Ingredients
- 1 cup panko breadcrumbs (Japanese 100 grams)
- 260 grams grated haloumi (2 cups)
- 600 grams snapper fish (cut into large strips+)
- 1 cup mayonnaise (whole egg mayonnaise, 300 grams)
- 2 tablespoons olive oil (extra virgin)
- Sea salt
- Cracked black pepper
- 1/2 cup dill (leaves, chopped, plus extra to serve)
How to Make
-
Step 1: Preheat oven to 220°C (425°F).
-
Step 2: Place the breadcrumbs and haloumi in a large bowl and mix to combine.
-
Step 3: Brush the fish with half of the mayonnaise and press to coat into the crumb mixture.
-
Step 4: Place on a large oven tray lined with non-stick baking paper and drizzle with the oil and sprinkle with salt and pepper and cook for 12–15 minutes or until golden brown and cooked through.
-
Step 5: Place the dill and remaining mayonnaise in a small bowl and mix to combine.
-
Step 6: Sprinkle the fish with salt, pepper and the extra dill and serve with the dill mayonnaise.
-
Step 7: TIP - they used snapper, but you can use any firm white fish you prefer.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.