Poached Hazelnut Crusted Fish Fillets View larger

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Recipe Poached Hazelnut Crusted Fish Fillets

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Serves 4

Serving suggestion: steamed broccoli, baked potatoes and roasted carrots

Crust poachedhazelnutfillets.jpg

4 Tbsp FiNZ Dukkah

2 garlic gloves, minced
4 Tbsp. butter
¼ cup lemon juice
1 Tbsp. chicken stock
1 tsp. lemon zest

1 cup FiNZ Hazelnuts, Chopped
¼ cup fresh parsley, chopped
salt and pepper

In a medium-sized saucepan over medium-low heat, add butter and garlic. Sauté until garlic softens. Add lemon juice and chicken stock. Reduce by half, about 4-5 minutes. Whisk in Dukkah and lemon zest and reduce to thicken slightly, about 3 minutes. Take the mixture off of the heat and add the parsley and chopped hazelnuts; whisk to combine.

Fish Fillets:

4 white fish fillets, on the skin
hazelnut oil (or substitute olive oil)

1 cup FiNZ Hazelnut milk
salt and pepper


  1. Preheat oven 180⁰C

  2. Brush 2 tablespoons of oil over the base of a large oven-proof dish and add the hazelnut milk; then place the fish fillets over (I used snapper), skin side down. Top fillets with the crust.

  3. Place in oven and bake for 10 – 12 minutes.

  4. Remove from oven and using a fish-slice carefully slide the fillets onto warmed dinner plates and spoon over some of the baking liquid, if liked.

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Recipe Poached Hazelnut Crusted Fish Fillets

Recipe Poached Hazelnut Crusted Fish Fillets

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