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HOW TO: Make The Perfect Crumbed Fish

Crumbed-fish x 750

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.


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 mixture on top.

Roast in hot oven approx. 10 mins then allow to stand in oven for a further 10 mins.

Tip** left over crumb mix can be frozen and used on veggies or chicken.

 

David

Recipe by Golden Door Executive Chef David Hunter

 

Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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