Posted in Recipes

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

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!!
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.

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

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

  1. 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).

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

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

  4. 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!

  5. 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 🙂

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

  7. Thank you for the good writeup. It in fact was a amusement account it. Look advanced to more added agreeable from you! However, how can we communicate?

    1. Hello Jaime! 🙂

      On the top page of my home page you will find Contact Sophie!
      Just click onto it & fill in the required things. Than, I will recieve an email from my bloh & I can anwser your questions privately!

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