Parsley and lemon zest crusted fish with Parmesan

This recipe combines the two varieties of parsley for a big flavour punch and wonderful bright green tasty crust.

Serves: 4


4 x 200g fillets of white fish like hake
olive oil
Salt and black pepper
1 ½ cups white bread crumbs
1 cup grated parmesan
2 cloves finely chopped
the zest of 1 lemon
1 handful finely chopped Italian flat-leaf parsley
half a handful of finely chopped curly parsley


Preheat oven to 200 degrees C. Cut a fillet of firm white fish like hake into 200g portions. Arrange on an oiled baking tray, rub or spray the fish with olive oil and place skin side down on baking tray. Season to taste and bake in the oven for 4 minutes. Blend white bread like farm loaf until course bread crumbs, with grated parmesan, garlic, lemon zest, Italian flat leaf parsley and curly parsley, salt and pepper and a tablespoon olive oil. Take the fish out of the oven and pat on the mixture to make a crust, lightly drizzle a little more olive oil over and season again before putting back in the oven for 6 – 8 minutes but check every now and then, when the fish is firm but still tender and succulent and the crust is golden and crunchy.


Recipe by Hannah Lewry for Rapport’s MyTyd. Photograph: Jan Ras.

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