Lemon & rosemary crusted fish fillets

Lemon & rosemary crusted fish fillets

By Good Food
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(13 ratings)
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Prep: 10 mins Cook: 8 mins

Easy

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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Ingredients

  • 4 white fish fillets (hake is sustainable)
  • 2 rosemary sprigs, leaves chopped, or 1 tsp dried
    Rosemary

    Rosemary

    rose-mar-ee

    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
    Lemon

    Lemon

    le-mon

    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…

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.

  • Recipe Tip

    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.

  • Recipe Tip

    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.

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Comments, questions and tips

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mouse38
3rd Sep, 2015
5.05
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
12th Dec, 2014
5.05
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
4th Aug, 2013
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
15th Jun, 2011
5.05
Great recipe. Went down well.
juliebird2004
31st Mar, 2011
5.05
very easy & even the fish hater enjoyed it!
cocovanilla
8th Oct, 2010
3.05
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
9th Sep, 2010
5.05
Very easy, I made it for some friends using Hake, and served with homemade wedges and Fennel salad
vicwiggers
4th Sep, 2010
1.05
It was a bit plain, dont think I would make this again.
baltar
14th Apr, 2010
2.05
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
13th Oct, 2009
I enjoyed this with cod but salmon was even nicer. Am trying with trout tonight

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