Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) of lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Then leave for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Lightly season the fish with thyme and pepper.

  6. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. (It will not be fully cooked at this point.) Then lay the fish on top of the rice in a single layer and pour over the wine. Slice the tomatoes and arrange on top.

  7. Now melt the butter in a frying pan/skillet, add the onion and garlic and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.

  8. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is golden brown.

  9. Cut the lemon into four slices and use to garnish.

Updated: September 18, 2018

Fillets of Sole in Parmesan Breadcrumbs

Fillets of Sole in Parmesan Breadcrumbs

 

Fillets of sole are covered in a breadcrumb mix with Parmesan cheese, cayenne pepper and parsley and then gently fried for just a few minutes. They are served with a herb mayonnaise.

 

Fillets of Sole in Parmesan Breadcrumbs
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • For the sole
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 4 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • salt and freshly ground black pepper
  • 1 egg, beaten
  • sole fillets (8 small fillets about 85g (3 oz) each, or 4 large about 140g (5 oz )each)*
  • 2 tbsp oil (not olive oil)
  • lemon wedges to garnish

  • *If sole is out of season, turbot works really well with this recipe.

  • For the herb mayonnaise
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • 2 tbsp fresh chervil or basil, chopped
  • salt and freshly ground black pepper

  • To serve
  • a soft green salad

  • You will also need a large frying pan/skillet.


  1. Method
  2. For the herb mayonnaise
  3. In a small bowl, mix together the mayonnaise, lemon juice, and herbs. Season. Cover and chill.

  4. For the sole
  5. Put a plate in the oven to warm.

  6. Mix the breadcrumbs, Parmesan, parsley, and cayenne pepper. Then spread out on a plate.

  7. Pour the beaten egg into a shallow dish.

  8. Season the flour lightly and spread out on a second plate.

  9. Pat dry the sole fillets and then coat in the flour, dip in the egg and finally coat with the breadcrumbs. Put them on a clean plate as you go.

  10. You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan and then add half the fillets. Fry gently for 2–3 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and fry for a further 2–3 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil, then transfer to the warmed plate and return to the oven.

  11. Now heat the remaining oil in the pan, then fry the second batch of fillets.

  12. Serve garnished with lemon wedges and herb mayonnaise.

Updated: August 19, 2018

Chicken Kiev

Chicken Kiev

 

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

 

Chicken Kiev
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley, finely chopped
  • salt and freshly ground black pepper
  • 4 boneless chicken breasts, skinned
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 1 egg, beaten
  • 225g (8 oz) fine, fresh white breadcrumbs (3½ cups)

  • To serve
  • a green salad

  • You will also need a greased baking tray.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Beat together the butter, garlic, parsley, and seasoning. Set aside.

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½) inches long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each pocket and secure with a cocktail stick.

  5. Put the beaten egg in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs, pressing them down onto the chicken.

  6. Lay the chicken pieces on the baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a green salad.

Updated: April 8, 2018

Rack of Lamb with Garlic Crumbs and Roasted Carrots

Rack of lamb

 

A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.

 

Rack of Lamb with Garlic Crumbs and Roasted Carrots
Prepares: 6 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 85g (3 oz) fresh breadcrumbs (1½ cups)
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 55g (2 oz) butter (¼ cup, or ½ stick), melted
  • ½ jar sun-dried tomato paste
  • 2 x 6 cutlet lamb racks, trimmed
  • 450g (1 lb) Chantenay carrots (baby carrots) OR
  • 450g (1 lb) carrots, (about 7 medium), peeled and cut into batons
  • 4–5 tbsp olive oil

  • To serve
  • serve with cannellini beans

  • You will also need a large roasting tin/pan.


  1. Method
  2. Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.

  3. Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.

  4. Rack of lamb
  5. Remove the lamb from the fridge and bring up to room temperature.

  6. Preheat the oven to 200°C (400°F) (gas 6).

  7. Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.

  8. Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.

 

Pork and Cheese Crumble

Pork and Cheese Crumble

 

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

 

Pork and Cheese Crumble
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 55g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

  • You will also need an ovenproof dish with lid.


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces by dividing into two, then slicing each piece in half horizontally to give four thinner pieces.

  4. Melt the butter in a frying pan/skillet over a medium heat, add the pork, and sauté for 2 minutes on each side until golden brown.

  5. Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar. Place the pork on top of the tomatoes.

  6. Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  7. Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to bake for a further 15 minutes to brown the top.

  8. Serve with seasonal vegetables.

Updated: April 4, 2018

Salmon Fish Cakes

Salmon Fish Cakes

 

These salmon fish cakes are very easy to put together and, as they can be frozen, are always a good standby for a light supper or a special lunch.

 

Salmon Fish Cakes
Prepares: 4 servings for a light supper and 6 for a lunch
 
  • Preparation time: 20 minutes
  • Refrigeration time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 340g/12 oz potatoes, peeled and cut into equal sizes
  • 25g/1 oz butter
  • 2 x 213g cans red Pacific salmon
  • 1 tbsp fresh parsley, chopped
  • salt and pepper
  • milk to bind
  • 1 egg, beaten
  • 50g/2 oz fresh breadcrumbs
  • oil for frying


  1. Method
  2. Put the potatoes in a pan of boiling, salted water and cook until tender, about 20 minutes. Drain.

  3. Cream the potatoes with the butter. Drain the salmon, removing any bones and skin and then mix into the potatoes with the parsley. Season to taste and bind with a little milk. Shape into 8 cakes for a light supper or 12 for a lunch. Chill for 15 minutes to firm up.

  4. Put the egg in a shallow bowl and spread the breadcrumbs over a plate. Dip the fish cakes in the egg and then coat with the breadcrumbs. (You may need more egg and breadcrumbs if you are making 12)

  5. Heat a little oil in a pan over a gentle heat and cook the cakes for about 5 minutes until golden brown. Turn and cook for a further 5 minutes. Garnish with parsley.

  6. To freeze
  7. After they have been coated with the egg and breadcrumbs, open freeze them until hard then pack in a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.