Lemon and parsley crusted fish with garlic mashed potatoes

Preparation time: 15 minutes Cooking time: 15 minutes Serves: 4


Credit to Bill Granger for this recipe.


  • 80g (1 cup) fresh breadcrumbs
  • 1 garlic clove, roughly chopped
  • 15g (1/2 cup) roughly chopped fresh flat-leaf (Italian) parsley
  • finely grated zest from 1 lemon
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 thick (about 3cm) white fish fillets
  • To serve:
  • 50g baby English spinach leaves
  • 4 lemon wedges
  • garlic mashed potatoes (see another of my recipes)


Preheat the oven to 220C (Gas 7).

Place the breadcrumbs, garlic, parsley, lemon zest, salt, pepper and half the olive oil in a food processor and pulse to just combine until you have pale green breadcrumbs.

Place the fish on a baking tray lined with baking paper and press some breadcrumbs over the top of each piece of fish. Drizzle with the remaining olive oil and back for 10 minutes, or until the crust is golden and the fish is just cooked.

Serve with baby spinach leaves, lemon wedges and garlic mashed potatoes.

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