp chilli
- Zest of 1 lemon
- ¼ cup of mixed chopped herbs (lemon thyme parsley basil rosemary)
- S & P to taste
Optional: Dijon mustard to lightly coat the fish with before crumbing.
Method
Preheat oven to 200°. Process all of the crumb ingredients listed above together. Lightly coat the top of the fish with Dijon mustard and place the mixture on top.
Roast in a hot oven approx. 10 mins then allow to stand in oven for a further 10 mins.
Tip** Leftover crumb mix can be frozen and used on veggies or chicken.
Ingredients
Method
- Preheat oven to 200°. Process all of the crumb ingredients listed above together. Lightly coat the top of the fish with Dijon mustard and place mixture on top.
- Roast in hot oven approx. 10 mins then allow to stand in oven for a further 10 mins.
