Nut Crumbed Fish Serves 4
600g fish fillets (approximately)
¼ cup mustard, any kind except whole grain
2-3 tablespoons lemon juice
2 tablespoons Bittersweet Italian Blend**
½ cup dry bread crumbs
¼ cup finely chopped nuts (peanut, walnut, almond - or toasted almonds…)
In shallow bowl mix mustard and lemon juice to a runny sauce consistency. In another shallow dish mix breadcrumbs, nuts and Bittersweet Italianseasoning. Wash and thoroughly dry fish, roll it in mustard sauce, then in crumb mixture. Preheat oven to 190˚. Let sit on bench for 20 minutes. Bake 10 minutes for every 1.5cm of thickness at the thickest part of the fillet. Or pan fry. Add salt or pepper after cooking.
Variation: Substitute crushed breakfast cereal for the breadcrumbs.
Substitute toasted sesame seeds or sunflower seeds for the chopped nuts.
Substitute chicken fillets for fish and adjust cooking times.
** Can substitute any Bittersweet Blend in equal amounts