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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



Special Occasions



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



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.


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


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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