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Easy herb-crusted fish recipe

Easy herb-crusted fish recipe

2 ratings

Jamie says: "This recipe is incredibly versatile – use whichever fish you like (as long as it's sustainable) and add any herbs to the crumb. A fine grating of Parmesan makes a nice addition, too. It doesn’t matter if your bread is a bit stale, it’ll still work fine. And if you haven’t got any bread you can use four smashed-up cream crackers instead" See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 270 calories / serving

Ingredients

  • 1 thick slice of wholemeal bread, (roughly 50g)
  • olive oil
  • 1 lemon
  • 3 sprigs of fresh thyme
  • 2 x 120 g firm white fish or salmon fillets, scaled and pin-boned, from sustainable sources

Each serving contains

  • Energy

    1125kj
    270kcal
    14%
  • Fat

    15g 21%
  • Saturates

    2g 11%
  • Sugars

    1g 1%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 11g Protein 24.4g Fibre 1.8g

Method

Jamie Oliver 155x255

  1. Preheat the oven to 180°C/350°F/gas 5.
  2. Tear the bread into a food processor, add 2 tablespoons of oil and grate in the zest of half a lemon. Pick in the thyme leaves (throw away the stalks), then add a grinding of black pepper. Whiz the mixture until nice and fine.
  3. Place a non-stick ovenproof frying pan on a medium-high heat. While it’s heating up, check that there aren’t any stray bones lurking in the fish fillets, then rub them all over with a little oil.
  4. Place the fish in the hot pan skin-side down. Squeeze some lemon juice over the top of each fillet, then pile most of the crumb on top, covering them evenly, then scatter the remaining crumb into the pan.
  5. Fry for 3 minutes (this will get the skin nice and crispy), then transfer the pan to the oven and roast for 8 to 10 minutes, or until the fish is cooked through and the crumb is golden and crunchy.
  6. Carefully remove the pan from the oven using oven gloves, then transfer the fish to your plates using a fish slice.
  7. Serve scattered with the extra super-crispy crumbs, and a jacket potato or wedges, and broccoli or peas on the side.

See more Jamie Oliver recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adults portion size. In children of different ages and genders, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards

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