I haven’t specified a particular fish for this recipe because this crust works on all types of thick white fish fillets. Previously I have baked it with cod and pollack but this time I chose some thick megrim sole fillets for the shots. If you can buy a sustainable fish then all the better. Look at the mcsuk (Marine Conservation Society) website to see which fish are under threat from over-fishing. It is worth bearing in mind that if you have bought some really chunky pieces of cod, for example, you may need to increase the cooking time by a few minutes. I served these with a fennel gratin and some new potatoes and if you wanted to gild the lily you could make a hollandaise sauce to accompany the fish.
- 80g brioche (rolls or slices)
- 65g pine nuts
- 31g basil
- 50g parmesan, grated
- 4 x 150g fillets white fish, skinned
- 3 tablespoons mayonnaise
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place the brioche in a food processor and process to fine crumbs. Tip into a mixing bowl. Add the pine nuts, basil and parmesan to the food processor and process until the mixture resembles slightly coarse breadcrumbs. Add this to the brioche crumbs and mix well.
- Season the fish fillets with a little salt and ground black pepper and place on a baking tray. If the baking tray is not non-stick, line it with some baking parchment. Spread the mayonnaise over each piece of fish and top with the brioche crumb mixture, pressing down lightly so the crumbs stick. Bake in the oven for 12-15 minutes depending on the thickness of the fish.