If you're craving a meal that's both comforting and a little fancy, look no further than this Crispy Herb-Crusted Fish with Root Vegetable Fries. It's a delightful combination of flavors and textures, perfect for a weeknight dinner or a special occasion.
White fish fillets like cod or haddock are ideal for this recipe; they’re mild-tasting, flaky, and cook quickly. All-purpose flour helps the egg adhere to the fish, ensuring an even coat of the herb-crusted goodness. Eggs serve as the glue that holds the breadcrumbs to the fish. Breadcrumbs mixed with mixed dried herbs (think thyme, parsley, dill) create a crispy, flavorful coating. As for the root vegetables—sweet potatoes, parsnips, and carrots—these add a sweet, earthy balance to the dish. Olive oil ensures everything crisps up beautifully, while salt and pepper enhance all the natural flavors. Finally, a squeeze of juice from a lemon wedge brightens up the fish just before serving.
This dish pairs beautifully with a simple green salad dressed with a light vinaigrette. A glass of chilled white wine or a light, citrusy beer can also complement the meal wonderfully. If you're feeling adventurous, try a homemade tartar sauce or a yogurt-based herb dip on the side.
Start by preheating your oven to 425°F. This ensures that the root vegetable fries will cook evenly and become perfectly crisp. While the oven warms up, cut the sweet potatoes, parsnips, and carrots into fry shapes. Aim for similar sizes so they cook evenly. Toss them in a bowl with olive oil, salt, and pepper until they're well-coated, then spread them out on a baking sheet. Pop them in the oven for about 25 minutes, giving them a stir halfway through to ensure they brown on all sides.
While the vegetables are roasting, it's time to focus on the fish. Pat the fish fillets dry with a paper towel to remove any excess moisture—this helps the coating stick better. Set up your dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the dried herbs.
Take each fillet and coat it first in flour, shaking off any excess. Then, dip it into the eggs, making sure it's completely covered. Finally, press it into the breadcrumb and herb mixture, ensuring a nice, even coat. Set the coated fillets aside on a plate.
In a large skillet, heat a drizzle of olive oil over medium-high heat. You want enough oil to cover the bottom of the pan lightly. Once the oil is hot and shimmering, add the fish fillets. Cook them for about 3-4 minutes per side, or until they’re golden brown and cooked through. You’ll know they’re done when they easily flake with a fork.
Once the fish and vegetables are ready, serve them hot with lemon wedges on the side. The lemon adds a refreshing zing that complements the crispy crust and tender fish beautifully.
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