• 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


  • STEP 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.

  • STEP 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.


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.


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.

Recipe from Good Food magazine, April 2009

Goes well with


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