Thursday, 12 March 2015

Baked Parmesan and Rosemary Crusted Fish

Hi there! It's been a while since my last post. Was just busy  you know. Been doing things here and there. For now, since I've just been sleeping the whole day for the past several days, I've decided to why not update my myfresha-licious and check on things that needed to be published.  I've missed writing and blogging and cooking and experimenting on food and so here I am again :-)

Let me start this year's post with my Baked Parmesan and Rosemary Crusted Fish . My first attempt at this Parmesan & rosemary crusted fish was in March last year, that makes it almost a year ago. I think I was able to cook this same dish thrice because I ran our of ideas to cook. I usually tweak the recipe by adding some other herbs like oregano, thyme, or basil. 

I did not make use of the cheap fish fillet commonly found in supermarkets (i'm talking about the pengiasus) since I don't like the taste and the smell,  I make use of any fish BUT pengiasus.  Anyway, if the taste is acceptable for you then go ahead and make use of pengiasus as it is cheaper compared to other kinds of fish.

I'm sure you have your own version of cheese and herbs crusted fish,  hope you can share the with me. Cheers!


Ingredients :

Fish Fillet - 4 pcs 
Olive Oil

Parmesan & Rosemary Crust:

Parmesan Cheese, grated - 3 tbsp
Rosemary Leaves, ground - 2 tsp
Black Pepper Powder - 1/2 tsp
White Pepper Powder - 1/2 tsp
Sweet Red Paprika Powder - 1 tsp

Cooking Procedure :

1. Heat oven to 200 degrees Celsius.
2. Wash and dry the fish fillet with paper towels then make diagonal slits on the fish fillets.Coat each one with olive oil.
3. Mix together all the ingredients for the crust then dredge each fish fillet with it.
4. Arrange the fish fillet on a baking pan or dish and bake for 15 to 20 minutes or until the fish flakes easily


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