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Photo of Chive and parsley herb-crusted fish by WW

Chive and parsley herb-crusted fish

6
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
A herb and citrus crumb seals the flavour and moisture into this baked fish dish.

Ingredients

Potato(es)

4 medium, cut into wedges

Olive oil

2 tbs

White sourdough bread

2 slice(s), day-old, crusts removed, roughly torn

Fresh flat-leaf parsley

⅓ cup(s)

Fresh chives

2 tbs, coarsely chopped

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Garlic

1 clove(s), crushed

Ling, raw

600 g, or other firm white fish, (4x150)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with non-stick baking paper. Place potatoes on 1 tray and drizzle with 1 tablespoon of the oil and sprinkle with sea salt. Roast for 30 minutes.
  2. Meanwhile, place bread, parsley, chives, rind, juice, garlic and remaining oil in the bowl of a food processor and process until finely chopped. Season with salt and freshly ground black pepper. Transfer crumb mixture to a large plate.
  3. Press crumb mixture onto 1 side of each fish fillet. Place fish on remaining tray. Lightly spray with oil. Bake in oven with potatoes for last 12–15 minutes of cooking or until crumb is golden and fish is just cooked through. Serve.

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