Lemon And Rosemary Crust Fish Fillets Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| 4 white fish fillets (hake is sustainable) | ||
| 2 rosemary sprigs, leaves chopped, or 1 tsp dried | ||
| Bread slices | 50 Gram | |
| Zest 2 lemons, plus wedges to serve | ||
| Olive oil | 1 Tablespoon | |
Directions
GETTING READY
1. Preheat grill to medium hot.
MAKING
2. In the meantime, using a food processor, blitz bread, rosemary, some seasoning and lemon zest to make fine crumbs.
3. In a baking tray, arrange fish fillets, with skin portion facing up and grill for about 4 minutes.
4. Turn fish to flipside, top with 1/4th of crumbs, allow olive oil to drizzle over and grill for 4 min to allow crust to turn golden brown and fish to cook well and easily flake off.
SERVING
5. Serve along with lemon wedges and buttered new potatoes.
1. Preheat grill to medium hot.
MAKING
2. In the meantime, using a food processor, blitz bread, rosemary, some seasoning and lemon zest to make fine crumbs.
3. In a baking tray, arrange fish fillets, with skin portion facing up and grill for about 4 minutes.
4. Turn fish to flipside, top with 1/4th of crumbs, allow olive oil to drizzle over and grill for 4 min to allow crust to turn golden brown and fish to cook well and easily flake off.
SERVING
5. Serve along with lemon wedges and buttered new potatoes.
Chef
