Easy Herb Crusted Fish
  1. Add all the ingredients to a blender (except the fish!) and puree until smooth.
  2. Taste for saltiness and add more salt if needed. (It should be both a little bit salty and sour, as these tastes are going to compliment the mild flavor of any white fish fillet.)
  3. Sprinkle a bit of salt on the fillets and coat in flour. (This is just to get a dry surface for the herb paste to adhere to, so shake off all the excess.)
  4. Smear the herb paste all over the fish; get as much on as you can.
  5. Gently cover the herbed fish with more flour, covering the herbs completely in flour.
  6. Heat up a good non stick fry pan over medium with a couple generous spoonfuls of vegetable oil, and when hot, gently add your fish fillets. The frying time will depend on the thickness of the fish; an inch of fish will take about 3 minutes per side.
  7. That’s it; serve with lime wedges and with any tropical chutney or sauce or fruit salsa.