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
