Cherry & Dennis Helper Habitat
Baked White Fish with Spinach Crumb Topping
菠菜脆糠焗白身魚
Recipe overview
Baked White Fish with Spinach Crumb Topping is a practical Western home dish for a Hong Kong household, with a clear sequence for reliable results.
01
Ingredients
Main ingredients
- 600 g fish fillet
Coating
- 200 g Spinach
- 80 g breadcrumbs
- 40 g Parmesan
- 2 clove garlic
Seasoning
- 1 piece lemons
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp Black pepper
02
Tools
- knife
- cutting board
- frying pan
- mixing bowl
- baking dish
- oven
- oven mitts
- spatula
- measuring spoons
- timer
- serving plate
- food thermometer
03
Steps
Step 1
Preheat oven
Preheat the oven to 200°C.
Step 2
Prepare ingredients
Rinse and prepare fish fillet, remove inedible parts, pat dry with kitchen paper and keep separate to prevent cross-contamination.
Step 3
Sauté
Wash and drain spinach; wilt over medium heat about 2 minutes in 1 of the 2 tbsp oil without scorching.
Step 4
Drain
Drain Spinach thoroughly and shake off excess water gently without crushing.
Step 5
Cut ingredients
Squeeze cooked spinach dry and chop; peel and mince garlic, not bite-size chunks.
Step 6
Mix
Combine Spinach, garlic, breadcrumbs, Parmesan in a bowl until evenly distributed with no clumps. Mix in the remaining 1 tbsp oil to lightly moisten breadcrumbs.
Step 7
Season
Season both sides of the fish with salt and black pepper, squeeze over the juice of half the lemon and coat evenly; reserve the remaining half lemon.
Step 8
Arrange ingredients
Arrange fish fillet in an even single layer with space for heat to circulate.
Step 9
Add ingredients
Divide the spinach-garlic-cheese crumb mixture already made in step 6 over the fish and press lightly to adhere; do not add a second batch of ingredients.
Step 10
Bake
Place fish fillet, Spinach, breadcrumbs in the centre of the preheated oven for 12–15 minutes and check promptly at the stated time.
Step 11
Check doneness
Check the centre doneness, colour and texture of fish fillet; continue cooking if it has not reached a safe state. Check the thickest centre with a clean food thermometer: at least 75°C for 30 seconds. Times are a guide; keep cooking if needed.
Step 12
Serve
Cut the remaining half lemon into 4 small wedges and serve one wedge with each of the 4 cooked fish portions; do not add unrelated side dishes.
Common mistakes
- Do not skip draining or drying, or the finished dish may become watery.
- Check doneness at the stated time and avoid overcooking seafood.
Tips
Measure every ingredient before heating for a smoother workflow.
On the first attempt, taste with the employer and note the family preference.
