Oct. 3 Recipes: Lemon, Herb & Parmesan Crusted Fish - ABC 33/40 - Birmingham News, Weather, Sports

Oct. 3 Recipes: Lemon, Herb & Parmesan Crusted Fish

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Lemon, Herb & Parmesan Crusted Fish


  • ¼ C breadcrumbs
  • grated zest of 1 lemon
  • 1/8 C  grated parmesan
  • 2 tbsp chopped parsley
  • salt and pepper
  • 4 skinless fillets of firm white fish
  • ¼ C butter
  • juice of 1 lemon





  1. Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.


  1. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.



Tomato & Basil Poached Fish



1 tablespoon olive oil
2 onions, sliced
2 cloves garlic, sliced
6 new baby potatoes, thinly sliced
1/2 cup (4 fl oz) vegetable or fish stock
2 – 14 oz cans whole peeled tomatoes
cracked black pepper and sea salt
2 - 7oz firm white-fleshed fish fillets
1/3 chopped basil






1. Heat a deep frying pan over medium heat.

2. Add the oil, onions and garlic and cook for 4 minutes or until onions are soft. Add the potatoes, stock and tomatoes, cover and cook for 5 minutes.

3. Add some pepper and salt to the pan and stir to break up the tomatoes slightly. Cook, uncovered, for 4 minutes or until the mixture had reduced and thickened slightly.

4. Place the fish on top of the tomato mixture in the pan and cook for 2-3 minutes on each side or until the fish is cooked to your liking.

5. To serve, stir through the basil and place the fish and tomato sauce on serving plates. Top with fried capers