Lemon, herb & Parmesan crusted fish

Lemon, herb & Parmesan crusted fish

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(45 ratings)

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Give white fish a lift with tangy lemon, herbs & Parmesan

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 50g breadcrumbs
  • grated zest of 1 lemon
  • 25g grated parmesan
  • 2 tbsp chopped parsley
  • salt and pepper
  • 4 skinless fillets of firm white fish
  • 50g butter
  • juice of 1 lemon

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Method

  1. Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
  2. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Recipe from Good Food magazine, June 2003

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Comments

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bergkamp's picture
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We loved this recipe. I halved the ingredients for 2 people and served it with mashed potatoes and peas. I added a dash of paprika to the crust for a subtle kick! Will make again.

food4satisfaction's picture
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A great recipe - very simple to make aswell. I used 4x 150g cod fillets, and only needed 1/2 the amount of breadcrumbs. My grill temp. was 190C, and I did it for about 4 mins with the door completely shut. Seemed to work fine. Could probably get away with a bit less lemon juice and about 1/2 the qty of butter, I thought 50g was more than necessary. Woud definitely make it again tho! :)

timjames's picture
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Simple, quick and full of flavour. The ideal mid week supper

hannahspruijt's picture
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Really really yummy! Not the hugest of fish fans but trying to get more fish into our diets - this is one of the best recipes I've found for making it a very tasty addition to the dinner repertoire!! Served with herby potato wedges and minty peas :)

fugeela's picture
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lovely way to prepare fish, it is as it says on the tin: tangy, lemonny and herby, fish is moist and fragrant. will be making this again

rachelg29's picture
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Did a trial run this evening before friends come over NYE. It's so so good and simple.

michelle_30's picture
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Wow made this for tea tonight and best fish dish I've made!! Baked in oven for 15 mins covered with foil, then put on crumb and baked for further 10-15 mins. Served with the suggested Spanish potatoes and salad, delicious!! Give it a try, quick easy and very tasty!!

babsfazekas's picture
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Nice and easy. Served it with steamed veggies, a quick and semi-healthy midweek meal. I was using two large basa fillets so I halved the amount of butter and lemon at the end, but would use the full amount next time.

elenav85's picture
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This was really good! I used cod and also added a layer of beschamel sauce between the fish and breadcrumbs as I had some left after making a lasagne. Was very quick and easy to make the breadcrumb mixture and the flavour of the parmesan really came through. Will definitely be making this again!

parisandhector's picture
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I asked my husband what he would like for dinner and he said, "herb crusted cod". Couldn't be clearer than that, so I looked up recipes on the internet and this was the first I found. I made it last night and it was a huge success. Absolutely gorgeous. I must admit I struck to the recipe completely; parsley, parmesan, lemon etc. and it wouldn't have been nicer. I will definitely make this again. It was very quick and easy and very tasty too. Gorgeous.

neverley's picture

I've not yet used this particular recipe, but am planning on doing so in the very near future. BUT I have used the exact ingredients on chicken schnitzels with wonderful results!. Of course the chicken is first dipped in beaten egg and then coated completely in the crumb mixture before a quick fry in shallow oil in a frying pan. Wonderful....

blartman's picture
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Very nice but will definitely use less lemon juice next time, as the whole lemon juice in the sauce was too much and overpowered everything else somewhat.

sibh1984's picture
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I cooked this for four people lastnight and have to say I was a little nervous! With all plates licked clean, It's clear I had nothing to worry about. I used Ling fish and thought it was really tasty, quick and not alot of effort. Definitely recommended!

emblaw's picture
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Delicious and easy to make. Used basil instead of parsley. Will use a bit less lemon in the pan next time.

sarahw3606's picture
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Have served this on 4 different occasions, everyone loved it. I use cod loin and served with chunky oven cooked chips and garden peas. Sometimes with a side pot of garlic, lemon and butter hot sauce. This is a lovely filling meal.

babs45920's picture

Great recipe. I simplified it even further: had the fishmonger skin a salmon filet (one piece for 4 people), very lightly oiled a baking dish, put the fish in the bottom, added the topping (I used Panko) and once that done, added lime juice to the bottom. Cooked it no more than 15 minutes. Served it straight from the oven. Delightful!

desbralass's picture

After reading all the comments,I decided to give this a go.I had Basa fillets,so used those.Lovely.I cooked it all in the oven,very easy.I had no breadcrumbs,but used semolina...does a treat on roasted spuds...no fresh parsley,just dried and a lime not a lemon.Delicious and I had some fresh broad beans to serve it with.Might try this with salmon next time.

dragonma5306's picture
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Really enjoyed this. I used frozen cod fillets and baked them in the oven (as per the instructions on the packet). I then put them in a pan, added the topping mixture and put under the grill as described above. The pan became hot enough to then melt the butter. The sauce was rather too lemony for us so will just add the juice of half a lemon next time. Otherwise, absolutely delicious. Served mine with baby Jersey potatoes and vegetables, and will definitely be making again.

actaylo3's picture
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I love this recipe! Very quick and easy too.
In added some rocket to the breadcrumbs which we felt really worked well. I also added some fresh baby plum tomatoes and chopped garlic to the pan when cooking the fish. Serve with pesto mash potato, asparagus and wilted spinach- yum!

hezifesi's picture
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Very nice. Especially the crust.

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