Lemon & rosemary crusted fish fillets

Lemon & rosemary crusted fish fillets

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(13 ratings)

Prep: 10 mins Cook: 8 mins


Serves 4
Use up leftover bread in this crispy topping to liven up white fish

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal184
  • fat6g
  • saturates1g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein26g
  • salt0.51g
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  • 4 white fish fillets (hake is sustainable)
  • 2 rosemary sprigs, leaves chopped, or 1 tsp dried



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 50g bread (about 2 slices), torn into pieces
  • zest 2 lemons, plus wedges to serve



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

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.

  2. Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

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Comments (15)

mouse38's picture

Went down a treat with all of us! Added the chilli flakes as suggested and it was very tasty - but I think would have been fine without it too.

JoBox's picture

Great recipe - thank you. Made last night to liven up River Cobbler. Thanks to tips left by others, I added a little fresh chilli to the crumb. I love that this is an 'eco' meal in using responsibly sourced fish, leftover bread and requiring little cooking. It's quick and healthy (no butter used in batter etc) - and mine worked out a cheap meal by using river cobbler sold reduced at the end of the supermarket day, homegrown rosemary and chilli given to me by a friend! Served with watercress, as i had some in the fridge, and a couple of tomatoes lightly grilled alongside the fish. This will be a favourite in my home!

corinnem's picture

Had this for dinner this evening. I added a few chilli flakes to the breadcrumb mixture and it worked a treat! Really simple and very tasty. Served with boiled new potatoes and crunchy extra-fine green beans.

gbaigent's picture

Great recipe. Went down well.

juliebird2004's picture

very easy & even the fish hater enjoyed it!

cocovanilla's picture

It was easy to make, served it with potatoes and green beans. A little bland and plain. Might try another fish recipe next time!

amalfi2007's picture

Very easy, I made it for some friends using Hake, and served with homemade wedges and Fennel salad

vicwiggers's picture

It was a bit plain, dont think I would make this again.

baltar's picture

Hmm.....average - a little too bland for my taste. I had this with new potatoes and salad; I used haddock for the fish. Something was missing.

liselle12's picture

I enjoyed this with cod but salmon was even nicer. Am trying with trout tonight

charlievmt's picture

i tried this dish last night and it was a hit, everyone loved it. i will definately be making it again. thanks

nannyjan's picture

followed recipe it was delicious. we will certainly be having it for dinner again very soon!...

x--annabanana--x's picture

very tasty with a nice lemon tang will definatly make again!

wilbert09's picture

Made this for dinner. The whole dish worked well the topping added the finished touch. I served Spanish potatoes on page 56 April issue and found this a great accompliment.

Frantic Flapjack's picture

Tried this recipe with Vietnamese river cobbler which I hadn't tasted before. The result was really good, the topping was very lemony and balanced with the fish perfectly. Served with roasted new potatoes and broccoli.

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