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Roasted Fish Fillet

You are going to love how easy, healthy and quick this recipe is. You can choose any firm white fish that you find at your market. Make sure to take a good smell of it before buying. Remember it is not suppose to smell fishy, if it does smell too fishy, it is not fresh.

If you are looking for a beautiful dressing to go with this amazing dish, we’ve got you covered!

Balsamic Dressing

Dijon Mustard Dressing

(Serves: 2)

  • 2 teaspoons Massel Chicken Style Stock Powder
  • 1 cup breadcrumbs
  • 1 tablespoon parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 firm white fish filets, approximately 6 oz each
  • 2 shallots, chopped
  • 1 heaping cup rocket/arugula
  • 2 Roma tomatoes, sliced

Pre-heat oven to 200°C/400°F.

Line a baking sheet with parchment paper or foil.

In a small bowl combine Massel Chicken Style Stock Powder, breadcrumbs, chopped parsley, lemon juice and 2 tablespoons of the olive oil.

Place the fish filet on the lined tray.

Press the crumb mixture on the top of each fillet.

Drizzle fish with the remaining olive oil.

Bake for 10-12 minutes depending on the thickness of the filet, until the fish is opaque in colour and the topping is crispy.

Mix up a salad of tomatoes, rocket/arugula and shallots and then divide it on two plates. You can also toss the salad in our beautiful dressings above if desired.

Place finished fish on top of salad. Enjoy!

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