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  • 4 white fish
    fillets (hake is sustainable)
  • 2 rosemary
    sprigs, leaves chopped, or 1 tsp dried
  • 50g bread
    (about 2 slices), torn into pieces
  • zest 2 lemons
    plus wedges to serve
  • 1 tbsp olive oil

Nutrition: per serving

  • kcal184
  • fat6g
  • saturates1g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein26g
  • salt0.51g
    low

Method

  • step 1

    Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.

  • step 2

    Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

RECIPE TIPS
POSH FISH & CHIPS

Cut 1kg potatoes into wedges. Toss with 1 tbsp olive oil and 1 tbsp seasoned flour, then roast for 30 mins at 200C/ fan 180C/gas 6 until cooked. Prepare the fish, as above, sitting 4 vines of cherry tomatoes on the tray alongside, then cook as above while you keep the chips warm.

TIP

While you’ve got the food processor out, why not make double the amount of crust and freeze half for next time – just sprinkle straight from the freezer bag.

Recipe from Good Food magazine, April 2009

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.3 out of 5.16 ratings

mouse38

A star rating of 5 out of 5.

Went down a treat with all of us! Added the chilli flakes as suggested and it was very tasty - but I think would have been fine without it too.

JoBox

A star rating of 5 out of 5.

Great recipe - thank you. Made last night to liven up River Cobbler. Thanks to tips left by others, I added a little fresh chilli to the crumb. I love that this is an 'eco' meal in using responsibly sourced fish, leftover bread and requiring little cooking. It's quick and healthy (no butter used in…

corinnem

Had this for dinner this evening. I added a few chilli flakes to the breadcrumb mixture and it worked a treat! Really simple and very tasty. Served with boiled new potatoes and crunchy extra-fine green beans.

gbaigent

A star rating of 5 out of 5.

Great recipe. Went down well.

juliebird2004

A star rating of 5 out of 5.

very easy & even the fish hater enjoyed it!

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