Herb Crust for Fish
This recipe of herb crust for fish is really delicious. This is also a recipe from my first chef job at Blue Gum Country Estate in Stanford. Our head chef of the time really taught me well with all different kind of menu’s and it was the best learning school after my studies at Warwick Chef School, in the beautiful Overberg district where it is popular to do whale watching during September.I can not remember the type of white flesh fish we used exactly, this was really about 17 years ago, but I remember I really enjoyed making this dish.
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Serves: 10 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes
Nutrition: Calories 270 Carbs: 40g Protein: 16g Fat: 5g