Lemon, Herb and Parmesan Crusted Haddock

This tasty recipe puts an Italian twist on the Scottish favourite of breaded haddock.  We think roast or new potatoes would work well, or a tomato and basil pasta to complement the Parmesan.  This also works well with cod, lemon sole or rock turbot.  Serves 4.  


4 skinless fillets haddock

50g breadcrumbs

Grated zest of 1 lemon

25g grated parmesan

2 tbsp chopped parslsey

50g butter

Juice of 1 lemon


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

2. 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.  

3. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve with an accompaniment of your choice.  

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