Lemon & rosemary crusted fish fillets

Lemon & rosemary crusted fish fillets

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(16 ratings)

Prep: 10 mins Cook: 8 mins


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



    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



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

  • 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…


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