Fennel & celery salad
This simple salad is a refreshingly crisp and crunchy addition to any meal
Lemon & rosemary crusted fish fillets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 white fishfillets (hake is sustainable)
- 2 rosemarysprigs, leaves chopped, or 1 tsp dried
- 50g bread(about 2 slices), torn into pieces
- zest 2 lemonsplus wedges to serve
- 1 tbsp olive oil
Nutrition: per serving
- kcal184
- fat6g
- saturates1g
- carbs6g
- sugars0g
- fibre0g
- protein26g
- salt0.51glow
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.
