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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panda17's picture
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i used Monkfish for the firm white fish. LOVELY!!!

phwiiii's picture
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very nice except it needed to be either done on a medium grill or a bit further away from the heat as the bread crumbs began to burn after just a minute.

Lovely flavour , very quick and simple and definately one to do again.

rainger's picture

I am not great with fish but this was a nice recipe to follow made one change and added a bit of dry chilli to the mix to give it a small kick and it turned out ok so think i'm going to have a go at a few of the others on here, helps that on diet and need to eat more fish so this helps.

grandmagrandad's picture

will try this recipe it sounds quite different from most fish recipes with the addition of parmesan cheese

botleypark402's picture
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Did this on cod for a Friday night fish supper. A little bit too lemony for me but the rest of the family enjoyed it. Will definitely make again reducing the amount of zest and juice

donna-f's picture
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I'm not a fish lover but decided to try to see if I could change that.... And I did completely. This is such a quick easy tasty dish to make I will definatlely make it again... I love it

fatty71's picture

Where are the nutrition guidelines for this recipe??

cheerfulness's picture
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A stunning recipe that my husband loved despite refusing most fish other than from the 'chippie.' Thrilled to find a healthy fish meal for us.

kimbrand's picture
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Really good. Put in some basil as well. Tasty

hyuffx's picture

Lovely recipe; dead easy and really really tasty. I'm planning to cook it for my friends.

lourolls01's picture
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This went down a storm with the fish eaters in our house and I used haddock. Also I did the same but with tofu for myself as I'm a veggie. Very easy to make and looks great.

yippie's picture
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Very easy to make and tasty - i used salmon and added more parmesan as i like a stronger taste. I didn't actually enjoy the buttery lemony sauce and it was too greasy for me.

yippie's picture
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Very easy to make and tasty - i used salmon and added more parmesan as i like a stronger taste. I didn't actually enjoy the buttery lemony sauce and it was too greasy for me.

gingerchick2's picture
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Really enjoyed this one- becoming slowly converted to fish! Followed the comments to bake and instead of parsley used corriander- very nice.

bby-princess-tashax's picture
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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!

nickylovesgrub's picture
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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.

dutes8080's picture
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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!!!

foxychick578's picture
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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.

triciao1's picture
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Absolutely lovely

sirscoffedthelot's picture

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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