Lemon and herb crusted fish recipe

Chef: Tesco

Prep: 10 mins

Cook: 15 mins

The lemon and herbs are sure to add great flavour

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

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.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Chicken, Vegetables, Herbs

Recipe Type
Dinner, Family Dinners, Quick Meals

Level of Difficulty
Easy