Fish Fillets with Lemon and Parmesan Crumb
A beautiful way to serve your favourite fish fillets with a flavour packed breadcrumb topping. Garnish with a slice of lemon and serve with a fresh side salad and potato wedges.
Equipment
- 6L slow cooker
Ingredients
- 5 fish fillets (approx. total weight 500gm) - see notes below
- 50 grams Butter (melted)
- 1 tbsp Lemon juice
- 1/2 cup fine bread crumbs
- 1/3 cup extra sharp grated parmesan cheese
- 1 tbsp dried parsley
- 1 tsp lemon rind (approx. one small lemon) – reserve lemon to slice as garnish
Instructions
- Line slow cooker with baking paper and lay fish skin down in single layer on paper
- Combine melted butter and lemon juice and set aside
- Combine crumbs, cheese, parsley and lemon rind and mix well. Pour over the melted butter and lemon juice and mix to a damp crumb consistency
- Carefully spoon crumb mixture over fish, dividing all between 5 fillets for a thick layer
- Cook on HIGH for 2hrs with tea towel trick in place, or until fish is flake-apart with a fork tender in your slow cooker
NOTES
- You can use any white fillet you prefer but we like barramundi fillets.
- I like to use frozen fish fillets but if yours are fresh reduced the cooking time from 2hrs down to 1hr 30mins
- This recipe originally featured in our 6th book READY SET SLOW!
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