Lemon, Herb & Parmesan Crust

Catherine's Lemon, Herb & Parmesan Crust


  • 50g breadcrumb
  • 1 lemon for zest and juice 
  • 25g grated parmesan
  • 1 tablespoon of Mixed Herbs
  • Pinch of Organic Sea Salt
  • 50g butter 
  • Fish of choice (4 skinless fillets) 
  • Olive oil 


Step 1

Mix in a bowl the breadcrumbs with the lemon zest then add the grated parmesan, Mixed Herbs and Organic Sea Salt and gently mix.

Step 2

Take a pan to the hob, add a little olive oil and then fry your fish for 2-3 minutes until just tender. Turn over and then sprinkle the fish on this one side with your herby crust mixture.

Step 3

Pop your pan under a hot preheated grill for 2-3 minutes.

Step 4

Remove from the grill, add the butter to the pan with the juice of 1 lemon and allow this to melt down around the fish so you can then serve.  

Serve with a wedge of lemon and boiled new potatoes. 


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