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Baked Fish with a lemon herb crust

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Preparation Time: 15 minutes
Cooking time: 15 minutes
Energy level per serving: 300 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 6813 times
Ingredients:
 4 Fish fillets (haddock or cod)
 1 clove of garlic
 4 slices of white bread
 1 lemon
 1 handful(s) tarragon
 1 handful(s) flat leaf parsley
 1 handful(s) chives
 4 tbsp(s) mayonnaise
 3 tbsp(s) natural yoghurt
 .5 tsp(s) dijon mustard
 1 tbsp(s) capers (finely chopped)
 4 cocktail gherkins (finely chopped)
This is my take on a recipe on a really good fish recipe I saw in Delicious magazine.
Posted by: Sarah on 18 March 2008
Click here to view Sarah's Cookery Book
Cooking Steps:
Preheat oven to 230c or gas mark 8

Zest and juice the lemon.

Greese a baking tray, season the fish and place skin down on the tray.

Remove crusts from the bread and toast. Place toast in a food processor, add the garlic, lemon zest and 2 tbsp of lemon juice and half the herbs. Whizz until chopped finely.

Carefully press the mixture onto each of the fish fillets.

Bake for 10-12 minutes.

For the sauce:

Chop the rest of the herbs and mix with the mayonnaise, yoghurt, mustard and capers. Serve with the fish.

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