Crispy Herb-Crusted Red Snapper Fillets
Delight in the crisp texture and vibrant flavors of these herb-crusted red snapper fillets, inspired by a beloved recipe from the April 2007 edition of Australian Super Food Ideas. This dish not only features flaky and tender fish but is also complemented by a delicious herb and breadcrumb crust made with toasted pine nuts, oats, and fresh herbs. While the original recipe suggested serving with oven-baked fries, I opted for a heartier approach by pairing it with creamy mashed potatoes and steamed vegetables for an unforgettable meal. With a sturdy 700 grams of red snapper fillets, this recipe generously serves 5 to 6 people, making it perfect for family gatherings or dinner parties.
N/A
Servings
400
Calories
10
Ingredients
Ingredients
fish fillets
750 g (red snapper, skin removed)
pine nuts
1/3 cup (toasted)
rolled oats
1/4 cup (plain)
basil leaves
1/2 cup (fresh)
flat leaf parsley
1/2 cup (fresh)
thyme leaves
2 tablespoons (fresh)
fresh breadcrumbs
2 cups (wholemeal, crusts removed)
plain flour
1/3 cup (for coating)
eggs
2 (lightly beaten)
vegetable oil
for cooking (sufficient to cover the base of the frying pan)
Instructions
1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2
In a food processor, combine the pine nuts, rolled oats, basil leaves, flat-leaf parsley, and thyme leaves. Process until finely chopped and well mixed.
3
Add the fresh breadcrumbs to the herb mixture and pulse briefly to combine, ensuring a uniform texture.
4
Transfer some of the breadcrumb mixture to a shallow plate for coating the fish.
5
In two separate shallow bowls, place the plain flour in one and the lightly beaten eggs in the other.
6
Coat each fish fillet in flour, ensuring an even layer, then dip in the beaten egg, allowing any excess to drip off.
7
Transfer the fillet to the breadcrumb mixture, pressing the crumbs onto the fish with your fingertips to ensure they adhere well. Repeat this process for all fillets.
8
Heat a generous layer of vegetable oil in a large non-stick frying pan over medium heat until shimmering.
9
Carefully add the fish fillets to the pan, cooking them for about 3 minutes on each side or until golden brown. Avoid overcrowding the pan, and fry in batches if necessary.
10
Once cooked, transfer the fish fillets to a wire rack set over a baking tray to drain any excess oil.
11
Place the rack in the preheated oven and bake for an additional 10 minutes, or until the fish is cooked through. Check for doneness, as cooking times can vary depending on the thickness of the fillets.
Nutrition Information
20 g
Fat
30 g
Carbs
36 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this fish recipe?
The recipe is for Crispy Herb-Crusted Red Snapper Fillets.
What type of fish is recommended for this dish?
The recipe specifically uses red snapper fillets with the skin removed.
How many people does this recipe serve?
This recipe is designed to serve between 5 and 6 people.
What is the required oven temperature?
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
What ingredients make up the herb crust?
The crust consists of toasted pine nuts, rolled oats, fresh basil, flat-leaf parsley, thyme leaves, and fresh wholemeal breadcrumbs.
How do I prepare the herb and nut mixture?
In a food processor, combine the pine nuts, rolled oats, basil, parsley, and thyme, then process until finely chopped.
What is the nutritional calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in this recipe?
This dish is high in protein, providing 36 grams per serving.
What is the fat content for this meal?
The recipe contains 20 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 30 grams of carbohydrates in each serving.
What type of breadcrumbs should I use?
Use 2 cups of fresh wholemeal breadcrumbs with the crusts removed.
How should I coat the fish fillets?
Coat each fillet in plain flour, dip it in lightly beaten eggs, and then press the breadcrumb mixture onto the fish.
How long do I fry the red snapper?
Fry the fillets in vegetable oil for about 3 minutes on each side or until they are golden brown.
Do I need to bake the fish after frying it?
Yes, after frying, place the fish on a wire rack and bake in the oven for an additional 10 minutes.
What kind of oil is best for frying the fish?
A generous layer of vegetable oil is used to cover the base of the frying pan.
What are some suggested side dishes?
It is recommended to serve the fillets with creamy mashed potatoes and steamed vegetables.
Should the pine nuts be toasted?
Yes, the 1/3 cup of pine nuts should be toasted before being added to the crust mixture.
How many eggs are used in this recipe?
The recipe calls for 2 lightly beaten eggs.
What amount of fish is required?
You will need 750 grams of red snapper fillets.
What kind of oats are used in the crust?
The recipe uses 1/4 cup of plain rolled oats.
Can I use dried herbs instead of fresh?
The recipe specifically calls for fresh basil, flat-leaf parsley, and thyme for the best flavor profile.
What is the total number of ingredients?
The recipe uses 10 primary ingredients.
How do I ensure the breadcrumbs stay on the fish?
Press the crumbs firmly onto the fish with your fingertips after dipping them in the egg.
Is it okay to fry all the fish at once?
It is best to fry in batches if necessary to avoid overcrowding the pan.
Why use a wire rack for baking?
Using a wire rack over a baking tray helps drain excess oil and keeps the crust crispy.
What was the inspiration for this recipe?
It was inspired by a recipe from the April 2007 edition of Australian Super Food Ideas.
How do I know the fish is fully cooked?
The fish is done when it is flaky and cooked through after the 10-minute baking period.
What tags define this recipe's category?
Key tags include seafood, high protein, healthy, oven baked, and family meal.
Is this dish suitable for a dinner party?
Yes, its gourmet quality and large serving size make it perfect for dinner parties or family gatherings.
What preparation is needed for the flour?
Place 1/3 cup of plain flour in a shallow bowl to be used as the first step of the coating process.