Elevate your seafood game with this millet and herb-crusted fish. The crunchy millet and fresh herb coating provides a delightful contrast to the tender, flaky fish. This dish is perfect for a sophisticated yet simple dinner. Let’s get started!

Ingredients:

• For the Fish:
  • 4 fish fillets (such as cod, haddock, or tilapia)
  • 1/2 cup millet
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (use gluten-free flour if needed)
  • 1 egg, beaten
  • 2 tablespoons olive oil
• For the Lemon Herb Sauce:
  • 1/4 cup plain Greek yogurt or non-dairy yogurt
  • 1 tablespoon mayonnaise (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions:

1. Prepare the Millet:
   • Rinse the millet under cold water.
   • In a small saucepan, bring 1 cup of water to a boil.
   • Add the millet, reduce the heat, cover, and simmer for 15 minutes or until tender.
   • Fluff with a fork and let it cool slightly.
2. Prepare the Crust:
   • In a food processor, combine the cooked millet, breadcrumbs, Parmesan cheese (if using), parsley, dill, thyme, and lemon zest. Pulse until the mixture is well combined and crumbly.
   • Season with salt and pepper.
3. Prepare the Fish:
   • Preheat your oven to 400°F (200°C).
   • Season the fish fillets with salt and pepper.
   • Dredge each fillet in flour, shaking off any excess.
   • Dip the fillets into the beaten egg, ensuring they are fully coated.
   • Press the fillets into the millet and herb mixture, coating them evenly on all sides.
4. Cook the Fish:
   • In a large ovenproof skillet, heat the olive oil over medium-high heat.
   • Add the crusted fish fillets and cook for 2-3 minutes on each side until golden brown.
   • Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Prepare the Lemon Herb Sauce:
   • In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, parsley, dill, salt, and pepper until smooth.
6. Serve:
   • Serve the millet and herb-crusted fish hot, drizzled with the lemon herb sauce.
   • Garnish with additional fresh herbs and lemon wedges if desired.

Tips and Variations:

• Different Fish: Try this recipe with other white fish like halibut or sea bass.
• Extra Crunch: Add chopped nuts like almonds or walnuts to the crust mixture for additional texture.
• Make Ahead: Prepare the crust mixture and lemon herb sauce in advance. Store them in the refrigerator until ready to use.
• Vegan Option: Use tofu or tempeh instead of fish, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg.

Enjoy this millet and herb-crusted fish as a delicious and nutritious dish that’s perfect for any dinner occasion. The combination of crispy millet crust and tender fish with a zesty lemon herb sauce makes for a delightful and satisfying meal. Happy cooking!