Lemon, herb & Parmesan crusted fish

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

Recipe uploaded by

Good Food

44 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
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.

Latest comments and suggestions

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ventralarc

27 November 2007

ventralarc rated this recipe

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Veronica

01 January 2008

Veronica rated and commented on this recipe

Lots of flavour and not too heavy, great for a quick midweek healthy meal. Will definitely cook this again.

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Paula

31 March 2008

Paula commented on this recipe

Delicious! My family loved it, especially the lemony sauce.

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recipes

03 May 2008

recipes rated and commented on this recipe

Loads of flavour and very quick

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Caroline250

12 June 2008

Caroline250 commented on this recipe

I cooked this dish last night, but using chicken instead of fish due to the fish counter at Sainsburys breaking down!! Obviously it took longer to cook, but once I had cooked, turned, crumbled and cooked for another few minutes, I put the whole thing in the oven and cooked for a further 15 minutes. Served with new potatos and spinach & curly kale in garlic butter, was a fab dish and will make it again.

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honeybee

15 June 2008

honeybee rated this recipe

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katieluvbunny

17 June 2008

katieluvbunny commented on this recipe

This was delicious! I am not a great lover of fish but try to eat it at least once a week, this recipe made it a pleasure instead of a chore.

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katieluvbunny

17 June 2008

katieluvbunny rated this recipe

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beckyv

18 June 2008

beckyv commented on this recipe

Made a reciie similar to this, using half this recipie and half another recipie! In the crumb topping i used 60g low fat butter, paxo breadcrumbs (didnt have any fresh) parsley chopped and coriander chopped, lemon zest of half a lemon and a squeeze of lemon. Mixed together layered on fish, pushed down with the back of a spoon and baked in the over for 25 mins. Then in a pan made a butter lemon and garlic sauce. Served it with broccoli and new potartoes. Lovely!! Will be making again this week.

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bobandnicky

13 September 2008

bobandnicky rated and commented on this recipe

Lots of flavour, easy and quick to make. I used dried mixed herbs in place of the parsley. Next time I will use a bit more parmesan (perhaps 10g more than the recipe recommends) and less lemon juice in the pan. I served it with oven roasted cherry tomatoes, jacket potato, peas and sweetcorn. My husband thoroughly enjoyed this and he is not a fish fan at all! I will definitely put this on my list of regular recipes.

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Sascha

19 September 2008

Sascha rated and commented on this recipe

I also tried it with salmon. It was delicious. The colour contrast made it very appealing.

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alison80

16 December 2008

alison80 rated and commented on this recipe

really nice and really tasty lemon flavour...though when I put it under the grill, it started to flame, so i just cooked it on the hob throughout and still came out lovely!

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laura

25 December 2008

laura rated this recipe

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Jah_Mon

05 January 2009

Jah_Mon rated and commented on this recipe

Delicious!

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sirscoffedthelot

20 January 2009

sirscoffedthelot commented on this recipe

i tried this with monkfish. very sweet and very delicious. i prefered using salmon tho. the taste and colour was fantastic!

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Patricia Onojaife

20 February 2009

Patricia Onojaife rated and commented on this recipe

Absolutely lovely

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Foxychick

27 February 2009

Foxychick rated and commented on this recipe

I made this in the oven instead of pan frying. The first time with fresh boneless & skinless cod loins and it took about 30 mins as I literally put the fish, dotted with butter and lemon juice, covered with the breadcrumb mix and whacked it in the oven! I didnt cover with foil though so the breadcrumbs were a bit too crispy. The second time I made it using frozen cod loin fillets, I let the fish cook in the oven for about 10-15 under foil dotted with butter and lemon juice, then took the foil off and covered the fish with the breadcrumb mix and cooked for about another 10-15 minutes until the breadcrumbs had started to brown and it was delicious - also meant that I could get on and cook the veg to go with it.

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Tony

03 April 2009

Tony rated and commented on this recipe

Really enjoyed eating this, did it with Cod fillet and tasted lovely, will try as suggested with Monkfish. Also used Olivio rather than butter and that was quite satisfactory. Did however leave a good quantity of the skin off my left hand on the handle of the frying pan after browning the breadcrumbs under the grill ....... do be more carefull than me!!!

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nichola

08 April 2009

nichola rated and commented on this recipe

I was in Australia at the time so used Flake.This is recipe is delicious!It can really highlight the flavour of cheaper and less popular white fish, so good on the appetite and the purse. This has become a firm favourite.

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MissTasha

21 May 2009

MissTasha rated and commented on this recipe

I love fish, but my family aren't very keen on many types of fish and don't eat enough fish per week as they should. I decided to make this recipe, and used Coley as it is similar to Cod or Haddock but much cheaper, much less bones and I thought it was much more friendly to the environment as everyone has been talking about the scarcity of Cod lately. Was a really nice dish, very lemony, very buttery and extremely tasty. I put it with home-made chips and a minted pea and broad bean salad. Was delicious and even my family want me to make it again! Definitely only a summer dish though, as too fresh and not filling enough for the winter months!

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