Go back to The Hub

Baked Fish with a Herby Crust

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




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.


If you or a loved one is in immediate crisis...