Fish Fillets with Walnut Parsley Crust and Warm Parsley Sauce Recipe
A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings3
Ingredients of Fish Fillets with Walnut Parsley Crust and Warm Parsley Sauce
- For Walnut Crusted Fish:
- 4 fillets of fish (what works best is basa, halibut, sea bass or black cod)
- 3/4 cup walnuts chopped
- 3/4 cup breadcrumbs* (i avoided this but im sure it would be tastier)
- 2 tbsp olive oil
- 3 tablespoon parsly leaves chopped
- 1 1/2 tbsp whole grain dijon mustard
- 1/4 cup grated parmesan
- For Parsley Basil Sauce:
- 1 tablespoon butter
- 2 tablesppoons walnuts
- 1/2 cup cream plus 3 tablespoon milk
- 2-3 heaped tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
How to Make Fish Fillets with Walnut Parsley Crust and Warm Parsley SauceHideShow Media
For Home Made Breadcrumbs:
Set oven at 200 and place 2 slices of whatever bread you have into the food processor and chop it until it is as finely chopped.
Then lay it out on a cookie sheet and bake for about 45 minutes.
Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.
For Walnut Crusted Fish:
Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped.
Transfer to a bowl and mix in the olive oil, dijon and parmesan.
Make sure your fish is sliced into 4 pieces.
Take the fillets and lightly sear in butter both sides.
Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of each fish piece. Be generous and press the crust firmly.
Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.
Serve the fish with parsley basil sauce.
For Parsley Basil Sauce:
In warm cream, add butter and milk.
Add parsley. Season with salt and pepper.
Blend well. Drizzle few drops lemon juice and serve with fish.