
Nutrition and extra info
- Freezable
- Dairy-free
Nutrition: per serving
- kcal184
- fat6g
- saturates1g
- carbs6g
- sugars0g
- fibre0g
- protein26g
- salt0.51g
Ingredients
- 4 white fish fillets (hake is sustainable)
- 2 rosemary sprigs, leaves chopped, or 1 tsp dried
Rosemary
rose-mar-eeRosemary'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
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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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