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This caper and lemon schnitzel recipe bakes crispy and quick

Gravy and lemon schnitzel

active time:25 minutes

total time:35 minutes

Servings:4

active time:25 minutes

total time:35 minutes

Servings:4

Suspension

I’m always looking for clever ways to cook fish, so when I came across five clever schnitzel recipes in author Donna Hay’s “The Fast Five” cookbook, I was intrigued by the simplicity of them all but decided to try fish first.

Hay, author of Australian Cookbook and Personality, cooks not only fish schnitzel, but also eggplant, mushrooms, chicken, and cauliflower with simple techniques. She makes delicious bread crumb coatings that get a boost from what she calls her “Ingredient Heroes.” For fish, these ingredients are capers, fresh dill and lemon zest.

Dip fish fillets in an egg wash, then place on a lined baking sheet and coat generously with the breadcrumb mixture, which you press down firmly to coat one side. Hay recommended pressing breadcrumbs on both sides and flipping the fish, but the fillets I had were rather thin, so I saw no need to do that.

The result is thin, crunchy, and golden slices, with a coating so flavorful I could eat it with a spoon. Bonuses: No frying, cleanup is easy and I was sitting down to eat about 30 minutes after it started cooking.

How to cook fish and not spoil it

I decided to do the coating again, but as a crush by putting the crumbs and capers in a pan with a little olive oil and frying them until the crumbs turned golden. Then I stirred, peeled, and generously sprinkled fresh dill over my salmon fillets, giving my simple but delicious weekend-day meal an incredible flavour.

If you try this topping and love it as much as I do, keep it in your back pocket and sprinkle it on other fried fish and shrimp, too. Hay describes the recipes in her cookbook as “cooking shortcuts”. These delicious bread crumbs definitely qualify.

Gravy and lemon schnitzel

thick slices It takes longer to cook and is therefore not good for this recipe. Put the fish in the oven, and while it’s baking, make a light salad or slaw to go along with it. For best results, choose fairly thin fillets, such as catfish or snapper.

storageRefrigerate for up to two days.

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  • Four (6-ounce) white-fleshed fish fillets, such as snapper, catfish, or tilapia
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly crushed black pepper
  • 1 1/2 cups (4 ounces) panko or fresh sourdough bread crumbs
  • 1/4 cup (12 ounces) chopped fresh dill fronds
  • 2 tablespoons capers, drained, rinsed and chopped
  • 2 tablespoons of finely grated lemon peel
  • 1 large egg
  • 1 tablespoon of water
  • Extra virgin olive oil for drizzling
  • Lemon wedges for serving

Place rack in center of oven and preheat to 475 degrees. Lay the parchment paper on a large baking sheet. Pat the fish dry on both sides with salt and pepper.

In a medium bowl, stir the bread crumbs, dill, capers, and lemon zest until blended. In another medium deep bowl, beat the egg with water until well combined. Dip the fish fillets In the egg wash and lift, allowing the excess to drip off. Place fish on prepared baking sheet and coat generously with breadcrumb mixture, pressing firmly to coat one side. Drizzle with plenty of oil and repeat with the remaining slices.

Roast for 10 minutes, or until the fish flakes easily with a fork and the crumbs are golden and crunchy. (The cooking time will depend on the thickness of your fish.) Remove from the oven and, using a thin spatula, transfer the fish to plates. Serve warm with lemon slices for juice.

Calories: 268, Total Fat: 4 g; saturated fat: 1 g; cholesterol: 109 mg; sodium: 589 mg; carbohydrates: 16 g; dietary fiber: 1 g; sugar: 1 g; Protein: 39 grams

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietician or dietician.

Adapted from “the five fasts” By Donna Hay (HarperCollins, 2022).

Tested by Anne Maloney; Email questions to [email protected].

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