Crispy sesame seed fish
Ditch store-bought crumbed fish and make this easy, wholesome version from scratch. The sesame seeds form a crispy coating. Lemon rind and herbs go perfectly with the fish, with no need for any added salt.
Ready in1 hour
Serving sizeServes 4
- 300 ml raw sesame seeds
- finely grated rind of 4 lemons
- ¾ cup (180 ml) chopped fresh Italian parsley
- ½ cup (125 ml) cake flour
- 200 ml plain low-fat yoghurt
- 900 g-1 kg frozen fish portions, like hake, lightly thawed for one hour (about 6 large or 12 small portions)
- Heat a frying pan over medium heat. Toast sesame seeds, without any oil, until golden brown. Take care, these burn easily. Remove and allow to cool.
- Preheat oven to 200 °C. Lightly grease an oven dish with a bit of oil.
- Mix lemon rind, parsley and sesame seeds together on a flat plate.
- Spoon flour and yoghurt onto two separate flat plates. Dust fish portions lightly in flour, then lightly coat fish in yoghurt. Roll fish in sesame seed mixture until evenly coated.
- Place fish portions in oven dish. Bake for 30 minutes or until lightly golden and the fish flakes easily.
- Serve immediately with a fresh salad, sweet potato & bean mash or baby potatoes in the skin and lemon wedges.
- This sesame crumble will be delicious on chicken fillets. Bake for 20 min or until just cooked. Enjoy with the roasted beetroot & cottage cheese dip.
- To ensure an even cooking time, use chunky pieces of fish. Take note, thinner pieces of will cook faster.
Toasted sesame seed mixture over roasted veggies
Make this sesame seed mixture and serve over roasted vegetables like beetroot. It is delicious!
This recipe is from the Dash Edition
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