Lemon & rosemary crusted fish fillets

Lemon & rosemary crusted fish fillets

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Freezable

Low-fat, Dairy-free

Method

  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.
Try

Tip

While you've got the food processor out, why not make double the amount of crust and freeze half for next time - just sprinkle straight from the freezer bag.

Posh fish & chips

Cut 1kg potatoes into wedges. Toss with 1 tbsp olive oil and 1 tbsp seasoned flour, then roast for 30 mins at 200C/ fan 180C/gas 6 until cooked. Prepare the fish, as above, sitting 4 vines of cherry tomatoes on the tray alongside, then cook as above while you keep the chips warm.

PER SERVING

184 kcalories, protein 26.0g, carbohydrate 6.0g, fat 6.0 g, saturated fat 1.0g, fibre 0.0g, salt 0.51 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

  • Binder photo Frantic Flapjack

    02 April 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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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  • Binder photo WILBERT NI

    11 April 2009

    WILBERT NI rated and commented on this recipe

    5 stars

    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.

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  • Binder photo x--Annabanana--x

    04 May 2009

    x--Annabanana--x commented on this recipe

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

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  • Binder photo nannyjan

    15 May 2009

    nannyjan commented on this recipe

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

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  • Binder photo charlie

    21 August 2009

    charlie rated and commented on this recipe

    5 stars

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

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  • Binder photo Liselle

    13 October 2009

    Liselle commented on this recipe

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

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  • Binder photo A J

    22 January 2010

    A J rated this recipe

    4 stars

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  • Binder photo star

    10 March 2010

    star rated this recipe

    5 stars

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  • Binder photo Baltar

    14 April 2010

    Baltar rated and commented on this recipe

    2 stars

    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.

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  • Binder photo VicWiggers

    04 September 2010

    VicWiggers rated and commented on this recipe

    1 stars

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

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  • Binder photo Cotter

    09 September 2010

    Cotter rated and commented on this recipe

    5 stars

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

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  • Binder photo CocoVanilla

    08 October 2010

    CocoVanilla rated and commented on this recipe

    3 stars

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

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  • Binder photo jdymond

    31 March 2011

    jdymond rated and commented on this recipe

    5 stars

    very easy & even the fish hater enjoyed it!

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  • Binder photo Guy Baigent

    15 June 2011

    Guy Baigent rated and commented on this recipe

    5 stars

    Great recipe. Went down well.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Freezable

Low-fat, Dairy-free

Ingredients

  • 4 white fish fillets (hake is sustainable)
  • 2 rosemary sprigs, leaves chopped, or 1 tsp dried
  • 50g bread (about 2 slices), torn into pieces
  • zest 2 lemons , plus wedges to serve
  • 1 tbsp olive oil
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PER SERVING

184 kcalories, protein 26.0g, carbohydrate 6.0g, fat 6.0 g, saturated fat 1.0g, fibre 0.0g, salt 0.51 g

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