17:57 | Posted by Nim Headland | Category

Lemon, herb and parmesan crusted haddock fillets




This a recipe from the BBC's Good Food website. It's is such a great resource and brilliant for when you're completely lacking in inspiration as to what to cook for dinner.

I substituted the parsley for basil as I'm crazy about lemon and basil together. The flavours here were lovely, although it was a little dry. I'd make the lemon butter separately next time I think, or serve it on a lemon-spiked roux type sauce perhaps. I served this with new potatoes and broccoli but I think saute spuds and chard or kale would work even better to dress the dish up a bit.

For four you'll need:
50g breadcrumbs
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

Mix the breadcrumbs with the grated lemon zest, grated parmesan, chopped parsley, salt and pepper.
Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

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