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Roasted Fish with Lemon Caper Crumb

This timeless classic comes together in a flash.

Prep Time

20 mins

Cook Time

10 mins

Serves

4-6

Special Occasions

Ingredients

LEMON CAPER CRUMB

2 anchovies

1 tbsp capers

1 lemon, finely grated zest of

1/4 cup extra-virgin olive oil

2 tbsp finely chopped parsley

20g grated parmesan

2 thick slices day-old rustic bread, such as sourdough, torn into chunks

18-24 spears asparagus

4 fresh white fish fillets, such as kahawai or trevally

salt and freshly ground black pepper

cherry tomatoes, roasted, to serve

Method

LEMON CAPER CRUMB

Place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and blitz to a purée.

Add bread and pulse mixture several times to form a coarse crumb. Don’t let it get too fine. Put to one side until ready to cook.

ASPARAGUS

Cook asparagus in boiling water for 1 minute. Cool under cold running water then drain.

FISH

Preheat oven to 220°C. Place fish and asparagus in a lined baking dish and season with salt and pepper.

Sprinkle fish with a little of the crumb mix and spread out the rest in a separate shallow baking dish.

Bake fish, asparagus and crumbs until fish is just cooked (time will depend on thickness of fillets – about 10 minutes).

Crumbs should be golden and crisp – if required, leave in the oven for an extra minute or two while fish rests.

Serve fish sprinkled with extra crumbs. Accompany with asparagus and roasted cherry tomatoes.

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