Almond, Lemon and Black Pepper Crusted Fish
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Cooking time •
20
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Preparation time •
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Serves •

Almond, Lemon and Black Pepper Crusted Fish

Light and flaky fresh fish coated in a crunchy flavoured crust. A great meal for a warm summer evening or a special occassion.

Ingredients

           
  • +/- 6 spinach leaves
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  • 1 lemon, thinly sliced
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  • 1 Tablespoon olive oil
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  • 3 large hake or kingklip fillets (1.5kg), halved into 6 portions
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  • Fish Crust
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  • 1 Packet Royco® Black pepper sauce dry powder
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  • 1 Zest of 1 lemon
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  • 1 Cup flaked almonds, toasted
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  • 1 Tablespoon fresh dill, finely chopped
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  • 1 Tablespoon fresh parsley, finely chopped

Method

  • Preheat the oven to 180 degrees.
  • In an oven proof roasting dish, layer the spinach leaves, sliced lemon and place the fish fillets on top. Drizzle with olive oil.
  • In a mixing bowl, place all the crust ingredients and mix to combine. (be sure to break the almonds using your hands)
  • Place the crumb on top of the fish fillet and press the crumb down with your hand.
  • Bake in the oven for 15 – 20 minutes.

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