Baked fish with a herb and lemon crust

Name: Baked fish with a herb and lemon crust
Cuisine: European, British
Ingredients: 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

4 steps

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.

Updated at: Thu, 17 Aug 2023 05:10:40 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories278.6 kcal (14%)

Total Fat7.2 g (10%)

Carbs20.3 g (8%)

Sugars3.1 g (3%)

Protein35 g (70%)

Sodium562.6 mg (28%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra-virgin olive oil

plus extra for greasing

4 x 175gwhite fish fillets

skinned, thick, such as hake, haddock or sustainably caught cod

4slices white bread

toasted and crusts removed

1garlic clove

crushed

1lemon

small, finely grated zest of 1 small lemon, plus 1 tsp lemon juice

15gfresh tarragon

fresh chives

fresh flatleaf parsley

4 Tbspextra-light mayonnaise

3 Tbspnatural yogurt

½ tspdijon mustard

4cocktail gherkins

finely chopped

1 Tbspcapers

drained and finely chopped

Instructions

Step 1

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.

OvenPreheat

Baking sheet

Parchment paper

Step 2

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.

Food ProcessorMix

Step 3

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.

OvenHeat

Step 4

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.