White Fish with a Hazelnut Crust

White Fish with a Hazelnut Crust


18 people made this

White fish fillets are pan-fried then roasted with a hazelnut crust and served with creamy garlic mashed potatoes. A lovely meal for two.


Serves: 2 

  • 500g red potatoes, cut into chunks
  • 5 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1/4 teaspoon ground black pepper
  • 1/4 cup hazelnuts
  • 1/4 cup seasoned bread crumbs
  • 2 white fish fillets
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 tablespoons butter
  • 3 tablespoons vegetable stock

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover and simmer until tender, about 20 minutes.
  2. While the potatoes are boiling mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes then mash together with the garlic paste, butter and pepper. Keep warm.
  3. Preheat an oven to 260 degrees C.
  4. Pulse the hazelnuts and bread crumbs in a food processor until finely ground but not ground into a paste. Pour onto a shallow dish. Season the fish fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the fillets into the nut mixture and set aside.
  5. Heat the olive oil and 1 tablespoon of butter in an ovenproof frypan over medium-high heat. Place the fillets nut-side-up into the frypan; cook until the fish begins to brown, 3 to 4 minutes. Turn the fillets over and place into the preheated oven. Bake nut-side-down until the fish flakes easily with a fork, about 5 minutes.
  6. Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable stock and bring to a simmer.
  7. To serve, mound the potatoes onto the center of each dinner plate. Place a fillet on top of the mashed potatoes nut-side-up then drizzle with the browned butter sauce.

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