Jessica Cooke


Prep. Time

5 minutes

Cook Time

35 Minutes



This is a really easy dish to make. Have with a big salad or broccoli, or peas and it is so tasty. I love to fill my plate up with veg and my absolute faves are cauliflower, broccoli and peas. I make a big bowl and stick it in the middle of the table and if I am hungry, I fill my boots with extra veg. Let me know if you enjoy it and don't forget to rate it.

  1. 1/2 cup multigrain fresh breadcrumbs
  2. 1/4 cup fresh flat-leaf parsley finely chopped
  3. 1/4 cup fresh flat-leaf parsley finely chopped
  4. 1/3 cup parmesan finely grated
  5. 1 tsp lemon rind
  6. 3 tbs olive oil
  7. 4 white fish fillets (I used cod)
  8. 1 olive oil
  9. 2 potatoes medium thinly sliced

Preheat oven to 200C. Place the potatoes in a baking dish lined with baking paper. Spread potatoes out evenly and drizzle with half the oil and a little salt and pepper if desired. Bake the potatoes for 15-20 minutes or until just tender. Meanwhile, combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil and stir until breadcrumbs are coated in oil. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping. Remove potatoes from oven. Place the fish fillets skin-side down, on top of potatoes. Bake for a further 15 minutes or until crumbs are light golden and fish is just cooked through.

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