This baked fish recipe is super simple to prepare but packs a punch on flavour. We love it with fresh crusty bread, Tzatziki & salad on the side.
Use: a thick meaty fish, like Ling, Elephant, Hapuku, Monk or Warehou.
For the Lemon Mix
- ¼ cup Lemon Juice
- ¼ cup Olive Oil
- 2 Tbsp Melted Butter
For the Fish Coating
- 1/3 cup White Flour
- 1 tsp Ground Coriander
- ¾ tsp Sweet Paprika
- ¾ tsp Salt
- ½ tsp Black Pepper
- 700g firm White Fish (I used Ling)
- 2 Tbsp Olive Oil, for frying
- 5 Garlic Cloves, minced
- ¼ cup Parsley, roughly chopped
- ½ cup Mixed Olives (optional)
- Preheat oven to 200 degrees Celsius fan-bake.
- Combine the lemon mix ingredients in a medium-sized bowl, set aside.
- On a plate, mix the fish coating ingredients together, set aside.
- Cut the fish into portion sizes of your choice and pat dry with a paper towel.
- Dip fish portions in the lemon mix, then in the flour mix, and shake off the excess flour. Set aside.
- Place a heavy-based pan (one that can go into the oven) on a medium-high heat. Add olive oil to the pan.
- Add the fish portions and sear one minute or less on each side – we aren’t cooking the fish in the pan, just giving it some colour. Remove from heat.
- Add the garlic to the leftover lemon mix, stir, and pour over the fish.
- Place the pan in the oven until the fish is cooked. My thick, meaty Ling took 10-12 minutes.
- Remove from the oven, drop olives in the gaps between fish pieces and sprinkle parsley all over. Serve with store bought (or homemade) Tzatziki, vegetables on the side, and some crusty bread. Enjoy!
Recipe by Jana from The Macpherson Diaries