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Friday, January 13, 2012

St. Louis Crusted Fish Fillets

We have been enjoying this crusted fish for a while now, but I had never blogged about it before. After it got rave reviews from a guest, I decided it was worth sharing. Last summer, I posted the recipe for the topping, called "Cheese Pourri" which I adapted from the St. Louis Herb Society cookbook--a Goodwill find. No one ever commented on that, so I assume my sprinkle over vegetables and chicken was just not appreciated as it should have been. Maybe this entree will do the trick. This really is good stuff, and just may change the minds of those who generally turn their noses up at the idea of fish. If they still don't like fish, try the same method with chicken breast pounded thin.

St. Louis Crusted Fish Fillets

4 fish fillets of choice, Tilapia, Swai, Salmon, etc.
1/4 cup mayonnaise
1/2 cup Cheese Pourri (recipe below)

Place fish in a casserole dish. Spread one tablespoon (15 mL) mayonnaise over the top of each fillet. Sprinkle each with two tablespoons of the cheese topping. Bake at 325°F (160°C), uncovered, for 20 minutes if from frozen, 10 minutes if fresh. Fish is done when the filet flakes with a fork in the thickest part.


This flavorful topping is inspired from a recipe I found in a cookbook on the back shelf of a thrift store. The St. Louis Herbal Society Cookbook has kept this little secret far too long. A few minutes assembling the ingredients in you own shaker will be the start of some amazing dishes. Try the Pourri on vegetables too.

1 cup canned Parmesan cheese 
3 tbsp sesame seeds 
1 tbsp poppy seeds 
1 tbsp dried parsley 
1 tbsp dried chopped onion 
2 tsp paprika
2 tsp dried marjoram
1 tsp dried chopped garlic
1/2 tsp onion powder 
1/4 tsp garlic powder 
1/8 tsp cayenne pepper 

Stir all ingredients together and store in an old spice jar with a shaker top.

I choose Tilapia because it is mild. The flavors of the crust really stand out and make the dish special. To add some good fat, I first smear the filets with about a tablespoon of mayonnaise. This week, I just happened to have some home made olive oil and coconut oil lacto fermented mayonnaise. All the healthier!  I roasted some olive oil coated fine green beans in the oven at the same time. Still, pretty darn simple, and oh, oh, oh so yummy.

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They Call Me Hypo said...

Looks great, I'll be giving this a try :)

Anonymous said...

Sounds great - very pretty, too. I plan to try this. Thank you for all you do!!


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