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
Grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parslsey
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.
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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.