The experience was not all bad, though, as we learned to make bread crumbs. As Mr Peterson points out, it is much better to make crumbs from fresh bread -- just trim the sides from a fresh good loaf of white bread and zap it in the food processor for ~30 seconds -- than to use stale bread or crumbs from a box. And since we're chopping nuts and herbs next, just keep those crumbs in the food processor bowl.
Process bread crumbs, nuts, and herbs together for ~1 minute. (A blender would probably work, too, depending on the model.) Sprinkle one side of the fish with curry powder, salt, and pepper. At this point the fish filets are supposed to be pressed into the blended paste to coat them and refrigerated for up to 2 hours. We ended up pressing the paste onto each filet by hand and baking them soon thereafter. At 450ºF/320ºC, on an oiled baking sheet, thin fillets should be ready in less than 10 minutes.
- four 6-oz fish fillets
- 1/4 cup bread crumbs
- 1/4 cup shelled nuts with skin (pine nuts, almons, pecans, ...)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
- 2 tsp curry powder
- salt and pepper