recipes
Crispy fish fillets with rosemary and lemon infused oil
Ingredients
- 4 fish fillets
- 1 cup crushed crackers (Mizura)
- 2 tbsp grated parmesan cheese
- 100g grated Cheddar cheese
- 2 tbsp chopped capers (Camel Brand)
- 1 tsp minced garlic
- Chopped fresh herbs (parsley, basil, mint)
- Fresh ground pepper
- Paprika
- 3 tbsp butter
- 2 tomatoes
- Rocket leaves
- 2 large potatoes, cut into thick chips and cooked
- 1 lemon
- Rosemary
- Olive oil
Method
Start with the preparation of the infused oil. Take a jar with a tight fitting lid and fill with the oil. Peel the lemon with a potato peeler and put in the oil, stick in a few springs of rosemary and close the jar. Put the jar in a simmering pan of water for 1 hour, this allows the flavors to infuse well. Put the crackers into a bowl and crush into crumbs. Mix in the cheeses, capers, garlic, herbs, pepper and paprika. Melt the butter and bind in the crumbs. Trim the fish fillets, place on a greased baking sheet on a baking tray and coat with the cracker crust. Bake the fish in a hot oven for approx 15 minutes. Serve with the potato chips and a salad of rocket and tomatoes. Drizzle with the infused oil.
Suggested wine: Chenin Blanc – Foot of Africa
Fresh tropical, lime and guava aromas show on the nose and are complimented by a long, full, crisp aftertaste
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.