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Lemon and herb crusted fish recipe

Lemon and herb crusted fish recipe

45 ratings

Chives, tarragon and parsley are the fish-fan's friend in this recipe. The herb and lemon encrusted white fish is baked and served with a caper and tarragon mayonnaise. Quick, and easy, why not serve with chips and salad on the side? See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 655 calories / serving

Ingredients

  • 2 tbsp chopped chives
  • 2 tbsp chopped tarragon
  • 2tbsp chopped parsley
  • 100g (3½oz) fresh white breadcrumbs
  • 1 lemon, zested
  • 4 tbsp olive oil
  • 4 x 200g (7oz) skinless and boneless white fish fillets (such as cod or haddock)
  • lemon wedges, to serve
  • fried potatoes, to serve

For the mayo

  • 175g (6oz) mayonnaise
  • 2 tbsp capers, rinsed, drained and chopped
  • 3 sprigs tarragon, leaves picked and chopped
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2715kj
    655kcal     33%

  • Fat

    46g 66%

  • Saturates

    7g 35%

  • Sugars

    1g 1%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 20.4g Protein 40.2g Fibre 0.9g

Method

  1. Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Combine the chives, tarragon, parsley, breadcrumbs, lemon zest, 2 tbsp olive oil and a little salt and pepper in a bowl.
  2. Drizzle the fish on both sides with half the remaining olive oil and season well. Arrange the fish in a shallow baking dish and divide the breadcrumb mixture evenly between the fillets. Gently press down with your fingers to form a tightly packed crust. Drizzle with a little more olive oil and cook on the top shelf of the oven for 10-12 minutes, until the crust is golden and the fish is cooked through.
  3. For the tarragon mayo, mix all the ingredients in a small bowl until combined. Serve the mayo along with the fish, some lemon wedges and crispy fried potatoes on the side, if you like.

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