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Ingredientes
- 2 x middle cut white fish fillets skinned
- Â Â the grated zest of 1 1/2 lemons
- 1 Tbsp. flat parsley minced
- 2 Tbsp. freshly grated parmesan
- Â Â extra virgin olive oil
Direcciones
- Place the fish on a small baking tray.
- Combine the lemon zest parsley parmesan salt and pepper.
- Stir in 1 tbsp oil then press this over the top of each fillet to create a crust.
- Pat down well.
- Drizzle 1 tsp oil over the fish just before baking in a preheated oven (220C/425F/Gas Mark 7) for 15 to 20 min depending on thickness till the crust is golden and the fish just cooked.
- Test by inserting the tip of a sharp knife into the thickest part.
- Serve with the pan juices.
- Halibut or possibly cod are both suitable but coley is a cheaper option.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 11 | 58% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 75mg | 3% |
| Potassium 9mg | 0% |
| Total Carbs 0.21g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 1.69g | 3% |
