For this recipe we have specified white fish, which makes it easier to choose your favourite or usual fish variety. White fish is not a type of fish, it is a term that refers to mild flavoured fish such as basa, snapper, trevally, cod and barramundi. All these types of fish are widely available filleted from your local seafood shop or supermarket. When purchasing check if the fish has been frozen and ask which is the freshest, you can also find out if the fish was sustainably sourced.
Because this recipe calls for pan frying and grilling try to buy fish fillets not thicker than 10cm. This will ensure that the fish cooks quickly and evenly.
The MAGGI Herb Potatoes recipe base is perfect for this recipe because it adds a nice depth of flavour without overpowering the fish.
Parmesan works so well with herbs and thanks to the fame of seafood mornay we all know what a perfect combination seafood and cheese make.
Extra breadcrumbs will provide texture, panko are great if you have some, if not you can make you own breadcrumbs using stale bread. The tip for perfect crunchy breadcrumbs is to dry them out slowly rather than toast them.
Cook for around 3-4 minutes, then taking care not to break the fillets, turn over one by one. They should be cooked halfway through at this stage
When turned, sprinkle with the combined recipe base, parmesan and breadcrumb mixture, pat gently to keep in place.
Now place under a grill to brown. The grill should be set to medium to ensure that the topping browns gently and does not burn.
When golden brown remove from the grill. You will notice that the crust not only gives a great flavour and crunchy texture it also keeps the fish deliciously moist too. So this is the
Pre heat grill to medium
Mix MAGGI Herb Potatoes, breadcrumbs and parmesan.
Heat frying pan to medium. Pan fry fish fillets in oil for 3-4 minutes. Turn over, sprinkle with crumb mix patting gently.
Place under grill until fish cooked and crumb is golden brown.