Each time I watched a video of Gordon Ramsay cooking, it makes me want to rush out and buy all the ingredients and start cooking! LOL. Must be the fast paced shooting, the music and the way GR cooks. Chop chop chop, sizzle sizzle sizzle, DONE. He makes it look soooo simple.
This is a nice and light dish that is easy to prepare, doesn't take much time, and is almost completely kid friendly. I say almost coz my son likes everything in this except the herbs - sweet basil and thyme. Each time i tried to give him a spoonful with some speckle of green, he would give me this scrunched up face and shook his head, haha. So i had to scrape away the offensive bits and gave him just the fish and the crunchy parmesan topping.
I like the combination of flavours - herbs infused with the tangy sweetness of the cherry tomatoes and finished off with a light dressing of balsamic vinegar.
I paired this with some roasted pumpkin and a leek and potato soup.
Herb Crusted Fish Fillet with Tomato Salsa
Source: Gordon Ramsay, with minor adjustments
This recipe was also posted in Chef and Sommelier (with gorgeous photos too)
- 400g fish fillet
- 1/4 C breadcrumbs (store bought or homemade)
- 3/4 C grated parmesan
- A handful of chopped fresh parsley
- 300g cherry tomatoes, halved
- 3 cloves of garlic, minced
- A handful of sweet basil, chopped
- A few sprigs of fresh thyme, leaves only
- Rock salt and pepper
- Balsamic vinegar
- Olive oil
1. Season the fish with some rock salt and pepper. Heat some olive oil on a pan and fry the fish fillet quickly for about 1 min on each side. Remove onto a baking tray.
2. Mix the bread crumbs, grated parmesan and chopped parsley together.
3. With the same pan, add some extra oil and fry the garlic until fragrant. Toss in the cherry tomatoes and stir for a few minutes until the tomatoes start to wilt. Add the sweet basil and thyme and toss. Season with some salt and pepper.
4. Spoon the tomato salsa onto the fish fillet and topped with a heap of herb breadcrumbs. Drizzle some evoo onto the crust and bake for 6 min or until the topping becomes golden brown in colour.
5. Place each fish fillet onto a serving plate, and drizzle a circle of evoo and balsamic vinegar around the fish. Serve immediately.
P.S. Click on the Gordom Ramsay link at the recipe source, and watch the man in action. Don't forget to breath!