Healthy Seafood Special – Herb Crusted Fish

Diet - Aviatorsbuzz

Herb Crusted Fish With The Chef’s Special Dip


  • Boneless Fish – 400gms fillets (bassa/salmon)

For the marination:

  • Olive oil/oil – 2 tbsp
  • Garlic paste – 1 tsp
  • Mustard paste – 1 tsp
  • Salt and crushed black pepper to taste
  • White wine – 2 tbsp/ White vinegar – 1 tsp
  • Dried mixed herbs – 1 tsp oregano/basil etc. 
For the herb crust on the fish:
  • Breadcrumbs – 1 cup, white or brown bread
  • Melted butter – 2 to 3 tbsp
  • Garlic – 1 tsp chopped
  • Ginger juice – 1 tbsp
  • Chili flakes – 1 tsp
  • Chopped parsley- 1 tbsp
  • Lemon juice – 1 tbsp
  • Salt and pepper to taste
  • Powdered assorted nuts – 2 tbsp almonds/walnuts/cashews

Mix all these ingredients together in a bowl and keep ready to be placed on the fish before baking.

For the Chef’s Special Dip:
  • Mayonnaise – 1/2 cup
  • Cream cheese – 1 tbsp
  • Chopped dill leaves – 1 tsp
  • Lime juice – 1 tbsp
  • Capsico/tabasco sauce – 1 tsp
  • Mint leaves – 8 to 10 
  • White wine – 2 tbsp or a dash of vinegar

Mix well and chill, serve it with the baked fish


  • Prepare all the ingredients for the baked fish.
  • Marinate the fish and keep aside for 10 mins.
  • Place the marinated fish on a lightly greased baking tray, pre-heat oven to 160 deg., place the herb crumb mixture on each piece of the fish and cover with a foil/butter paper. Bake it for 12-15 mins, open the foil and brown the crust further for 3- 4 mins, serve hot.

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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".