Dairy-Free Baked Fish with Israeli Herb Crust

Ingredients

• about 680 g White fish fillets (cod, tilapia, or halibut)
• 0.5 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh dill
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 cup Breadcrumbs (gluten-free)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a food processor, combine the 0.5 cup of fresh parsley, 0.25 cup of fresh cilantro, 0.25 cup of fresh dill, 3 cloves of garlic, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 cup of gluten-free breadcrumbs, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Pulse the mixture until it is finely chopped and well combined.
3. 3Line a baking sheet with parchment paper. Place the about 680 g of white fish fillets onto the lined baking sheet, ensuring they are in a single layer.
4. 4Evenly spread the prepared herb mixture over the top surface of each of the about 680 g of white fish fillets, creating a crust.
5. 5Bake the fish in the preheated oven at about 205°C (200°C) for 15 to 20 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork.
6. 6Serve the baked fish immediately.

Related Guides