Lemon & rosemary crusted fish fillets

Lemon & rosemary crusted fish fillets

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(14 ratings)

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.

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Comments, questions and tips

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charlievmt
21st Aug, 2009
5.05
i tried this dish last night and it was a hit, everyone loved it. i will definately be making it again. thanks
nannyjan
15th May, 2009
followed recipe it was delicious. we will certainly be having it for dinner again very soon!...
x--annabanana--x
4th May, 2009
very tasty with a nice lemon tang will definatly make again!
wilbert09
11th Apr, 2009
5.05
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.
Frantic Flapjack
2nd Apr, 2009
4.05
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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