Serves: 4 | Preparation Time: 15 minutes | Total Time: 30 minutes
Ingredients
For the Fish:
4 white fish fillets (hake or kingklip)
Salt and black pepper, to taste
1 Tbsp lemon juice
1 Tbsp olive oil or melted butter
For the creamy herb and mustard layer:
½ cup plain yoghurt or sour cream
1 Tbsp Dijon or wholegrain mustard
1 clove garlic, finely minced
1 Tbsp fresh parsley, chopped
1 Tbsp fresh chives or coriander, chopped
Zest of ½ lemon
Salt and pepper, to taste
For the crumb topping:
½ cup breadcrumbs
2 Tbsp Snowflake Cake Wheat Flour
½ tsp Snowflake Baking Powder
1 Tbsp melted butter or olive oil
1 tsp dried mixed herbs
½ tsp paprika
Pinch of salt
Method
- Preheat oven to 190°C. Lightly grease a baking dish.
- Pat fish fillets dry with a paper towel and place in the dish.
- Season fish with salt, pepper and lemon juice.
- Drizzle lightly with olive oil or melted butter.
- In a bowl, mix yoghurt or sour cream, mustard, garlic, herbs, lemon zest, salt, and pepper.
- Spread the creamy herb mustard mixture evenly over each fish fillet.
- In another bowl, combine breadcrumbs, Snowflake Cake Wheat Flour, Snowflake Baking Powder, dried herbs, paprika, and salt.
- Stir in melted butter or oil until crumbly.
- Sprinkle crumb mixture over the fish and press lightly to stick.
- Bake uncovered for 20–25 minutes until crumb is golden and crisp and fish flakes easily with a fork.
- Rest for 2–3 minutes before serving.
- Finish with a squeeze of fresh lemon and garnish with herbs if desired.
