Cheddar and parsley crust

Cheddar and parsley crust

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
75g fresh white breadcrumbs
4 tablespoons full-flavoured cheddar, grated
4 tablespoons parsley, chopped
1 tablespoon dill, chopped
1 garlic clove, peeled and finely chopped
25g butter, melted
rapeseed oil, to drizzle
cornish sea salt
freshly ground black pepper

Method

  1. Put the breadcrumbs, grated cheese, parsley, dill, garlic and some seasoning into a bowl. Add the butter and mix well, using a fork.
  2. Divide the crumb mixture between white fish fillets, such as cod or haddock, pressing it on top of each piece in a thick, even layer. Drizzle over a little rapeseed oil and bake in a preheated oven at 200°C for 10–12 minutes until the crust is crisp and lightly golden and the fish is just cooked through.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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