HERB CRUSTED FISH
This is a great way to use up left over bread and it is a delicious way to cook fish. It will form a wonderfully fragrant crust on top and help keep the fish moist.
4 fillets of fresh fish
70g breadcrumbs, fresh prefably
grated zest of 1 lemon
25g grated Parmesan
2 Tbsp chopped parsley
1 Tbsp chopped chives, fennel or dill leaves
Salt and pepper
4 skinless fillets of firm white fish
50g butter
1- 2 Tbsp extra virgin olive oil
juice of 1 lemon
Method
Preheat the oven to 200C
Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped herbs, salt and pepper, butter and oil. Mix well to combine.
Place the fillets on to a baking tray and season the four skinless fish fillets with salt and pepper. Divide the crumb mixture evenly over the fish fillets, pressing firmly on to the tops of the fillets.
Bake in preheat oven for 8-10 minutes depending thickness of fillets. A good indication to show when the fish is cooked is when pressed the fish begins to just flake and the it has turned white in colour.
4 fillets of fresh fish
70g breadcrumbs, fresh prefably
grated zest of 1 lemon
25g grated Parmesan
2 Tbsp chopped parsley
1 Tbsp chopped chives, fennel or dill leaves
Salt and pepper
4 skinless fillets of firm white fish
50g butter
1- 2 Tbsp extra virgin olive oil
juice of 1 lemon
Method
Preheat the oven to 200C
Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped herbs, salt and pepper, butter and oil. Mix well to combine.
Place the fillets on to a baking tray and season the four skinless fish fillets with salt and pepper. Divide the crumb mixture evenly over the fish fillets, pressing firmly on to the tops of the fillets.
Bake in preheat oven for 8-10 minutes depending thickness of fillets. A good indication to show when the fish is cooked is when pressed the fish begins to just flake and the it has turned white in colour.
Alison Lambert
