It's always a bit of a challenge to come up with weekday meals that will go down well both with the kids and us. Up until recently, I still had to prepare a "baby" meal for Pingu, but since he is now almost 15 months and shows interest in attacking anything edible, I decided I will only cook dinner once for the whole family to eat.
This recipe is a variation from my mum's and a few other recipes I gathered from magazines or found online. It's super easy, requires minimum hassle, it's ready in 30', and, most of all, the kids LOVE it.
Plus, it features fish as the main ingredient. What's not to like? I've been doing for a long time and it never lets me down. Tried and tested at its best.
Ingredients (for 2 adults and 2 kids, including second helpings)
- 1 pack of white fish fillets (I use 1 tray -about 700 gr) of the packed pangasius from Colruyt, but you can use any type of white fish)
- 1 cup of bread crumbs (chapelure in French/ paneermeel in Dutch)
- 1 table spoon dried parsley (persil in French/ peterselie in Dutch)
- juice of half a lemon
- olive oil
- salt and pepper to taste
Start by pre-heating your oven at 180 C. While the oven gets to the right temperature, pour a little bit of olive oil on a baking tray, just to coat the surface. Cut the fish fillets in two, so that the pieces are more manageable, place the fist on the tray and season to your taste.
In a separate bowl, mix the bread crumbs, parsley, olive oil and the lemon juice, until you get a "wet sand" consistency. With a spoon, put this crumb mix over the fish fillets until the fish is completely covered. Just make sure the layer is not too thick, just enough to cover the fish. Then drizzle a bit of olive oil over the whole thing.
Once the oven is at the right temperature, pop the baking tray inside and bake for 20 to 25 minutes, or until the breadcrumbs look golden.
Voila, done. No fuss fish. You can serve it with some steamed broccoli, or any other green you fancy. Enjoy!