Oven Baked Turbot with a Walnut Crust

Having recently taught the dinner parties course at the cookery school i was left a with a little bit of walnut crust, in which i utilised for my dinner!

Its a bit extravagant but i had some turbot fillets to use up in the freezer, those combined with the crust and simply baked were delicious.

You can use any meaty white fish and is a great way to make some space in the freezer. i served mine with a good squeeze of lemon and some wilted greens. Anyway, here is the recipe.

Walnut Crust

Ingredients

  • 2 x 180-200g portion’s of white fish, skinned and deboned
  • 90g panko breadcrumbs
  • 60g Fresh brown breadcrumbs
  • 2 Cloves of garlic (crushed)
  • 90g Walnuts (chopped)
  • Walnut oil or olive oil can be used
  • Sea salt
  • Cracked black pepper
  • A good squeeze of lemon juice

Method

  1. Lay the fish onto a baking tray lined with parchment paper.Season the fish on both sides.
  2. Mix the breadcrumbs, crushed garlic, walnuts, walnut oil and seasoning together.
  3. You will need enough walnut oil to moisten the breadcrumbs so they stick together when pressed between your thumb and forefinger.
  4. Add a drizzle of olive oil on top of the fish ,press down a liberal amount of breadcrumbs over the the fish.
  5. Place in a hot oven at 190°C for approximately 6-8 minutes or until the fish is just cooked. Finish with a good squeeze of lemon juice.

Top Tips:

if using fish from the freezer, make sure it is defrosted fully.

Any leftover crust can be frozen for up to 3 months.

Try adding fresh herbs to the crust such as dill, thyme, parsley, and rosemary.

The crust is also delicious with pork, chicken and oily fish.

Can be used as a binding agent in stuffings, sausage meat and burgers/meatballs

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