Entree: Falkland Islands (Malvinas) – Baked Fish with Herb Crust (Oven-baked white fish fillets finished with a crisp mixed-herb breadcrumb crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (cod, hake, or similar firm white fish)
- Salt and freshly ground black pepper
- 1 cup (100 g) fresh breadcrumbs
- 3 tbsp (45 g) unsalted butter, melted
- 2 tbsp (30 ml) olive oil
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (6 g) fresh chives, finely chopped
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1 g) smoked paprika (optional)
- Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a shallow baking dish.
2. Pat the fillets dry and season both sides with salt and pepper. Place fillets skin-side down on the prepared sheet or dish.
3. In a small bowl whisk together the Dijon mustard and lemon juice, then brush a thin layer over the top of each fillet.
4. In another bowl combine fresh breadcrumbs, melted butter, olive oil, chopped parsley, chives, lemon zest and smoked paprika if using. Mix until the crumbs are evenly moistened.
5. Press the herb breadcrumb mixture firmly onto the top of each mustard-coated fillet to form an even crust. Make sure each fillet is well covered.
6. Bake at 400°F (200°C) for 12–16 minutes depending on thickness, until the fish is opaque and flakes easily with a fork and the crust is golden. Serve immediately with lemon wedges and boiled or steamed potatoes.