Baked Fish Recipe with Pecan, Coriander, Garlic and Parmesan Crust

This Baked Fish Recipe is both delicious and easy. The recipe features white fish topped with a delicious, crunchy topping, baked in the oven. It is one of our favorite, quick mid-week meals. You will notice that the recipe calls for breadcrumbs, chopped nuts and chopped coriander. I don't bother chopping anything. Instead, I put the bread, nuts, garlic and coriander, whole, into the food processor, and whizz everything together. However, if you don't have a processor, it doesn't take long to chop the ingredients.

You can use any firm white fish - you could even use Basa fish for this recipe. Basa fish fillet recipes have become popular in recent years. Basa (referred to as Vietnamese River Cobbler in the UK) is farmed in Vietnam and in Thailand. Basa has white, flaky meat and a mild flavor.

Ingredients:

Topping:

Method:

1. Heat the oven to 350° F / 180 ° C.
2. Lightly grease a baking tin or oven-proof dish.
3. Place the fish fillets on the baking tray and smother them with the oil.
4. Mix together the topping ingredients. Pack this mixture onto the top of the fish fillets. Some of it may fall onto the pan. Don't worry, but try to get most of the crust on top of the fish.
5. Bake, uncovered, for about 20 minutes. The topping should be slightly browned and the fish should be just cooked - if it is translucent in the middle, give it another few minutes.
6. Serve this with rice and a large salad.

Why unwaxed lemons? There are various additives, like fungicides, that are added to the waxing process of citrus fruit. These all help to preserve the fruit and add to its shelf-life. Therefore, when adding zest to a recipe, try to use unwaxed citrus.