This easy recipe looks, smells and tastes amazing. Make a statement on your plate with this dish’s vivid green crust.
Low in fat / gluten-free option available using gluten-free breadcrumbs
PREP 5 MINS
COOK 10 MINS
What you will need:
A non-stick baking tray
A food processor, otherwise you can use a wooden spoon and bowl
50 g (1 3⁄4 oz) fresh breadcrumbs
2 tbsp roughly chopped basil leaves
2 tbsp roughly chopped flat-leaf parsley leaves
2 tbsp roughly chopped chives
Finely grated zest of 1⁄2 lemon
Salt and freshly ground black pepper
4 tbsp olive oil, plus extra for brushing
4 fillets firm-fleshed, white, sustainable fish, such as cod or haddock, about 150 g (5 1⁄2 oz) each
Step 1: Preheat the oven to 220°C (425°F/Gas 7). In a small food processor, whizz the breadcrumbs, herbs, lemon zest and seasoning, until the breadcrumbs are bright green.
Step 2: Add the oil in a slow stream, with the food processor running, until it forms a thick, bright green paste.
Step 3: Brush the fish fillets with a little oil on both sides and season them well. Press the herby crust onto the top (or skinless side) of the fillets, packing it down well. Place on a non-stick baking tray and bake in the top of the oven for 10 minutes, or until cooked through and turning crispy on top.