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.
CHEESE
POURRI
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.
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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3 comments:
Looks great, I'll be giving this a try :)
Sounds great - very pretty, too. I plan to try this. Thank you for all you do!!
Alice
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