Lemon and herb crusted fish recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 655 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Lemon and herb crusted fish with caper and tarragon mayo HERO

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.

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.

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.

  • 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
  • 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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.