Lemon, herb & Parmesan crusted fish

Lemon, herb & Parmesan crusted fish

  • 1
  • 2
  • 3
  • 4
  • 5
(49 ratings)

Cook: 30 mins


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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 50g breadcrumb
  • grated zest of 1 lemon



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

  • 25g grated parmesan



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

  • 2 tbsp chopped parsley



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

  • juice of 1 lemon



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Mar, 2012
I've not yet used this particular recipe, but am planning on doing so in the very near future. BUT I have used the exact ingredients on chicken schnitzels with wonderful results!. Of course the chicken is first dipped in beaten egg and then coated completely in the crumb mixture before a quick fry in shallow oil in a frying pan. Wonderful....
8th Mar, 2012
Very nice but will definitely use less lemon juice next time, as the whole lemon juice in the sauce was too much and overpowered everything else somewhat.
1st Nov, 2011
I cooked this for four people lastnight and have to say I was a little nervous! With all plates licked clean, It's clear I had nothing to worry about. I used Ling fish and thought it was really tasty, quick and not alot of effort. Definitely recommended!
17th Oct, 2011
Delicious and easy to make. Used basil instead of parsley. Will use a bit less lemon in the pan next time.
13th Sep, 2011
Have served this on 4 different occasions, everyone loved it. I use cod loin and served with chunky oven cooked chips and garden peas. Sometimes with a side pot of garlic, lemon and butter hot sauce. This is a lovely filling meal.
30th Aug, 2011
Great recipe. I simplified it even further: had the fishmonger skin a salmon filet (one piece for 4 people), very lightly oiled a baking dish, put the fish in the bottom, added the topping (I used Panko) and once that done, added lime juice to the bottom. Cooked it no more than 15 minutes. Served it straight from the oven. Delightful!
30th Jun, 2011
After reading all the comments,I decided to give this a go.I had Basa fillets,so used those.Lovely.I cooked it all in the oven,very easy.I had no breadcrumbs,but used semolina...does a treat on roasted spuds...no fresh parsley,just dried and a lime not a lemon.Delicious and I had some fresh broad beans to serve it with.Might try this with salmon next time.
dragonma5306's picture
22nd May, 2011
Really enjoyed this. I used frozen cod fillets and baked them in the oven (as per the instructions on the packet). I then put them in a pan, added the topping mixture and put under the grill as described above. The pan became hot enough to then melt the butter. The sauce was rather too lemony for us so will just add the juice of half a lemon next time. Otherwise, absolutely delicious. Served mine with baby Jersey potatoes and vegetables, and will definitely be making again.
15th May, 2011
I love this recipe! Very quick and easy too. In added some rocket to the breadcrumbs which we felt really worked well. I also added some fresh baby plum tomatoes and chopped garlic to the pan when cooking the fish. Serve with pesto mash potato, asparagus and wilted spinach- yum!
9th Apr, 2011
Very nice. Especially the crust.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.