Oven Baked Crumbed Ling
Serves
4
Preparation
10
minutesCooking
10
minutesIngredients
1 cup 1 panko breadcrumbs
¼ cup ¼ finely grated parmesan
1 tbsp 1 sesame seeds
1 1 egg
2 tsp 2 Dijon mustard
3 fillets 3 boneless, skinless ling (about 750g in total), cut into thick fingers
¼ cup ¼ plain flour
Cooking oil spray
Flat-leaf parsley leaves, to garnish
Lemon wedges and aioli, to serve
Method
- Preheat oven to 220ºC fan-forced. Line a large oven tray with baking paper. Combine breadcrumbs, parmesan and sesame seeds in a large bowl and set aside.
- Combine egg and mustard in a second bowl.
- Toss ling in flour, then toss in egg mixture until coated.
- Working with just a couple of pieces of ling at a time, press fish into the breadcrumb mixture until well coated, then arrange on the prepared tray. Repeat with remaining ling and crumb mixture, then spray with cooking oil.
- Bake for 12-15 minutes or until ling is cooked and crumb is golden brown.
- Garnish ling with a sprinkle of parsley and serve with lemon wedges and aioli on the side.
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