Please Pass the Recipe

from one generation to the next

Sesame Baked Fish

 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.

Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Sesame Baked Fish

  1. Karen
    June 5, 2015

    I’ll have to try this recipe soon as we eat a lot of fish…it sounds terrific.

    Like

  2. Amy
    June 1, 2015

    Yummm… I love this recipe, Thank you!!

    Like

  3. Francesca
    June 1, 2015

    when I saw this dish ( last Thursday) I searched the cupboards of my son’s house for the topping ingredients. Sadly he didn’t have any sesame seeds. Then life went on, the flathead were cooked, and I forgot to comment.
    I love dishes that preserve the moistness of the fish, especially something as subtle as flathead, and this looks like one of them.The black sesame is a nice touch too. I’ll get back to this dish as flathead is cheap and prolific in the markets at present.

    Like

  4. chef mimi
    May 30, 2015

    This looks absolutely fabulous!!! I love the sesame “crust,” not just a few sprinkled sesame seeds!

    Like

    • ladyredspecs
      May 31, 2015

      I love the toasty flavour of sesame seeds, can’t use too many if you ask me

      Like

  5. Nancy |Plus Ate Six
    May 29, 2015

    What a lovely memory to have connecting Leah as a baby to this dish. And such a simple dinner too that comes together with not a lot of effort.

    Like

    • ladyredspecs
      May 29, 2015

      Hi Nancy, it’s funny how memories of food are so vivid in my mind, just shows you what my brain’s focus is! It’s a quick, simple and tasty dish

      Like

  6. tinywhitecottage
    May 29, 2015

    We love a good baked whitefish. I seem to be stuck on baking fish in parchment and I think this would be a great change from steamed to toasty. And you are right. Such a perfect week night dinner, ready in no time!

    Like

    • ladyredspecs
      May 29, 2015

      Thanks Seana, It’s so simple and so good, a nice alternative to baking fish in parchment and just a few extra calories!

      Like

  7. Eha
    May 29, 2015

    Realizing my [at the moment] misplaced copy was an earlier version have just ‘done a Google’. Well mine dated from 1968 it seems and this recipe so shows it is still not dated: how simple a recipe but with so much taste! Found something interesting as well: there will be a new website for ‘Fulton & Family’ soonest and I surely have subscribed to the Newsletter: how wonderful, The Matriarch, The Daughter and two fully qualified granddaughters: Thanks you for the nudge Sandra!!

    Like

    • ladyredspecs
      May 29, 2015

      It’s nostalgic cooking from this book again Eha, it was my very first cookbook. Some of it’s very dated, there are loads of classics, then there’s the simple gems, like this baked sesame fish. While I’m a generation behind MF, I have spurned a dynasty of cooks too.

      Like

  8. Gather and Graze
    May 29, 2015

    Sandra, I’m all for dining on a beautifully fresh piece of fish encrusted in toasty, sesame crumbs – this sounds perfectly delicious! Curious… do black sesame seeds taste different from light ones, or they mostly used for the colour/dramatic effect?

    Like

    • ladyredspecs
      May 29, 2015

      Black sesame taste exactly the same, just added a spoonful for drama, goodness knows, it’s not the most glamorous looking thing!

      Liked by 1 person

  9. Leah
    May 29, 2015

    Reblogged this on The Cookbook Guru and commented:
    Lady Red Specs has shared with us a tasty looking Sesame Baked Fish as the latest contribution to The Cookbook Guru. It’s wonderful to see so many of Margaret Fulton’s recipes linked with lovely memories.

    Happy Reading,

    Leah

    Like

  10. cheergerm
    May 28, 2015

    Cookbooks have so many untold stories connected to them. Great memory there Mrs R and what a tasty looking crust. Really like the idea of the sesame seeds.

    Like

  11. Glenda
    May 28, 2015

    Sandra that sounds wonderful. I was wondering how I missed that recipe so I checked out my book and it is not in it. The double delight cake is also not in it. Clearly there is quite a difference in the editions.

    Like

    • ladyredspecs
      May 28, 2015

      Ah, that’s interesting Glenda, maybe MF was scrambling to keep up with the rapidly changing food trends. It would be a great use for some of your delicious sourdough!

      Like

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