with lemon & herb crust
Good enough to serve to guests, or great for a simple and tasty mid-week dinner
About this Recipe
Impressive enough to serve to dinner guests, perhaps on a bed of lightly sautéed kale, or great for a simple and tasty mid-week supper. The zingy lemon and herb crust can be stretched to serve 5 or 6 and you can freeze individual portions of it in ice cube trays, so can prepare a nutritious meal in minutes, using various types of fish and accompanying it with mountains of green vegetables.
Step by Step Instructions
50 grams butter, or non-dairy alternative
- 1 handful of fresh parsley leaves
- 1 handful of fresh basil leaves
- 1 zest of a lemon
- 100 grams pine nuts
- 4 fillets cod or other firm white fish
- Juice of a lemon
- Small food processor
Place the butter, fresh herbs, lemon zest, breadcrumbs and pine nuts into a food processor and blend to a paste.
Spread the herb crust onto the fish fillets and place in an ovenproof dish, then cover with foil. Bake for 8-10 minutes at 180C, until the fish is cooked through. Squeeze lemon juice over each fillet before serving.
Like many fruit and vegetables, the skin or peel contains a potent mix of vitamins, minerals and fibre. Lemon peel provides calcium, potassium and vitamin C (although we consume it in such small amounts). It is best to use organic, waxless lemons if possible.
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