Lemon and herb crusted fish recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2715kJ 655.0kcal
- Fat
- 46g
- Saturates
- 7g
- Salt
- 1.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 20.4gProtein 40.2gFibre 0.9g
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- 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.
