Baked fish with a herb and lemon crust
- February 2008
- Serves 4 people
- Takes 15 minutes to make and 10-12 minutes to bake
Quick, light and easy, this baked fish recipe is virtuous too if you follow our recommendation to use sustainably-caught fish. Serve with oven-baked chips for the ideal fish supper.
- 9.5g (1.5g saturated)
- 15.6g (2.5g sugar)
- 1 tbsp extra-virgin olive oil, plus extra for greasing
- 4 x 175g skinned thick white fish fillets, such as hake, haddock or sustainably caught cod
- 4 slices white bread, toasted and crusts removed
- 1 garlic clove, crushed
- Finely grated zest of 1 small lemon, plus 1 tsp lemon juice
- 15g pack each fresh tarragon, fresh chives and fresh flatleaf parsley
- 4 tbsp extra-light mayonnaise
- 3 tbsp natural yogurt
- 1/2 tsp Dijon mustard
- 4 cocktail gherkins, finely chopped
- 1 tbsp capers, drained and finely chopped
- Preheat the oven to 230°C/fan 210°C/gas 8. Line a baking sheet with baking paper and lightly grease with oil. Season the fish all over and put, skinned-side down, on the paper.
- Break the toast into a food processor, add the garlic and lemon zest and whizz into fine crumbs. Add 25g of the mixed fresh herbs and whizz again, until the herbs are finely chopped. Add the lemon juice and oil, season and whizz briefly to mix.
- Carefully press the breadcrumb mixture onto each piece of fish. Slide the sheet onto the top shelf of the oven and bake for 10-12 minutes or until the topping is golden and the fish is opaque and cooked through.
- Meanwhile, make the tartare sauce. Chop the remaining herbs (reserve a few chives to garnish the sauce) and mix with the mayonnaise, yogurt, mustard, gherkins, capers and a little salt. Serve the fish on warmed plates with the tartare sauce and grilled halved tomatoes and sugar snaps, if you like.
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