For centuries, people have been keeping with tradition and eating fish on Good Friday. The Sydney Fish Markets sell more seafood on this day than any other day of the year! One of these years I’m going to go and experience it for myself. Apparently the fish markets on Good Friday doesn’t make for a relaxing outing with the kids?
We’re in Sydney for the Easter Show, a family tradition where we watch Dad compete in the woodchopping each year. We’ve enjoyed a family dinner tonight at Tomalong, made even more special as our Aunty Chris is out visiting from the States. Cork Daddy, Pete and Grandad are happy as Larry as they have a game of League AND Union to watch and the girls are stoked having Aunty Case and Meemar all to themselves!
If you’re looking for some fish inspo for a Good Friday feast or simply for a midweek meal, then this is the recipe for you. An oldie but a goodie, it hails from the Australian Women’s Weekly and my mother in law, Anne, reckons she has cooked it every Good Friday for as long as she can remember.
The fish goes brilliantly with some baked spuds, a green salad and some baby cornichons. It’s great as it can be tweaked to feed a crowd and is packed full of flavour. Aunty Chris said its the best fish she’s ever had. With compliments like these, I don’t want her to leave!
baked fish w a crispy breadcrumb topping (serves 6 adults)
6 x firm white fish fillets (such as Basa, Hoki, Haddock, Snapper or Cod)
Juice of 1 1/2 lemons
4 pieces of bread, made in to breadcrumbs
1 1/2 teaspoons of mustard powder
3/4 cup grated tasty cheese
1/4 cup of grated parmesan cheese
4 shallots, finely sliced
2 tablespoons of freshly chopped parsley
Salt and freshly cracked pepper
100 grams of melted butter
Canola oil spray, for greasing the dish
- Preheat the oven to 180 degrees.
- Grease the inside of a shallow baking dish with canola oil spray.
- Arrange the fish in a single layer and squeeze the fresh lemon juice over the top.
- In a mixing bowl, combine the breadcrumbs, mustard powder, tasty cheese, parmesan cheese, shallots, salt, pepper, parsley and butter.
- Simply pour this breadcrumb mixture over the fish fillets and bake in the oven for approximately 30-40 minutes or until the fish is cooked through and the topping is nicely golden brown. (You can also finish it off under a hot grill to get the topping really nice and crispy).
Serve with some roast potatoes, a fresh green salad and some baby cornichons.
- This recipe can easily be adjusted to suit the number of people you are catering for.
- Frozen fish fillets are perfect for this dish too.
- Use two shallow baking dishes if the fish doesn’t fit in a single layer in one.