Lemon, herb & Parmesan crusted fish

Lemon, herb & Parmesan crusted fish

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(48 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 (50)

alison80's picture
5

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!

sascha's picture
5

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

bobandnicky's picture
5

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.

beckyv83's picture

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.

katieluvbunny's picture
5

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.

caroline250's picture

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.

dylanski's picture
4

Loads of flavour and very quick

pol24-charny's picture

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

veronica46's picture
4

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

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