Pic of Roast colley with lemon, garlic and parsley crust

Roast colley with lemon, garlic and parsley crust

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Meat mains

Roast colley with lemon, garlic and parsley crust

Main Serves 4 35 min

A bit like a fish finger, only much tastier; a quick and simple fish recipe.

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Ingredients

  • 675g colley fillet
  • 85g white breadcrumbs
  • 3 tbsp fresh parsley, finely chopped
  • 2 cloves garlic, crushed
  • zest of ½ lemon, finely grated
  • 60g butter, melted
  • squeeze lemon juice
  • lemon wedges, to serve
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 25 min

  • Step 1

    Preheat oven to 220°C/Gas Mark 8. Season the colley with salt and pepper to taste.

  • Step 2

    Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.

  • Step 3

    Place the colley in a shallow, ovenproof dish and press the buttered crumbs firmly onto the colley to form an even crust.

  • Step 4

    Bake for 25 minutes until the crust is browned and the fish just cooked through. Serve immediately, with lemon wedges.

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