Baked fish with herby lemon crust

Baked fish with herby lemon crust

Category: Main meal | Serves: 2

Prep time: 12-15 minutes | Cooking time: 30 minutes


40g (1½ oz) fresh wholemeal breadcrumbs

2 tbsp chopped fresh mixed herbs, such as parsley, chives and tarragon

Finely grated zest of ½ small lemon

Freshly ground black pepper, to taste

4½ tsp olive oil

2 fairly thick-cut sustainable skinless white fish fillets (about 140–175g/5–6oz each)

Lemon wedges, to serve

  1. Preheat oven to 220°C/200°C fan/gas mark 7. Put breadcrumbs, herbs, lemon zest, black pepper and 4 teaspoons of the oil in a bowl and mix together well.
  2. Arrange fish fillets in a shallow ovenproof dish. Divide the breadcrumb mixture between the fillets; gently press mixture over top of each fillet to form a tightly packed crust. Drizzle over remaining oil.
  3. Bake in oven for 12–15 minutes or until fish is cooked and crust is deep golden and crisp. Serve immediately with lemon wedges, new potatoes, carrots and green beans or peas.

 Cook's tip

  • Swap fresh white breadcrumbs for the wholemeal breadcrumbs.

Nutritional information

Nutritional info of baked fish with herby lemon crust