Level up your weeknight dinner with these irresistible Fish Kievs from WIRFAB Leader, Cara Cummings. Stuffed with a pocket of melting garlic butter and coated in crisp panko crumbs, they’re a delicious twist on a classic favourite—simple to make, big on flavour, and perfect for using fresh catch or freezer fillets alike.
Ingredients
(serves four)
50-100g garlic butter
500g blue grenadier fillets
Salt and pepper
2tbls grated parmesan/pecorino
1 egg
¾ cup panko crumbs
1 lemon
Method
1. Place the garlic butter on a sheet of gladwrap and roll to form a log (3cm thick). Pop into freezer and once frozen, cut the log into 2cm disks.
2. Roughly chop the fish fillets and place into a food processor with the egg, parmesan, salt and pepper.
3. Blitz until just combined (do not puree).
4. Divide mix into 4 and roll into balls.
5. Flatten out each ball and place one of the garlic butter disks in the centre, gently fold the mixture over to create an oval shape.
6. Zest ½ a lemon and mix through the panko crumbs. Roll each kiev in the crumb and press to ensure an even coating.
7. Transfer kievs to a lined baking tray and bake in a pre-heated oven 180 degrees for 15-20 min or till golden on top.
Tips
• Any ‘firm’ fish will work well in this recipe. Try it with tuna or salmon
• Be creative with the butter flavours, herb/lemon/cheese etc
• Can be pan fried, cook in veg oil, turning the kievs until golden all over
• Great recipe for the airfryer
• If using frozen fish, you may need to squeeze the mix to expel any excess water.
Enjoy while hot!
Got a favourite way to cook your catch? Tag us @wirfabnetwork or use #WIRFABCatchnCook to share your version!
Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about fishing in Victoria via the Victorian Fisheries Authority Rec Fishing Guide.