Lemon, herb & Parmesan crusted fish

Lemon, herb & Parmesan crusted fish

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(49 ratings)

Cook: 30 mins

Easy

Serves 4
Give white fish a lift with tangy lemon, herbs & Parmesan

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 50g breadcrumb
  • grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • salt and pepper
  • 4 skinless fillets of firm white fish
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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bergkamp
16th May, 2013
5.05
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
food4satisfaction
16th May, 2013
5.05
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
9th Apr, 2013
5.05
Simple, quick and full of flavour. The ideal mid week supper
hannahspruijt
1st Apr, 2013
5.05
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
17th Mar, 2013
5.05
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
28th Dec, 2012
5.05
Did a trial run this evening before friends come over NYE. It's so so good and simple.
michelle_30's picture
michelle_30
26th Oct, 2012
5.05
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
24th Oct, 2012
4.05
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
13th Sep, 2012
5.05
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
27th May, 2012
5.05
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.

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scove9
14th Nov, 2015
Is it best to use fresh or dried breadcrumbs or can you use either? Thanks.
goodfoodteam's picture
goodfoodteam
20th Nov, 2015
This recipe uses fresh breadcrumbs, but if you wanted to use dried you will need to reduce the quantity by about a third.
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