A delightful and crispy herb-crusted fish fillet recipe that combines fresh herbs and a crunchy coating for a flavorful meal.
Combine the pine nuts, breadcrumbs, basil, parsley, and thyme in a food processor and pulse until finely chopped.
Ensure the mixture is evenly chopped for a consistent coating.
Transfer the herb mixture to a shallow plate.
Use a wide plate to make coating the fish easier.
Place the flour and beaten eggs in separate shallow plates.
Beat the eggs thoroughly for an even coating.
Preheat the oven to 180°C (350°F).
Ensure the oven is fully preheated for consistent cooking.
Coat each fish fillet in flour, dip in the egg, and then coat with the herb mixture, pressing gently to adhere.
Press the coating firmly to ensure it sticks well.
Heat a non-stick frying pan over medium heat with enough oil to cover the base.
Use a neutral oil with a high smoke point for frying.
Cook the fish fillets for 3 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Transfer the fish to a wire rack over a baking tray and bake in the oven for 10 minutes.
This step ensures the fish is cooked through without becoming soggy.
Serve the fish fillets warm with your choice of sides.
Garnish with a sprig of parsley for a fresh touch.
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