Herb Crust Provençal: Easy Crumb Topping for Fish
A quick and flavourful herb crust made with breadcrumbs, lemon, parsley and Herbes de Provence. Blend it in just 10minutes, spread it on fish fillets before baking, and keep any leftovers in the fridge or freezer.
Equipment
- 1 Bowl
- 1 Measuring cup or kitchen scale
- 1 Cutting board and knife
- 1 Spoon
- 1 Citrus juicer (optional)
- 1 Airtight container or freezer container
Ingredients
- 100 gr (1 cup) breadcrumbs
- 30 gr (2 Tbsp) plain yogurt
- 30 gr (2 Tbsp) fresh cream cheese (such as Philadelphia)
- Juice of ½ lemon
- ½ tsp garlic powder
- ½ tsp Herbes de Provence
- 2 Tbsp chopped fresh parsley
- 2 medium scallions chopped (or 1 tsp onion powder)
- ½ tsp sugar
- 1 tsp salt
- 100 ml (about 7 Tbsp) olive oil
Instructions
- Chop the parsley and the scallions finely. and
- Combine all ingredients except the breadcrumbs in a bowl and mix until well combined.
- Add as many breadcrumbs as needed and stir briefly with a spoon until the mixture is well combined, crumbly, and still slightly moist.
- Transfer the crust to an airtight container and store it in the fridge or freezer until needed.