Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Roasted fish fillet with a lemon, garlic & parsley crust, served with oven baked potatoes & a side salad

on 09/03/2009

I love fish by now, you know that! You also know that I like my fish fillets with a crust on top.
Now, here is another variation! So, here we go!!
Printable Recipe
Recipe: For 2 persons
Ingredients:
300 gr whiting fish fillets, cleaned, no skin & no bones
45 gr gluten free breadcrumbs
3 heaped tablespoons of parsley, cleaned
2 fat cloves of garlic, peeled
zest from 1/2 lemon, finely grated
30 gr butter or baking margarine
a squeeze of lemon juice
black pepper
Sea salt, grinded
lemon wedges to serve
a green salad, including what you want/ I used young fresh salad leaves
cherry tomatoes, cleaned
lemon oil/ If you do not have that, make a dressing from a neutral olive oil & fresh lemon juice, pepper & some sea salt
For the potatoes, I used left over boiled & cooled potatoes from the day before
Olive oil : a fruity one
Method:
1. Preheat the oven to 220°C.
2. Take a foodprocessor & place the garlic, breadcrumbs, lemon zest, some sea salt, parsley & a few grinds of black pepper together in the bowl of the foodprocessor & blitz a few times until the mix is thoroughly mixed.
3. Now, add the butter & a squeeze of the lemon juice. Blitz well!! Taste! It has to tastes fab! Adjust the seasoning, if necessary.
4. Take a large oven baking dish & grease it with butter.
5. Place your cleaned fish fillets in 1 layer neatly together into the greased oven dish. Smear the crust evenly on top of the fish until everything from the paste is used up.
6. Take a large oven dish & place your potatoes in 1 layer in it. Mix well together with a spoon or with your hands. Place into the oven. Next to the potatoes, place the oven dish with the fish or place the fish dish beneath the potatoes. Bake for about 20 minutes until the crust is a bit brown & the fish is cooked trough! My potatoes were ready after 20 minutes, golden.
7. In the meantime, wash & clean your salad & your cherry tomatoes.
8. When the fish & potatoes are ready, plate up! Put your salad with the tomatoes on top & drizzle some lemon oil on top! Serve the fish with the lemon wedges alongside the potatoes.
I made this recipe a couple of times, but I used flat fish this time. It is better to use a fish fillet that is a bit thicker because you have the chance that the fish could be a bit dry! If you use thicker cuts, then the fish will be more moist after baking for 20 minutes into the oven.
So it is better to use it with haddock, pollack, hake, seabass or red mullet or a thick cut of Mahi-Mahi.
You might like this:
1. Marinated salmon in a spicy crust with sweet potato mash, served with a salad & cherry tomatoes
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84 responses to “Roasted fish fillet with a lemon, garlic & parsley crust, served with oven baked potatoes & a side salad

  1. Manon says:

    Sophie, this fish dish looks so appetizing !!! MMMMM….. Thanks for sharing it !!!

  2. That sounds like a fantastic crust! Looks like a lovely meal.

  3. Diana H says:

    I need fish recipes. I don’t have good ones that I’ve liked. This looks great, so I’m glad to have it. Thank you. That crust does look fantastic (as stated above).

  4. duodishes says:

    The fish sounds really great. That’s a healthy meal for sure.

  5. Yum! The fish sounds delicious!

  6. Carolyn says:

    Sophie, this sounds great. I love fish as well. Hated it when I was a kid, and I have no earthly idea why.

  7. Jason says:

    I also love a good crust on fish, this looks fab!

  8. Diana says:

    I just love the crust, Sophie!! I will make this tomorrow with a thick cut of sea bass! Thanks for sharing!!!

  9. A delicious fish dish! Flavorful!cheers,Rosa

  10. Fish has so many excellent nutrients, that I should definitely incorporate it more into my daily meals as well. I need to follow your lead Sophie, especially with this roasted fish with lemon and garlic!

  11. I think we have very similar taste Sophie! I love fish with a crust on it too and I agree a thicker fillet is always nice to keep in the moisture but also for a better ratio of fish to crust :)

  12. Gattina says:

    even just imagine that crispy/garlicy/lemon-y crust, I already start drooling…

  13. Cheryl says:

    Sophie, this is beautiful! Thank goodness for the converter thingie you have I was just going to ask how much a gram was!

  14. Wanneer mag ik komen proeven?

  15. Sounds delicious,Sophie! I’m loving the combination of flavors in your marinade. The crust looks incredible!

  16. Olga says:

    Such a healthy and pretty meal! Potatoes are my favorite side dish :)

  17. This looks delicious. I really enjoy fish, this seems like a great way to enjoy it.

  18. Pam says:

    The whole meal, especially the fish, looks amazing.

  19. Donna-FFW says:

    Love the meon and garlic crust.. and the potatoes, they look super yummy!! Your photos are gorgeous!

  20. Everything looks so tasty. The fish is amazing!

  21. Nazarina A says:

    Mmmm, The breadcrumb and the parsley did me in. So lovely and crunchy!

  22. I love the crust – another delicious way to enjoy fish! Thanks for the tip about using a thicker fillet.

  23. Saskia says:

    MMMMMM….Sophie, this looks delicious!! I love the crust & the baked potatoes!!!!! Thanks again!!!

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