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Herb crumbed fish
Sword fish is great for this dish. It is firm in texture, mild in taste and sliced thinly so that it cooks quickly. Tuna would be another good choice but adjust the cooking time accordingly. The capers add some zing to this dish! Oh and the salad is really fresh tasting, you will make it again and again after trying it!
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Ingredients
Herb & Caper Crumbed Fish
Zucchini & Tomato Salad
Instructions
  1. Pre-heat your oven to 410 f (210 c).
  2. If you have a food processor, add the breadcrumbs, parsley, basil, garlic and capers. Process for a few seconds to combine. Otherwise combine by hand (that’s what I did). Season with salt and pepper. Add the olive oil and mix in.
  3. Lightly season the fish. Press the crumbing mixture onto the top of the fish (one side only). Place some baking paper on a tray and then place the fish on top. Cook in the oven for 10 minutes or until cooked. The crumbing should have browned slightly.
  4. While the fish is cooking, prepare the zucchini and tomato salad by combining the zucchini and tomatoes. Mix in the olive oil and lemon juice.
  5. Place some of the salad on each plate, add the cooked fish and then top the fish with the grated parmesan. Serve with the lemon wedge.
Recipe Notes

You can make fresh breadcrumbs with day old bread and a food processor.

It is worth buying good quality Parmigiano Reggiano and olive oil.

Serving - Herb Crumbed Fish Recipe inspired by the Venice Fish Market www.compassandfork.com

https://compassandfork.com/recipe/herb-crumbed-fish-inspired-by-the-venice-fish-market/
https://compassandfork.com/recipe/herb-crumbed-fish-inspired-by-the-venice-fish-market/