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Monaco Lemon-Herb Crusted Fish
A light and flavorful dish featuring fresh white fish coated in a vibrant crust of lemon zest, herbs, and breadcrumbs, baked to perfection.
ð§ ææ
- 4 x 150g White fish fillets(such as sea bass, cod, or snapper)
- 2 tbsp Olive oil
- 100 g Breadcrumbs(panko or regular)
- 1 tbsp Lemon zest
- 2 tbsp Fresh parsley(finely chopped)
- 1 tsp Fresh thyme(finely chopped)
- 1 clove Garlic(minced)
- to taste Salt
- to taste Black pepper
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Pat the fish fillets dry with paper towels. Brush both sides of the fish with olive oil and season with salt and pepper.
- 3
In a small bowl, combine the breadcrumbs, lemon zest, chopped parsley, thyme, and minced garlic. Mix well.
- 4
Press the breadcrumb mixture evenly onto the top of each fish fillet, creating a crust.
- 5
Place the crusted fish fillets on the prepared baking sheet.
- 6
Bake for 12-18 minutes, depending on the thickness of the fillets, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
- 7
Serve immediately with lemon wedges on the side.
ð¡ ããã®ã³ã
- âEnsure the fish is fresh for the best flavor.
- âDo not overcook the fish, as it can become dry.
- âYou can add a pinch of red pepper flakes to the breadcrumb mixture for a hint of spice.
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- Use other fresh herbs like dill or chives.
- Add a tablespoon of grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Serve over a bed of steamed vegetables or a light salad.