In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Fishing in New Zealand is a pleasure available to everyone, and this classic fish recipe was just the type of supper many would throw together at the end of the day after hours of waiting for the ‘whopper’ to take bite. Traditionally for a red snapper but actually, I find it works well with any white fish. Make sure you add plenty of fresh lemon at the end, to add a zing to the final dish.
Preparation: 15 minutes
Cooking time: 20-30 minutes
6 boneless white fish fillets
200g fresh white breadcrumbs
100g of freshly grated parmesan cheese
Large handful of fresh coriander
2 whole lemons – rind and juice
Sea salt and ground black pepper
125g unsalted butter – melted
Fresh lemon wedges
Place fish in a buttered ovenproof baking dish.
Squeeze lemon juice over fish and season with salt and freshly ground black pepper.
Prepare lemon breadcrumb topping
In a food processor add breadcrumbs, parmesan cheese, lemon rind and coriander. Process until coriander chopped and all combined.
Top fish with breadcrumb mixture.
Melt butter and pour over fish and breadcrumbs.
Bake in a moderate oven for 20-30 minutes until lightly browned and the fish cooked.
Best enjoyed hot with plenty of additional fresh lemon wedges.
Jules tips Any boneless white fish fillets can be used for this dish. I have made it with Snapper and for those residing in Qatar use Hamour and even Sultan Ibrahim, but watch out for the bones with that fish! This dish is suitable for freezing: either freeze cooked and reheat, or prepare up the cooking stage and freeze when using fresh fish.
Contributed by: Julia Toon, Jules of the Kitchen
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