sharing recipes from one generation to the next
I can still remember the very first time I made this dish. I was a stay-at-home Mum with a 3 month old baby daughter named Leah and I was hosting Sunday lunch to introduce her to my husband’s favourite Aunt. That was over thirty eight years ago!!
I especially remember the crunchy crumb topping, but for some reason faded into the mists of time, I only ever prepared it that once. This a simple recipe from the pages of the Margaret Fulton Cookbook circa 1974, the book that is currently being featured on the Cookbook Guru.
Attention to detail is paramount to the success of this dish. It heavily depends on the golden brown sesame flecked crunchy crumb topping. My choice of spelt bread blitzed in the processor was a compromise, I know that good quality sourdough bread, roughly grated would have been a much better, but the toasty sesame flavour was scrumptious and the flathead fillets moist and delicious.
Served with a beautiful green salad, this is the perfect quick week night dinner.
800g white fish fillets, I chose flathead
2 cups coarsely torn sourdough bread
1/4 cup toasted sesame seeds, (I included 1 tablespoon black sesame)
Sea salt and freshly ground black pepper
90g butter, melted
Preheat the oven to 180C fan forced and line an ovenproof tray with baking paper.
Pat dry the fish on paper towels then lay it in a single layer on the paper lined tray. Use two trays rather than crowding it all together.
Season the fish with salt and spoon half the butter over
Mix together the coarse breadcrumbs, toasted sesame seeds, a generous grinding of black pepper and the remainder of the butter.
Scatter the crumb over the fish fillets.
Bake for about 20 minutes, until the fish flakes when tested and the crumb topping is golden brown.